Pumpkin pie time

[turquoisedude]

As my grandmother used to say, 'If you want to make something good, then you'd bloody well better know what's in it'. With the temperatures getting autumnal here, the first pumpkins in Ogden were ready for harvest and what better way to try out the pumpkins than in a pie...

 

[turquoisedude]

The selected pumpkin got a good rinse off. My guess was that it would yield enough for 4 pies.

 

[turquoisedude]

Step 1 - halve the pumpkin and remove the seeds and pith.

 

[turquoisedude]

Step 2 - cook the pumpkin. I decided to use the oven for this - I was cooking a squash for soup, too, so I figured this would be best. I have successfully microwaved pumpkin in the past, though. I never really liked the boiling method, because I found the pulp was a little too moist for pie...

 

[turquoisedude]

Step 3 - cook the pumpkin. That GE oven may be small, but by golly, does it cook nicely!

 

[turquoisedude]

Done in about 2 hours - it gave me time to try and NOT set fire to the basement tinkering with the Inglis dryer and NOT flood the garage playing with the 61 Whirlpool dishwasher... LOL

 

[turquoisedude]

Step 4: mash the pumpkin. I said 'feh' to mashing it by hand and used the food processor instead!

 

[turquoisedude]

And here's why! Nice and smooth - just right for a velvety pie!

 

[tlee618]

Can't wait to see the finished pies Paul!!

 

[turquoisedude]

Step 5 - prepare the filling. I didn't think to take pictures (D'OH!) but here's my recipe:
3 eggs
1 1/2 cups of pumpkin purée
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon mace
1 1/2 cups evaporated milk
Beat the eggs in large bowl with mixer for about 2 minutes or until light. Add pumpkin, sugars, spices. Mix thoroughly at medium-low speed until well-combined; add evaporated milk gradually while beating. Pour into two 9-inch unbaked pie shells. Bake at 450 degrees for 15 minutes, then reduce heat to 350 and bake for 40 to 45 minutes or until a knife inserted in centre of pie comes out clean.
I got 3 pies out of a double batch this time.

 

[turquoisedude]

And the results..

They sure look good!
And trust me, they were - hubby even stopped groaning at my ongoing plans for how to renovate the basement to accomodate all the washers and dryers... LOL

 

[appnut]

Those look perfect enough to be photographed for Southern Living. What were the other pies in the oven?

 

[turquoisedude]

Those are 'Nut Pies' or as the BH & G book describes it, a 'less rich version of Pecan Pie'. They're pretty rich, though, Bob, unlike me... LOL

 

[tlee618]

Oh Paul, those look so good! Now for a big dollop of fresh whip cream and you will be all set!

Terry

 

[mrb627]

Hmmm...

I have been thinking of whipping up just the pie filling and baking it like a custard. Has anyone tried this? Is there anything I should look out for while baking?

Malcolm

 

[rayjay]

Hey Malcolm...I got one better. A few years ago I made a Pumpkin Creme Brulee...YUMMMMMM. Let me see if I can find the recipe.

 

[turquoisedude]

whipping up just the pie filling and baking it like a custar

Malcolm, that works just fine! I do that for my father who is concerned about the fat content of my pastry. I bake it in individual custard cups, but you can also bake it as one large custard. Don't forget to set your custard baker in a pan of hot water!!

 

[mixfinder]

Sublime Dilema

I love pie crust. Pumpkin pie is my favorite. Even tomato worms taste good with whipped cream. Put the three together and the chances for spontaneous combustion from sensory overload is extreme.

 

[polkanut]

As heard on the National Farm Report today,

According to legendary Ag broadcaster Orion Samuelson, he spoke to the people @ Libby's who say that this year there is no pumpkin shortage like 2009. Libby's raise the majority of their pumpkin crop in the Morton Grove, IL area. They also supply about 80% of the canned pumpkin sold in the US.

 

[petek]

Whilst I can appreciate all the work put into them would it be blasphemous of me to confess that I don't care much for punkin pie.