Tuesday, September 21, 2010

Fresh Pumpkin Pie

(please ignore the smudgy fingerprints of a little girl who just couldn't resist)

I have a gorgeous and most curly headed three year old, whom I would give the world to. She is a girl after my own heart who loves all the things her mommy does especially cooking. So naturally when she was given a couple pumpkins from our neighbors garden all I heard from her was how she wanted to make pumpkin pie with me. So we did! And it turned out so good, I've never made a fresh pumpkin pie pie from scratch before but man does it make a difference! I didn't make my own pie crust, oh come on give the 9 months along pregnant lady a break! :) But I do plan on making my own come the holidays this year.

To prepare the pumpkin puree you will need 1 small pumpkin. Cut off the stem top and discard, cut pumpkins in half and discard all the nasty membranes and seeds. Actually YOU should save the seeds and roast them but I can't stand the flavor. Cut each half in thirds. Take a large microwave safe bowl/dish and place about 1 inch of water in the bottom. Place the pumpkin slices in the bowl and cover with plastic wrap making sure to seal the sides well. Microwave for about 10-13 minutes or until the flesh can be pierced easily with a fork. The skins will easily (sometimes not so easily) peel off. From here you can mash the pumpkin or blend it up for the puree.
I ate a couple pieces right out of the bowl before i pureed them...so good! I imagine it would be heavenly with a smudge of butter, parm cheese and a little salt and pepper :)
So here is the recipe I used, I found it online and made a couple slight changes :)

Fresh Pumpkin Pie

1 frozen pie shell
1 cup packed light brown sugar
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tsp pumpkin pie spice
2 cups fresh Pumpkin Puree
3/4 cup evaporated milk
1 tsp vanilla
2 large eggs, lightly beaten, plus

1 egg for glaze
1 tablespoon heavy cream

Preheat oven to 425 degrees F. Use parchment paper to line the baking sheet then set it aside. Combine sugar, brown sugar, flour, salt, ginger, cinnamon, cloves, pumpkin spice, pumpkin puree, and 2 eggs in a large bowl. Beat well. Add evaporated milk and vanillla. Combine. Set aside.

Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Sprinkle edges with sugar. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

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