Recipe request- easy pumpkin pie
I want to use fresh pumpkin rather than tinned. Any ideas? |
|
|
I bake ALOT of pumpkin pie. Its Adam's favorite, and I've spent the better part of 8 years trying to find a recipe that is as good as his grandmother's. 
I'm really bad at making pie crust, end of story. I buy the pre-made crusts. You can often find them in the refrigerated section by the butter or in the freezer section with frozen cakes and pies and other dessert. However the pie crust in the attached recipe sounds amazing; I may break down and try making it at some point. But the filling on this recipe is great in a plain pastry shell. This is the one recipe I've done that calls for cooking the pie filling, and I have to say it makes a difference. I think the filling comes out a bit smoother, a bit more like a dense custard? A bit. It may take a little extra time, but not very much, and I think its worth it. http://www.epicurious.com/recipes/food/ ... Pie-102231 I've cooked this one as well, and its the "no pre-cooked filling" variety: http://www.epicurious.com/recipes/food/ ... Pie-102601 Also, as a rule I double whatever spices they say to use. But we love the cinnamon, cloves, ginger aspect of this dessert. |
| Pumpkin puree can be tough to find in the UK. When a friend lived there she went village hopping looking for the stuff until finally friends took pity on her and brought her a can from the big city.
To make the puree, you can do this day, weeks, months early since it freezes well. Find a pumpkin or other large yellow winter squash...maybe mixed with yams/sweet potatoes??. Cut the squash into smaller sections (remove the seeds and string and peel) Then steam about an hour or less until cooked. Whizz in a food processor/blender or food mill. Don't have any, use a mixer until the lumps are all out. This stuff freezes well. The custard is easy: Ingredients: •1 1/4 cups pumpkin puree, canned or fresh •3/4 cup sugar •1/2 teaspoon salt •1/4 teaspoon ground ginger •1 teaspoon ground cinnamon •1 teaspoon all-purpose flour •2 eggs, lightly beaten •1 cup evaporated milk, undiluted •2 tablespoons water •1/2 teaspoon vanilla extract (I use rum) Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. You have trouble with the pastry crust......so do many folks. You don't need that food processor...I just remember you said you didn't have one. Have you tried the pasty with vinegar? It is a bit more forgiving: Ingredients: •2 cups all-purpose flour •1 teaspoon granulated sugar •½ teaspoon salt •2/3 cup shortening •1 tablespoon white vinegar •5 tablespoons cold milk Preparation: In a small bowl, mix together the flour, salt, and sugar. Using a pastry cutter, large-tined fork, cut the shortening into the flour until it resembled coarse sand with a few pea-sized pieces of shortening still visible. Sprinkle the vinegar evenly over the mixture and toss gently a few times. Add the milk and stir just until it forms a ball that holds together. Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it. For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it. Makes enough dough for 2 single crust recipes or 1 double crust recipe. Of course you can punt and use puff pastry for the crust, just dock it well first...take a fork and poke holes over the bottom to keep the puff pastry from puffing. Or if you are really game, you can use phyllo or strudel pastry.....OK, not up for that. |
| well long before food processors people used pastry tools, they looked like a group of half circle blades to cut in the butter or shortening. there also was a two knife technigue to cut in the butter. an old fannie farmer recipe book should have the details (probably online somewhere...)
but the recipe for a good pie crust is usually the same with or without the machinerry. the secret is getting the butter flour mixture to look very uniform. then you add a tad of ice water and handle as little as possible. |
| Years ago when I didn't have any kitchen "extras" I used
two forks to 'cut in' the butter for a pie crust. Works pretty well, just be sure to keep it cold no matter what to keep the crust flakey. As far as the squash, or pumpkin or whatever I cut it into sections, oil it a little where it touches the baking sheet and bake it till it's fairly soft. Then it's easy to scrape out of the shell and mash just like mashed potatoes, if you don't have a blender or food processor. It usually takes about 45 min at around 350 or lower, about the same as you'd do a few baked potatoes. I think Kerry is talking about a pastry cutter - or pastry blender as is pictured here: http://bakerstools.com/prods/NOR3252.html Shellie |
kerry wrote: well long before food processors people used pastry tools, they looked like a group of half circle blades to cut in the butter or shortening. there also was a two knife technigue to cut in the butter. an old fannie farmer recipe book should have the details (probably online somewhere...)
but the recipe for a good pie crust is usually the same with or without the machinerry. the secret is getting the butter flour mixture to look very uniform. then you add a tad of ice water and handle as little as possible. I've got the 1/2 circle with blades thingie, with the handle cutting the circle in half, and just could never get the hang of crust making. I think I over work it; its gets very tough. |
I have the same problem with pastry, Alison. I keep trying though. Just not when it's important.  Only when it's something I'm not having to take somewhere or feed other people. |
| Another option is to just skip the crust!
You can pour the mixed filling into a loaf pan, and bake it. Then scoop it out and serve it in dessert bowls as a custard. You get all the yumminess with very little work 
We make ours with fresh pumpkins too. Use a big knife and chop the pumpkin in small enough hunks to cook - remove the seeds, but leave the skin on. Then scoop the pupkin "meat" out after it's all cooked. Usually we microwave it to cook it, then mash it (also works well in the oven). Pumpkin pie is a huge family favorite and so easy to make. When the kids were younger (still in school) they used to go to the garden and pick a pumpkin, cook it in the microwave. Then they would make the pie without a crust version in a pan. They did this all by themselves after school for a snack! It was all gone by the time I got home from work....I actually didn't know for YEARS that they did this!!  |
Quote: Then they would make the pie without a crust version in a pan. They did this all by themselves after school for a snack! It was all gone by the time I got home from work....I actually didn't know for YEARS that they did this!!
I'm impressed! Yes, I often make the pumpkin custard sans crust here. Fav is to add cranberries to the mix before baking. |
| That's funny, Dawn! Inventive kids you had there!
I like pumpkin fresh, too. It's easy enough to bake it and scoop out the meat. It freezes well, too, if you have more than you need for a recipe. It's also versatile. There are so many things you can do with pumpkin. I made Paula Deen's Gooey Butter Cake recipe with pumpkin this week. Super easy, super delicious and super RICH. |
| yuuuummmmm, Paula's cake is going to church Sunday. They got the Dump cake 2 weeks ago, now they can have the reverse, cake on the bottom! |
My "recipe" is buy one at the grocery store and heat it while everyone is stuffing their faces. Fresh real whipped cream is a must though.  |
| well my pies just went into the oven. We're having a pumpkin carving party tonight, and I promised to have pie and lamb stew waiting for everyone! |
got sheep wrote: Pumpkin pie is a huge family favorite and so easy to make. When the kids were younger (still in school) they used to go to the garden and pick a pumpkin, cook it in the microwave. Then they would make the pie without a crust version in a pan. They did this all by themselves after school for a snack! It was all gone by the time I got home from work....I actually didn't know for YEARS that they did this!! It must be a country kid thing. For years I had no idea why I never had Kohlarabi in the garden after a certain size. Seems the kids picked it and snacked on them when I was out. If they cooked anything I never heard about it after the great burnt basket fiasco of 1991. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|