Monday, November 14, 2011

Literally, "Pumpkin" pie

This is so, so, so good! Oh my gosh. I've never actually made pumpkin pie from a real pumpkin...until now. IT. IS. AMAZING. It really isn't too hard, either! I was shocked.

Seriously Homemade Pumpkin Pie

The first part of the directions for this pie pertain to the actual pumpkin. First, find a pie pumpkin (sugar pumpkin) and cut it in half. Scoop out stringy junk and seeds. Put cut side down in turkey roaster and cover. Bake at 350 degrees about an hour or so...until soft. The skin should be very soft now, so peel off the skin and discard. Puree the leftover pumpkin.


3 C pureed pumpkin

2 T whole wheat flour

3 eggs

3/4 C white sugar

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. ginger

1/2 tsp. salt

1 can evaporated milk

Mix together pumpkin, whole wheat flour, eggs, sugar and spices. Stir in evaporated milk and pour into unbaked pie shell. (use the following recipe for a whole wheat crust). Bake pie at 450 degrees for 15 minutes. Reduce heat to 350 degrees. You may need to cover the pie crust edges with foil to avoid overbaking the edges of the pie. Bake for about 50 minutes to an hour or until toothpick inserted in middle comes out clean. It may take a little longer...just keep checking until the toothpick comes out clean.

Fabulous, Flaky Whole Wheat Pie Crust

1 C + 2 T finely ground and sifted whole wheat flour

1 tsp wheat germ (optional)

1⁄2 C shortening (substitute part or all with Butter Flavored is MUCH BETTER!)

1 T sugar (or to taste)

1 T cold water

1/8 tsp salt (or to taste)

Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, sugar and wheat germ into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-1⁄4 in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Follow instructions above. Bake for 10 minutes.

If it is a filled pie, bake for 45 minutes to an hour, according to recipe directions. Until pie filling is finished cooking and pie crust is golden brown. You may need to cover the edges of the crust with foil if they appear to be getting overdone. Note: If making a quiche or dinner recipe with pie crust, you can choose to half the sugar to reduce the sweetness of the crust.

****Only four more days until you can purchase my cookbook for an all-time low for the first 100 cookbooks!!! It goes on sale on midnight (mountain) time the day after Thanksgiving. It is regularly $13.50, but will be one sale for...wait and see!!!****

No comments:

Post a Comment