Wednesday, October 6, 2010
It's finally cool weather, Fall is officially here and it's time for apples and pumpkins! Okay, so maybe I bake all year long with apples (only b/c we love them!), but pumpkin is a different story! Over the weekend we took the kids' to the pumpkin patch and they each picked out a pumpkin. The only rule we have about that is, each kid has to be able to carry their own pumpkin back to the tractor for the hayride back! It's so cute, this year we had 4 pumpkins, large, medium, small and extra small, LOL! I should take a picture of them lined up and put it on here :)
Back at the farm's store, I just had to buy a pie baking pumpkin to make a pie for the kids'. Evan kept asking me when I was going to make the pie with "my" pumpkin, so today was the day! After breakfast clean up I went to work on my pie.
It all started with this!!
Bake or microwave the pumpkin, when tender, cut in half, scoop out all the pumpkin guts and seeds, then you are left with 2 clean halves. Scoop out all of the flesh and throw it in a food processor, puree till smooth.
*Recipe will be at the bottom*
Now mix in all your ingredients, I didn't take a picture of this, just follow the recipe, if you can read, you can do it :)
You can use a store bought pie crust, or make your own, it's very simple to make. I make mine in the food processor.
After letting crust chill in the fridge for at least 30 minutes in plastic wrap, roll out and then pour filling inside. As you can see from the picture I used my handy dandy Tupperware pastry mat, LOVE IT! It has different measurements on it, I rolled mine out to the 9 1/2" section.
This is the kid version of a slice, a smiley face on top!!
I had an oven temperature mishap, I kept checking the pie and it was still so jiggly after 55 minutes! I thought what is wrong with this thing and realized that I had the oven temp set on 325 instead of 400! I guess it was all the distractions from the kids' bickering and the baby taking his diaper off over and over again :-) But it turned out fine! I did have to shield the crust edges with foil to keep them from burning. The kids' loved it, especially Nicholas and the baby, Evan said it was okay, you'll notice this recipe doesn't use any type of sugar, instead it uses honey as the sweetener. I suspect it wasn't sweet enough for Evan to love, LOL! He's a self proclaimed candyholic! The verdict is still out on whether this will be a keeper or not. Scott will be home from work in a couple of hours and will have a big slice, he was disappointed it wasn't ready in time when he was on lunch break! Now, on to the recipe.
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
I got this recipe, like all my others I try out, from allrecipes.com