Got a pumpkin? Make pumpkin pie.
Making pumpkin pie from scratch really isn’t that big of a deal. It just takes time and forethought.
When selecting a pumpkin for pie, choose one that is round, on the small side, and a bit heavy for its size. Large Jack-o-lantern types will suffice, though.
While in “from scratch” mode, consider making the pie crust, too. Since pumpkin pies only need a bottom crust, this is easy.
Knives and spoons are adequate for this project, but the tools included in pumpkin-carving kits seem to work much better.
To cook a pumpkin:
Heat oven to 350 degrees.
Rinse and dry the pumpkin.
Slice off the stem and top portion like when making a Jack-o-lantern.
Cut pumpkin in half.
Scoop out strings and seeds (dry seeds for planting later or bake them for a snack).
Place pumpkin halves on a baking sheet, cut-side down.
Bake for about an hour (or a little longer), until the flesh is tender.
Allow to cool.
Scoop out the flesh.
Mash pumpkin flesh with a potato masher or use a blender on the puree setting.
If a blender is used, process only ½ cup of pumpkin at a time and add a couple tablespoons of water, if necessary.
And, there you have pumpkin puree to be used just like the canned stuff.
Make the pie crust:
While the pumpkin is baking, mix up this pie crust. Store in fridge. A chilled pie crust is easier to use.
Begin the pie:
Butter the bottom of a 9-inch pie plate. Form a bottom crust in the plate. Extend the crust up the sides of the pie plate. The rest of the dough can be stored in the freezer.
Ingredients for pie filling:
1 ½ cups pumpkin puree
1 ½ cups evaporated milk
1 egg
1 tablespoon flour
¾ cup sugar
½ teaspoon salt
2 tablespoons light or dark corn syrup
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
Directions:
Preheat oven to 450 degrees.
Mix all ingredients very well.
Pour into the unbaked pie shell.
Bake for 10 minutes, and then turn the oven down to 325 degrees.
Bake for another hour and 20 minutes or until a knife inserted in the pie comes out clean.
Tip: If the pie seems to need more baking time, but the crust starts to get too brown, fashion a ring of foil to cover only the exposed crust. Continue baking until pie is ready.
Copyright 2009 Neighbors About Town
