Tuesday, November 10, 2009

pumpkin pie from a fresh pumpkin


So I love pumpkin pie indeed. However, I have never made a pumpkin pie because they are so readily purchased from the store that are really good. I have never tasted a homemade pumpkin pie that tasted any different than coscto's pumpkin pie. They come out of the same libby's can anyway, right? Wrong.

My children go to an amazing school. Their teacher, Mrs. Sorensen, is like the kid whisperer. She is this incredible grandmother who has been a teacher her whole life, and now teaches, pre school through 2nd grade right out of her home. The school is unreal, they do everything, violin, spanish, ballet, tumbling, geography, farming, art, science, math, reading, spelling, religion and the list goes on. I don't know what am going to do next year. Porter has only known this matriarchal teacher who just loves him up, praises him, give him all the attention in the world, and he is will have to join the dark world of the Utah public school system, where with thirty five kids in a class . . . I shutter.

Anyway, on thursdays they always do cooking, and they made a pumpkin pie, which I got to taste. It was special! Can pumpkin pie really be special? It was made from a fresh pumpkin! So of course I had to rush home and try it for myself. I was so excited I forgot to ask for the recipe, so I had to make one up myself. Thats half the fun right?

First get a pumpkin, now there is such thing as a "pie pumpkin" or a "sugar pumpkin" but I am not even sure that is what I bought, I just bought a pumpkin about the size of my head (actually a little smaller, but that is only because I have an enormous head, your head should suffice). Now put it on a cooking sheet, and place in the oven at 400 degrees for about an hour, till it is soft. Once you pull it off, the skin will just peel off.

Now cut into chunks, removing the center with the seeds and puree in a blender or food processor till smooth. You need 1 1/2 c puree.

Meanwhile, get your pie crust going (use a store bought or the easiest pie crust in the world ) and pre bake it. Now in the picture I did something pretty cool (ok, I stole the part of the idea from martha stewart) I took an extra pie crust and cut out a bunch of triangles and brushed them with egg wash and sprinkled them with sugar, so you can do that too if you want. Don't bake these, but set them aside. Bake the pie crust a little on the under done side. Let it cool completely.

Now to make the filling:

3 eggs, plus 1 egg yolk
1 -12 oz can evaporated milk
1 cup sugar
1 1/2 c pumpkin puree
1/2 t salt
1 t cinnamon
1/4 t ginger
dash of nutmeg
dash of clove
dash of all spice

Mix the above ingredients till smooth. Pour into the cooled, baked pie crust. With the uncooked pie crust triangles, line the rim of the pie, over lapping each triangle over the next and pressing down so they stick.

Bake the pie at 350 degrees for 45-55 minutes until it is set, but a little wiggly in the center. It will set more as it cools out of the oven.

A pie with fresh pumpkin has a yummy earthy flavor, I love it! Pumpkin pie must be served with cream and not with you know what . . . . . cool whip blaa!


The Mecham Family said...

I'm not a huge pumpkin pie lover, but that looks delicious!

Princess T said...

I love pumpkin pie - looks delicious!!