Pumpkin Pie - loved by all around here. We love pumpkin anyway - but I must say, when Cord roasts it with a chicken - it is to die for. But for now - the best pumpkin pie ever is from a pumpkin you grew yourself - especially at 8,000 ft in the mountains. So that's the criteria - a homegrown pumpkin or two, roasted with love and puree'd into rich, thick goodness.
Cut them in half at the equator and scoop out the seeds.
These beauties are Northern Bush Pumpkins - a late crop grown in the open. Look at the thick wall - lots of meat!
Roast them until they are soft - they will be nice and puffy when you take them out - so I poke one with a knife to be sure and then let them cool and shrink. I like them face down to get caramelization - excellent flavor. I used parchment paper - sometimes just a little oil but the clean-up is easier this way.
Scrape the yummy cooked flesh into a bowl with a spoon. You'll know if you cooked it long enough - it comes off easily. It's harder to remove when it's undercooked.
I scrape it all out at once, then get out the food processor.
Thick, fluffy and full of roasted flavor, this puree will make a better pie!
This recipe calls for 3 cups of puree - more than most - which is why I always use it. My only note is that it makes almost enough for two pies but way too much for one - and the recipe calls for one. I think the fresh puree has more water in it and it expands the recipe. So either make two sort of lean pies, or one big plump sucker and use the rest in a smaller dish. You'll love the flavor - no matter what.
One cooled, one hot and two jars of puree for the freezer.
Here is a recipe to die for. Grow your own Pumpkins! Don't forget to roast them and freeze the puree for pies anytime. The guys like pumpkin bread and cookies too.
Homemade Pumpkin Pie
Pastry for a Single Crust Pie
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/3 cup butter or coconut oil
3-5 Tbs. cold water
In a food processor combine flour, salt and cold butter or coconut oil cut into chunks. Pulse several times until it is like crumbly cornmeal.
Add tablespoons of water gradually until the dough forms and becomes a ball - it happens quick - don't add all the water at once.
Flour a board and roll out a circle.
Fold it in half and lift it onto the pie dish.
Unfold it into place and flute the edge.
3 cups pumpkin or winter squash puree
3 Tbs. sugar
3 Tbs. brown sugar
2 Tbs. Molasses
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 - 2 tsp. cinnamon
1 1/2 - 2 tsp. powdered ginger
1/2 tsp. salt
2 eggs, beaten
1 1/2 cups evaporated milk
Mix everything together in a large bowl, pour into pie shell.
Bake at 375 degrees for the first ten minutes, then 350 degrees for the next 40 or so or until the middle sets.
Cool completely before cutting.
Serve with whipped cream and or vanilla ice cream.
Homemade Pumpkin Pie
Pastry for a Single Crust Pie
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/3 cup butter or coconut oil
3-5 Tbs. cold water
In a food processor combine flour, salt and cold butter or coconut oil cut into chunks. Pulse several times until it is like crumbly cornmeal.
Add tablespoons of water gradually until the dough forms and becomes a ball - it happens quick - don't add all the water at once.
Flour a board and roll out a circle.
Fold it in half and lift it onto the pie dish.
Unfold it into place and flute the edge.
3 cups pumpkin or winter squash puree
3 Tbs. sugar
3 Tbs. brown sugar
2 Tbs. Molasses
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 - 2 tsp. cinnamon
1 1/2 - 2 tsp. powdered ginger
1/2 tsp. salt
2 eggs, beaten
1 1/2 cups evaporated milk
Mix everything together in a large bowl, pour into pie shell.
Bake at 375 degrees for the first ten minutes, then 350 degrees for the next 40 or so or until the middle sets.
Cool completely before cutting.
Serve with whipped cream and or vanilla ice cream.
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