Delicious Pumpkin Pie

21 11 2009

Hi there!

For this fall season I bring you my very famous Pumpkin Pie! I came up with this recipe by accident. I just messed up the proportions and the results were great! My pie has more pumpkin than others and that seems to be the key. People I know wait all year for me to finally buy pumpkins and bake and distribute pumpkin pies, since they are completely from scratch. That is also the reason why I make them once or twice a year… this is time consuming!!

A few things to consider… take your time. If you do not have about 2 hours do not start to do this. Choose fragrant small pumpkins, if your pumpkin is not ready, leave it out of the fridge for it to get nice and fragrant. I consider the pumpkin ready when it smells like nectar. I loooove the aroma of a good pumpkin! Enjoy the process, this can be a lot of fun!

This recipe makes for two pies.

Stock by Red Wolf 518 Stock

For the crust you need:

300 gr (3 cups) of flour

150 gr (0.66 cups) of soft butter

100 gr (1/2 cup) of sugar

3/4 cups of milk

1 teaspoon of vanilla extract

1 teaspoon of baking powder

1/2 teaspoon salt

In a bowl mix the salt, baking powder and flour. Add the butter working it into the flour with your fingers until you get a grainy consistency. Then add the sugar and the milk with the vanilla extract. The consistency should be firm but not elastic and it should break when you pull from it. You will use this to cover a pie tray adding little pieces each time (like if it was play dough). Set aside.

For the fill in you will need:

1 small pie pumpkin

1 cup of sugar

1+2/3 cups of milk

2 eggs

1/2 teaspoon of salt

1 1/2 teaspoon of cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon of ginger

1/2 teaspoon of ginger

1/2 teaspoon of cloves (I use several whole cloves)

You need to cook the pumpkin. For this cut in halves, take out the seeds (you can bake them too! Yum!!) and bake wrapped in foil for 1 hour or until the flesh is tender, or microwave for 10 minutes. You can do this while you are working on the crust. Wait until the pumpkin is not hot anymore and scoop out the flesh with a spoon. Place in a colander and with the back of the spoon push, mashing the flesh through the mesh, this will give you a creamy pure with no fibers.

Then mix in a bowl your pumpkin pure (all of it) with all the ingredients and place this liquid mix in the pie crusts you just made. This will be enough for two pies.

Bake for 15 minutes at 450 F and then 45 at 325 F or until a knife comes out clean.

This pie is absolutely delicious and people will love it. Play with the spices until you find your unique combination!

Remember to have fun and let me know if you try it!




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