10 September 2012

Pumpkin Pie!

It's getting to be that time of the year, where pumpkin makes its way into everything!

I picked up a pumpkin at the grocery store yesterday and made this tasty treat:

Here's my recipe!

Pumpkin Filling Part I:

  1. Cut the pie pumpkin (much smaller than one you would carve) in half and scoop out the seeds
  2. Places the halves cut side down on a cookie sheet lined with wax paper and with a little oil
  3. Bake at 350F for 45-60 minutes, the time will depend on the size of the pumpkin so just check it once it hits 45 minutes and go from there
  4. Remove from the oven, flip the halves over and let them cool. Scoop the flesh from the peel 
  5. Puree with whatever form of blender/hand blender you have or mash with a potato masher
Pumpkin Filling Part II:
  • 1/2 C brown sugar
  • 1/4 C white sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 ground cloves
  • 2 eggs
  • 1 tsp vanilla
  • 2C of the pumpkin you just pureed
  • 1C coconut milk
  1. Combine the brown and white sugar and spices in one bowl
  2. In a larger bowl: beat the eggs, add the sugar mixture, pumpkin and vanilla and mix until smooth (I use a whisk and that works really well)
  3. Fold in the coconut milk
  4. Bake for 15 minutes at 425F
  5. Reduce to 350F and bake for 50-60 minutes (or until the knife comes out clean
Pastry for Single Crust Pie
  • 1C white flour
  • 1/4C whole wheat flour
  • 1/3C butter
  • Cold water
  1. Use a pastry blender (or fork) to cut in the butter until the pieces are pea sized
  2. Add 1 tbsp of cold water at a time over the flour mixture and toss with a fork. Repeat this until you have a dough and can work it into a ball. If it gets too wet just add a bit more flour.
  3. On a floured surface use your hands to flatten the ball into a circle and roll the pastry into a larger circle that's about 1/2cm thick.
  4. Transfer your pastry to the pie plate by rolling it onto the rolling pin and then rolling it back out over the pie plate.

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