I know it has been a long time since I've posted anything, but we've been sick since September and we've been living on macaroni and cheese from a box and chicken nuggets from the freezer. I'm not proud of it, but it is reality.
I did make 2 pies for Thanksgiving and I must say, they were outstanding! The first of which is pumpkin pie from a fresh pumpkin. This makes the most perfect pumpkin pie! And even though you're suppose to refrigerate overnight, ours was eaten within hours. It was a little soft and I could definitely see that it firm up overnight, but we couldn't wait.
I did make 2 pies for Thanksgiving and I must say, they were outstanding! The first of which is pumpkin pie from a fresh pumpkin. This makes the most perfect pumpkin pie! And even though you're suppose to refrigerate overnight, ours was eaten within hours. It was a little soft and I could definitely see that it firm up overnight, but we couldn't wait.
UPDATE: I made this again tonight and only had 1 cup of cream instead of 1 1/2 cups. This fixed the firmness issue and allowed me to eat it a few hours after making it rather than having it set up in the refrigerator overnight. So I'm adjusting the recipe to reflect the change in cream.
I'll add the recipes for the pie crust that I used and for making your own pumpkin pie spice.
1 sugar pumpkin
1 9 inch pie crust
2 eggs
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup heavy cream
1. Prepare pumpkin - Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 45 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Puree in small batches with an immersion blender.
2. Increase oven temperature to 450 degrees F.
3. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and heavy cream. Stir well after each addition.
4. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
5. Bake 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.
6. Cool pie, and refrigerate overnight for best flavor.
I'll add the recipes for the pie crust that I used and for making your own pumpkin pie spice.
1 sugar pumpkin
1 9 inch pie crust
2 eggs
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup heavy cream
1. Prepare pumpkin - Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 45 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Puree in small batches with an immersion blender.
2. Increase oven temperature to 450 degrees F.
3. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and heavy cream. Stir well after each addition.
4. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
5. Bake 10 minutes at 450 degrees F, then reduce the oven temperature to 350 degrees F. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.
6. Cool pie, and refrigerate overnight for best flavor.
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