Pumpkin Pie (from real pumpkins)

PumpkinPie
Errrrmmmm…I guess pumpkin pie isn’t starting out the December Healthy Recipe posting but it is made from vegetables so I’m half there yeah? Yeah!

Anyway, I’ve had this recipe forever and I have no idea where it came from. Joy? Betty? Great Pies of North America? (Is there a cookbook named that? If not there should be. PIE!) No idea. Wherever it comes from, by the time I got to it, it looked like this:

PunkinPie.jpg
Sometime in the distant past I copied down the recipe for pumpkin pie (I’m pretty certain I was at my mother’s house because I recognize the paper from a 10,000 sheet brick of note paper she had. She may still have it actually) and I’ve been referring to this 3×3 bit of scribble ever since. Hey, it works and makes a darned fine pie!

JarrahdalePumpkinInnards
I also found some zombie pumpkins (Jarrahdale) at the farmer’s market and decided to try them. As you can see, the innards are just as orange as a normal pumpkin but the outerards look kind of diseased and necrotified. Like a zombie pumpkin! Jarrahdales are, I think, a little less moist and squishy flat annoying to scoop seeds out of. Other than that, they are pretty close to pie pumpkins. The farmer’s market peeps said that these were not as sweet as pie pumpkins but honestly I did not notice.

INGREDIENTS
6 TBL Brown Sugar
2 TBL White Sugar
½ tsp Salt
2 tsp Cinnamon (original says 1t, add more)
½ tsp Ginger
1 tsp Cloves (original says 1/8t, add more)
(1 tsp Nutmeg)
½ Cup Dark Corn syrup
3 Eggs
1½ Cup Cooked Pumpkin
1½ Cup Evaporated Milk
1 9 inch pie shell

DIRECTIONS
1. Cook up the pumpkin. If you are using pie pumpkins, cut in half, scoop out seeds and place each half face down (skin side out) in a baking dish with about 1.5 inches of water. If you are using a bigger pumpkin, cut into quarters or however it needs to be cut so that the pumpkin sticks up no more than an inch or two out of the water. Put the pan in 350 degree oven, bake until you can easily pierce the skin and meat with a fork (about an hour). There should be very little resistance from the pumpkin meat. Drain the pan and let the pumpkin cool, then scrape meat from skin.

2. Pie: Mix all the ingredients and pour into pie shell.

3. Bake at 425° for an hour (or until a knife stuck in the center comes out clean).

PRODUCTION NOTES
1. I don’t have too many notes. As far as scraping out the pumpkin meat, technically you don’t have to wait until the baked pumpkin is cool but those suckers retain heat like you wouldn’t believe. On the other hand, the warmer the meat, the easier I find it is to scoop out. We have a set of silicone glove mits that work well for this sort of application.

2. I did not include a crust recipe because I can not make a decent pie crust to save my soul. Seriously! I used Pillsbury’s pie crust which should be fool proof but I managed to even screw that up. I have no idea how.

3. Spices. I usually spice my pie by smell so I know there are way more of the spices than what I’ve listed. Also, I add nutmeg even though it’s not on the post it sheet. I think I always have but never bothered to amend the paper scribble.

4. If you top this with real whipped cream it is most assuredly awesome.

5. I think everyone who cooks pies knows this, but if you put foil over the exposed crust bits they are less likely to burn. I believe the foil bits are supposed to come off about 15 minutes or so before the pie comes out (Joy or Your Webfriend Google would know for sure), however my pie got done baking surprisingly early and I didn’t pull the foil off. The crust was nicely brown though. I have no awesome tips for how to get the darned foil to lay right on the crust (it took me rather longer than I like to admit to get the crust covered by 3 long thin strips of aluminum foil) so if any of you have some insights on that, leave a comment. Oi!


2008: That’s a big boy for three weeks premature!

2007: JSFR: I Mei French Cookie (milk vanilla)

2006: JSFR: Charcoal Peanuts

2005: Day Two of the December challenge and I’m already feeling a little antipostish. That can’t be good!

2004: I might also stomp around a bit and whine “Why meeeeeeee?” an intermittent intervals, totally ignoring the fact that I brought this upon myself. That seems like a fair course of action, good! I have my afternoon planned out.

2003: We kept the house a toasty warm 70ish, give or take but in reality it felt like 70 give about 10 more degrees for the entire night, just so the yeast would have a happy growing temp. The things we do for wine!

3 Responses to “Pumpkin Pie (from real pumpkins)”

  1. StalkerPatti Says:

    I have an awesome pie crust recipe…I will share it with you if you want 🙂
    (Will have to FB or email it…for some reason, my home computer will not let me post onto this website 🙁 )

  2. StalkerPatti Says:

    Sorry, I should have added that if I can make the pie crust, you can. I suck at pie crusts but I can make this one!

  3. Boo Says:

    Woah! A comment already! Sure, I’d love to try your crust recipe. I think I can guarantee that I suck that one up too. I have the lead touch when it comes to pie crusts.

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