Tuesday, 2 October 2012

Real Pumpkin Pie

I will not be posting this on the recipes page quite yet, wanted to share it on the main page first. We bought two jack-o-lantern pumpkins but I decided I wanted to EAT them instead. There is no rule saying the big pumpkins are not edible, so we made them into pies! Here is the recipe we used:

1) Cut pumpkin(s) in half. Take out all seeds and fibres.
2) Place open-side down on a shallow pan with water at 350 in the oven.
3) Cook for 45 mins or until easy to pierce (mine was fine at 45 mins)
4) Make the pie pastry. Follow your favourite pastry recipe or this one below:
Mix together: 5 1/2 c. flour, 1 1/2 tsp salt, 1 tsp baking powder, 3 Tbsp brown sugar. Cut in 1 box (pound) shortening with pastry-cutter or two knives. Add to the dry 1 egg. Put 1 Tbsp vinegar in a 1-cup measure and fill the rest with cold water. Add wet ingredients to dry. Press pastry into a solid mass with a fork, roll it out and line a pie pan.
5) Blend all the pumpkin in a blender (if it wont blend good, add 1 egg to make it more liquidy). To make the pie filling combine 2 c. pureed pumpkin, 2/3 c. sugar, 2 tsp pumpkin pie spice, 2 eggs, and 1/2 c. milk. It will be a bit soupy, that's fine.
6) Pour into unbaked pie crust. Put in 425 oven for 8 minutes then lower to 350 for 30-45 minutes or until it doesn't jiggle anymore.
Note: if you are freezing this, 1 3/4 c of the pie filling mix fills one small pie. I freeze in individual portions to make it easier!

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