You will need: This is for ONE pie
2 cups of fresh Sugar Pumpkin Puree (cooked) or 1 15 oz can of Pumpkin Puree
2 Large Eggs plus an extra Egg yolk
1/2 cup packed Brown Sugar
1/3 cup White Sugar
1/2 tsp Salt
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/4 Ground Nutmeg
1/4 tsp Ground Cloves (optional)
1/8 tsp Ground Cardamom (optional)
1/2 tsp Lemon Zest
1 1/2 cup Heavy Whipping Cream or 1 12oz can Evaporated Milk
1 Pie Crust (recipe below) or store bought
PREPARATION.-
1- Preheat your oven to 425 F
2- Make the filling in a large bowl by hand or in the mixer bowl, add the eggs, mix in the brown sugar, white sugar, salt and the spices. You can add the optional spices if you wish or leave them out, or add one, your choice and the lemon zest. Mix it all very well.
3- Add the heavy cream or evaporated milk and insure it is well mixed.
4- Pour into your pie shell. Pour your filling into an uncooked but chilled pie crust or a frozen pie crust. Bake at 425 F for 15 minutes.
5- Lower the oven temperature to 350 F and bake for 45 to 55 minutes more, To test the pie either insert a knife into the middle until it comes out wet but relatively clean. The center of the pie should be a little giggly or have a slight wobble.
6- About half way during the cooking time you might want to cover the edges with some aluminum foil to avoid them getting too brown.
7- Once you take the pie out of the oven and allow it to rest on a wire rack for 2 hours. The pie will deflate after cooling.
Easiest Pie Crust.- This recipe makes 2 crusts (2 one crust pies or 1 double crust pie)
You will need:
2 1/2 cups All Purpose Flour
1 tsp Salt
1-2 tsp Sugar
2 sticks chilled butter, cut in small squares
1 cup water with ice cubes, should be cold
Preparation:
1- Put the flour, salt, sugar in your Food Processor. Pulse 3 times to combine everything
2- Add the chilled butter and turn the Food Processor on until it the mix looked like wet sand, crumbly.
3- Add 4 Tbsp of the cold water and pulse until it comes together. You can add a little more water but add only 1 tsp at a time.
4- Put the dough on the flour dusted table, cut the dough in two parts. Now work the dough very gently into 2 balls, then flatten the balls into disks. Cover with plastic wrap and refrigerate at least 1 hour before using.
5- Once you are ready to finish your pie, take some dough and place it on the flour dusted table. Remove the plastic and with a rolling pin, extend the dough to a 14 inch circle. Lifting the dough after each roll to prevent sticking.
6- Wrap the dough around the rolling pin so you can lift to onto the pie plate and carefully unroll. Put in place with your hands gently insuring it's well fitted. The top edges can be bolded down on the inside of the pie plate to make them thicker and allow for finishing. You can cur any excess dough with scissors and crimp the edge with your fingers and your knuckle.
7- Place the pie plate in the fridge or you can freeze. If you will freeze for later use then cover with plastic wrap first. The filling is placed on a chilled or frozen unbaked crust so you don't need to take it out beforehand.
How to Cook a fresh Sugar Pumpkin.- Oven should be set at 350 F
1- To make your own puree first buy a small - medium Sugar Pumpkin. Cut the pumpkin in half, top to bottom, separate the sides and scrape out the insides. Don't toss the seeds which can be toasted in the oven and eaten.
2- On a baking sheet, lined with a Silpat or Aluminum Foil, you can use some non-stick spray if you like,
3- Place the pumpkin halves, cut side down, onto the baking sheet and place in the oven for about 1 to 1 1/2 hours or until you can easily pierce them with a fork.
4- Remove from the oven and allow to cool so you can remove the pulp. To make a smooth puree you can use a Food Processor on run it through a sieve, your choice. The puree is now ready to be used in your pies, cakes, muffins or breads.
No comments:
Post a Comment