Saturday, November 1, 2008
Pumpkin guts that is. My latest self assigned project was to make my own pumpkin puree. Using the detailed instructions from Pioneer Woman I was able to successfully make 6 cups of pumpkin puree! With this pumpkin puree I decided to make a pumpkin pie. Below I have the instructions for the pumpkin puree, a crust recipe and the pie filling recipe. Also, if anyone has any pie crust tips for me, I would be extremely grateful! I'm crust challenge. It tasted great but looked AWFUL!
(source; Pioneer Woman Cooks rewritten in my own words)
Cut the tops of 3-4 small pie pumpkins (can be found in most grocery stores). Next scoop out all of the seeds. Then cut the pumpkin into 4 wedges. Bake the wedges at 350 for 45-50 minutes until they are fork tender. Let the pumpkin wedges cool then remove the skin. Drop chunks of the pumpkin into food processor and process until smooth. Store in 1 cup increments in ziploc bags in the freezer.
(Same recipe as this DB challenge)
¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Pumpkin Pie Filling
(source: Joy of Baking)
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)