Because every writer needs a little something to keep them going. I love baking and when I find a recipe I love intensely, it goes here. You don't have to thank me.
9-inch Fresh Pumpkin Pie Crust I use a pre-prepared 9-inch Graham cracker crust that I just buy at the grocery store ( it’s easy enough to make one yourself if you are motived of course! I'm motived but there are limits) Pumpkin puree I like to use fresh pumpkin. Open a small pumpkin, and remove the seeds and scrape off the slimy chords exposing the meat then trim off the outer skin leaving clean yellow-orange chunks of pumpkin meat. Blend the meat to a puree in a food processor and you are ready Ingredients needed 2 cups half and half cream 4 large eggs 1 teaspoon pure vanilla extract 1 small pumpkin (or you can buy a 15 oz can of pumpkin puree) 1 cup drained yam (the candied yams work ok too – but this entire ingredient is optional) 3/4 cup sugar 1/4 cup maple syrup 1 or 2 teaspoons of ginger puree 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon table salt Preparation 1. Preheat the oven to 400 deg. F. 2. Whisk to blend the half & half cream, eggs, and vanilla together in a bowl. 3. Blend one cup of the pumpkin puree (2 cups if no yams), the yams (optional), sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed pan. 4. Place the pan over low - medium heat and to bring the mixture to a “sputtering” temperature (release of steam in little geysers), 5. reduce heat to low and simmer for an additional 15 minutes with frequent stirring to cook the meat and to release the spice flavors (it will look shiny when it is thoroughly cooked), 6. remove pan from heat and with a whisk blend in the cream mixture until fully incorporated.(optional: strain entire mixture through fine-mesh strainer set over a bowl, force mixture through with a wooden spoon - this is to remove any stringy pumpkin parts that might have slipped in). 7. Re-blend the mixture and pour it into the pie shell. (hint: works even better to warm the pie shell first). 8. Place the filled pie plate on a baking sheet and transfer to the 400 deg. F oven and bake pie for 10 minutes at this temp.. 9. Reduce heat to 300 deg. F continue baking 20 to 35 minutes longer. (the edges of pie will be firm -- a thermometer inserted in center will read about 175 deg. F (remember pumpkin pie is more like a custard than a fruit pie), 10. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. 11. Cut into wedges and serve with lots of whipped cream!
Try this! (<:
ReplyDelete9-inch Fresh Pumpkin Pie
Crust
I use a pre-prepared 9-inch Graham cracker crust that I just buy at the grocery store ( it’s easy enough to make one yourself if you are motived of course! I'm motived but there are limits)
Pumpkin puree
I like to use fresh pumpkin. Open a small pumpkin, and remove the seeds and scrape off the slimy chords exposing the meat then trim off the outer skin leaving clean yellow-orange chunks of pumpkin meat. Blend the meat to a puree in a food processor and you are ready
Ingredients needed
2 cups half and half cream
4 large eggs
1 teaspoon pure vanilla extract
1 small pumpkin (or you can buy a 15 oz can of pumpkin puree)
1 cup drained yam (the candied yams work ok too – but this entire ingredient is optional)
3/4 cup sugar
1/4 cup maple syrup
1 or 2 teaspoons of ginger puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt
Preparation
1. Preheat the oven to 400 deg. F.
2. Whisk to blend the half & half cream, eggs, and vanilla together in a bowl.
3. Blend one cup of the pumpkin puree (2 cups if no yams), the yams (optional), sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed pan.
4. Place the pan over low - medium heat and to bring the mixture to a “sputtering” temperature (release of steam in little geysers),
5. reduce heat to low and simmer for an additional 15 minutes with frequent stirring to cook the meat and to release the spice flavors (it will look shiny when it is thoroughly cooked),
6. remove pan from heat and with a whisk blend in the cream mixture until fully incorporated.(optional: strain entire mixture through fine-mesh strainer set over a bowl, force mixture through with a wooden spoon - this is to remove any stringy pumpkin parts that might have slipped in).
7. Re-blend the mixture and pour it into the pie shell. (hint: works even better to warm the pie shell first).
8. Place the filled pie plate on a baking sheet and transfer to the 400 deg. F oven and bake pie for 10 minutes at this temp..
9. Reduce heat to 300 deg. F continue baking 20 to 35 minutes longer. (the edges of pie will be firm -- a thermometer inserted in center will read about 175 deg. F (remember pumpkin pie is more like a custard than a fruit pie),
10. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours.
11. Cut into wedges and serve with lots of whipped cream!