Entries Tagged as 'pie'

Dessert First! Decadent Pumpkin Torte

See that right there?  That, my friends, is worth every anxiety attack I’ve had over the last week. [Read more →]

French Silk Pie: Fail.

And I do believe my pie crust is flipping me off. [Read more →]

Fresh Pumpkin Pumpkin Pie

MMMMM What says Fall more than pumpkin pie? As I mentioned in an earlier post, Fall is the time of year when we celebrate all of our kids’ birthdays. Each chooses the “cake” they want, of course…this time Adriana chose pumpkin pie rather than cake. Works for me! :) It’s funny sometimes, the things I took for granted in the US…canned pumpkin is just such an example. Here, I need to buy fresh and pre-cook and drain the pumpkin, because canned is unavailable. Turns out? I like fresh WAY better than canned anyway. Fate has a way of showing us things that perhaps never would have occurred to us otherwise. I say, good for Her (and good for us, too!)!

pumpkin pie

Ingredients (for 2 pies):

2 pounds (1 kilo) fresh pumpkin, halved
2 pie crusts (use your favorite recipe, or cheat and buy pre-made ;) )
1 can (16 ounce/410 grams) evaporated milk
2 eggs
2/3 cup sugar
1-2 teaspoons vanilla
cinnamon, nutmeg, ginger, cloves and allspice to taste…I like a spicier pie, so I add quite a bit (2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon allspice *approximately*)

Preparation:

Heat oven to 390ºF/200ºC.
Line a baking sheet with foil and place pumpkin cut side down on sheet.
Bake about 30 minutes or until tender.
Line a sieve with a tea towel, and place pumpkin in sieve over a bowl, covered.
Allow to drain in fridge 24 hours, or, if you’re in more of a hurry, just twist the tea towel and squeeze out excess liquid.
You should have about 2-2/12 cups pumpkin after draining.
Heat oven to 390ºF/200ºC.
Prepare pie plates with crust, poking with a fork.
Puree all ingredients in a large bowl or blender.
Divide mixture between the two pie plates.
Bake at 390ºF/200ºC for 10 minutes, then reduce heat to 375ºF/175ºC.
Bake about an hour to an hour and a half, checking center of pie until no longer “jiggly” (that is a highly technical cooking term, and I’m sticking by it. LOL). (Ok, ok, until center of pie is set. sheesh! :P )
Remove from oven and allow to cool.
Serve with fresh whipped cream.
Chill any leftovers (if you’re lucky enough to have them) in the refrigerator.

canarygirl




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