Food is better enjoyed when it is prepared with the utmost care and passion. Simply having the best intention to make a delectable dish is really not enough if you want to cook something that will have your taste buds doing the victory dance. But when it comes to one of the hardest things to prepare the pumpkin pie has to be on the top of the list. However, with pumpkin pie recipes the task of making a pie is made a whole lot simpler and exciting. Read further if you are interested in making a fine pie that will have everyone screaming for seconds louder than Oliver Twist.
In order to make a healthy serving of pie you will surely need the right ingredients for the job. So just take a short visit to the grocery store and see if you can get the freshest items on sale. You will need: brown sugar, white sugar, ground cinnamon, ground ginger, ground cloves, salt, ground nutmeg, eggs, evaporated milk and of course pumpkin puree. The measurements of each can never be precise because there is no telling how many people you are serving.
Take your oven rack and place it at the very center of your oven and pre-heat the oven to 380 degrees F. With that done take your eggs and whisk as many as you need in a whisking bowl. After the eggs have been whisked well it is then time to add further ingredients into the bowl. Therefore the bowl must be big enough to accommodate all the ingredients you have. So add your pumpkin puree, evaporated milk, cloves, salt, nutmeg, ginger, cinnamon, brown sugar and white sugar. Mix well.
The pie crust is one other thing you must also have and it must be big enough to feed everyone. Proceed to take the pie crust and place it into the oven. Warm this crust until it is too hot to handle. After doing this you must then take your mixture from the mixing bowl and fill up the pie crust with it. Bake your pie for a good 40 minutes until your filling is settled into the crust and is soft when you touch the outward part of your crust.
Once you have heated your mixture for a good 40 minutes you can then extract the rack and let it cool down. It is entirely up to you to put it in the fridge to make it cod, it all depends on your preferences. But the directions as they are listed here are not fixed; you can always mix things up a little. Therefore you should even make your own crust using homemade dough. If you are not familiar with making dough you could easily download a simple guide from the internet at no cost at all.
Just make sure your pie does not cook for longer than 40 minutes as this could cause the crust to crack. Plus you must also remember not to try to freeze your pumpkin pie s these sort of pies do not freeze all that well. When serving your pumpkin pie just make sure that you do not take too long. Waiting for more than a single day can result in you actually softening the pie too much. So be swift and do not delay. Always follow all the given directions of pumpkin pie recipes and you are sure to wind up with a delicious pie!
Homemade Pumpkin Pie From Scratch
I have used my own cooked pumpkin puree in pumpkin recipes for years and it gives it a wonderful fresh taste that is totally different than a pie made with canned pumpkin puree. Pumpkins come in all sorts of sizes and shapes as well as varieties. You can use pumpkins grown for carving for your pumpkin pie, but it is better to use a pumpkin that is grown for eating. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.
Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.
Wash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape the insides with a heavy ice cream scoop or large spoon.
Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don’t get burned. Use a large broad spoon to lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.
Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.
Pumpkin Pie from Homemade Pumpkin Puree
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)