Pumpkin Pie

Helpful Pumpkin Pie Hints

To Make Fresh Puréed Pumpkin:
Cut the pumpkin into large chunks, removing the seeds. Steam over boiling water in a heavy saucepan for 25 to 30 minutes, until fork-tender. Drain and let the pumpkin cool slightly. Using a sharp spoon, scrape the cooked pumpkin from the skin and put it in the bowl of a food processor. Purée until smooth. Alternatively, run the cooked pumpkin flesh through a food mill.

You can also bake the pumpkin in a roasting pan in the oven. Preheat the oven to 375°, put about 1/2″ water in a roasting pan and set the pumpkin chunks on a rack, cut side down, over the water. Bake until fork tender and purée as above.

To Make the Best Butter Pie Crust:
1. Combine 2-1/2 cups All-Purpose Flour, 1 tsp. Salt, 1 tsp. Granulated Sugar in a food processor bowl, or large mixing bowl.

2. Add 2 sticks Cold Unsalted Butter, cut into small pieces. Cut it into the flour mixture using a pastry blender, or in the food processor pulse until the mixture looks like coarse crumbs.

3. Slowly add ice water, 1 tbsp. at a time, until the mixture just holds together, without being too crumbly or too sticky. Chill until ready to use.

How Much Pumpkin Do You Need to Make One Pie?
You need approximately one 2 or 3 pound pumpkin to make one pie. You can generally expect each pound of pumpkin to yield 1 cup of purée, but you may want to buy a little extra, just in case.

How to Keep
Well, don’t try to keep the finished pies around too long, they just won’t last.

You can keep whole pumpkins for several months, however, in a dark, dry, cool (55 to 65 degrees) place. If you plan on keeping your pumpkin for any length of time, make sure to check for nicks in the skin. Wounds will quickly mold, and the rest of the pumpkin will follow.

Sugar Pumpkin Molasses Pie

makes one 11-inch pie

1 Unbaked 11-inch Pie Shell, chilled
1 Pie Pumpkin (approximately 3 pounds), flesh cooked and puréed (see above)
4 Eggs, lightly beaten
1/2 cup Honey
1/4 cup Molasses
1/2 cup Milk
1/2 cup Heavy Cream
1/2 tsp. Ground Ginger
1/2 tsp. Cinnamon
1 tsp. Salt

1. Preheat oven to 375°.

2. Measure out 3 cups of the puréed pumpkin, put it in a mixing bowl with the remaining ingredients, and stir throughly.

3. Pour into the pie crust and bake for approximately 1 hour, until the filling is firm and the top a glossy brown. Let cool before serving.

Golden Maple Pumpkin Pie

makes one 11-inch pie

1 Unbaked 11-inch Pie Shell, chilled
1-1/2 cups Fresh Pumpkin Purée (see above)
1/2 cup Pure Maple Syrup
1-1/2 cups Milk
2 Eggs, lightly beaten
2 tbsp. All-Purpose Flour
1 tsp. Cinnamon
1/4 tsp. Freshly-Grated Nutmeg
1/4 tsp. Ground Ginger
1/2 tsp. Salt

1. Preheat oven to 425°.

2. Put the pumpkin purée in a large bowl and add the syrup, milk, and eggs; mix until smooth. Stir in the dry ingredients and combine throughly.

3. Pour the mixture into the pie shell and bake for approximately 40 minutes, until the filling is firm and a knife inserted in the center comes out clean. Let cool before serving.


Brown Sugar Pumpkin Pie

makes one 8-inch pie

1 Unbaked 12-inch Pie Shell, chilled
2 cups Pumpkin Purée (see above)
3 Eggs, lightly beaten
1/2 cup Heavy Cream
1/2 cup Packed Dark Brown Sugar
1/2 tsp. Allspice
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Salt

1. Preheat oven to 375°.

2. Line an 8-inch pie plate with the rolled-out pastry and flute the edge as you wish. Keep chilled until ready to use.

3. Combine the purée with the remaining ingredients in a mixing bowl and stir until well blended. Pour into the prepared pastry and bake for 50 to 55 minutes, or until the crust is nicely browned and the custard set. Let cool before serving.

recipes courtesy of Martha Stewart’s Pies and Tarts


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