Growing up, pumpkin pie was only served on Thanksgiving, and it was either shop-bought, or the pumpkin came out of the tin. Having my own place, I now grow a few pumpkins in my back garden. If I need bigger ones for carving, once I clean the gross stuff out, I scrape the flesh so it's quite thin (it makes it easier for carving, especially when you use stencils), and save it. I tend to put it in 2 to 2 1/2 cup amounts into a zipper bag, and just toss it into the freezer until I want it.
And, I don't just make pumpkin pie in the autumn. Since I'm no longer in the States, I haven't celebrated Thanksgiving since I last visited my family in 2003. I make it whenever I fancy it. We always have it for Yule and Christmas, in my house, and the Imp's Grumpy gets a pumpkin pie for his birthday in June. I miss having "Cool Whip" on top, but I get by with squirty cream.
The recipe that I use is from Michelle Jones, of BetterBudgeting.com . I use my own gluten free basic pastry recipe, but I'm needing to experiment with how to get it to not glue itself to my metal pie plate in the baking process...I'm thinking either greasing the pan, rolling the pastry instead of pressing it in like I normally do (since I'm getting better at rolling it out without it disintegrating), and/or layering baking paper underneath.
But, here's the recipe that Ms. Jones posted, along with the alterations that I make:
Ingredients:
1 unbaked pie crust (deep dish, if you are getting store bought)
2 c. fresh pumpkin purée (or canned pumpkin) (I steam my pumpkin flesh before puréeing it, but you can also roast it)
1 14-ounce can sweetened condensed milk (I use the Carnation condensed Milk, and one tin will do, whether it be the normal or Light)
2 large eggs (in the lifetime that my quails start laying, I'm waiting to try using their eggs...it will take approximately 10)
1 1/2 tsp. ground cinnamon (I have a thing for cinnamon, so I do the 'this looks about right' method, and use quite a bit)
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)(I do put the cloves in, it's Ms. Jones that doesn't)
2 c. fresh pumpkin purée (or canned pumpkin) (I steam my pumpkin flesh before puréeing it, but you can also roast it)
1 14-ounce can sweetened condensed milk (I use the Carnation condensed Milk, and one tin will do, whether it be the normal or Light)
2 large eggs (in the lifetime that my quails start laying, I'm waiting to try using their eggs...it will take approximately 10)
1 1/2 tsp. ground cinnamon (I have a thing for cinnamon, so I do the 'this looks about right' method, and use quite a bit)
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)(I do put the cloves in, it's Ms. Jones that doesn't)
Directions:
Combine filling ingredients with mixer and pour into pastry shell. Place a folded piece of foil around the crust to prevent over-baking. Bake for 15 minutes at 425 degrees (220C/Gas Mark 7) then reduce heat to 350 degrees (180C/Gas Mark 4) and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).
Remove pie from oven and cool on wire rack for about an hour or so. Serve pie slices with a dollop of whipped cream. Refrigerate leftovers; if there are any!
For the future, I do cross a lot between American and English recipes. If I forget to write out what I've converted (such as the original of this recipe only had the temperatures in Fahrenheit), my favourite site for conversions is this one: onlineconversion.com/cooking.htm
1 comment:
Sounds great. Will have to try it with some of our squash's :)
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