Monday, October 29, 2012

Pumpkin Pie

1 pie crust (see other Kee Kitchen recipe from Smitten Kitchen - prebake it completely)
(Use 1/2 of pie dough recipe, press chilled dough into pie plate, refrigerate 15 minutes, fold under sides of pan, place on baking sheet, cover with sheet of foil and pie weights or pennies.  Bake at 400 degrees for 15 minutes, then remove foil/weights, rotate, and bake another 5-10 minutes.)

2 8" "pie" pumpkins -  use 3 cups of the finished product
1 c. sugar
1.5 tsp cinnamon - actually do less
1 tsp ground cloves - actually do less
1 tsp allspice - actually do less
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp salt
4 eggs
1.5 cans (12 oz each) evaporated milk

This pie came out delicious but it definitely has serious spice to it!  Next time I'll probably dial back the cinnamon to just 1 tsp, and possibly a bit less on the cloves and allspice as well.

- Use serrated knife to saw pumpkins in half (or very large slices) - scoop out all seeds and stringy parts in center of pumpkin
- Steam pumpkin on stovetop for around 10 minutes, until pumpkin flesh is soft enough to scoop out easily
- Puree pumpkin using blender or immersion blender
- Mix pureed pumpkin (3 cups of it) with all other ingredients, pour into crust (not more than 1/4" from top)
- Wrap pre-baked crust edges in some aluminum foil to prevent burning
- Bake at 425 for first 15 minutes, then at 350 for 45-60 more minutes, until clean knife in center comes out clean.

No comments:

Post a Comment