Saturday, November 28, 2009

Pumpkin Pie

Just had to document this: I made a pumpkin pie from scratch and the people who ate it thought it was really good!! Woo-hoo!!

If you ever choose to make a pumpkin pie from scratch, I suggest that you use this recipe for the crust (great for any pie!) and this recipe for the pie. I had significantly less real pumpkin puree and I did NOT use any canned pumpkin so I went with 1/3 of all ingredient measurements and I still had enough filling for a 9 inch pie! The idea of pressing ground pecans and gingersnaps into the pie crust (per the pie recipe) sounded good, so I did that. I was a little nervous about baking the pie on the oven floor (per the pie recipe) so I had it on the lowest rack, which worked really well.

Oh! As far as the pumpkin goes, use a pie pumpkin. Cut it in 1/2, scrape seeds and stringy stuff out and roast in a 350 degree oven for 45-60 minutes (til a knife can slice through easily). Scoop the pumpkin out of the shell and puree. I placed the puree in a strainer lined with a couple of coffee filters and let it sit in the refrigerator overnight to drain out the excess water. It was ready to use in the morning!

I hope you and your loved ones had a very Happy Thanksgiving and you are enjoying a wonderful long weekend. We'll be heading out to my parents' house for Round Two tonight. I LOVE leftover thanksgiving food!

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