Saturday, October 15, 2011

Pumpkin in the oven . . .

Below are the recipes that I used (and slightly modified) for the pumpkin pies yesterday.  In blue are my “between the lines” instructions.  Thanks already to my stay at home mom friend Becky for her helpful suggestion to follow the instructions on the canned pumpkin, but use pureed fresh pumpkin instead of the can.  I’m going to try it!

Fresh Pumpkin Pie (modified from – 4 ½ stars on All recipes – 0 stars from the Dugdales
1 medium sugar pumpkin (at my pumpkin patch they were called “trickster” pumpkins – maybe this should have been my first clue – they “trick” you into thinking they will taste good and in fact they do not!)1 tablespoon vegetable oil
1 pastry crust (I used G.F. recipe below)
½ teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ teaspoon of nutmeg (I added this)1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk (I used whole milk)
½ cup heavy whipping cream
Cut pumpkin in half (use a saw to cut the d*#& thing or you will completely dull your knife) and remove seeds (use an ice cream scoop). 

Lightly oil surface and place cut side down.  Bake at 325 degrees until flesh is tender when poked with a fork (about 45 minutes – even when it feels tender, give it a few more minutes to make sure – this part can be deceiving). 
In case my family or close friends questions whether I actually did this.
Cool until just warm.  Scrape the pumpkin flesh from the peel.  Either mash or puree in small batches in a blender.  (Yes, a blender will work for this part if you don’t have a cheap one like mine.  All my blender did was push everything out to the side and almost burn out the blade – DO NOT USE A BLENDER to puree – use a food processor).
In a large bowl blend together 2 cups of the pumpkin puree, spices and salt.  Beat in the eggs, honey, milk and cream.  Pour filling into pie shell.  Put pie on a baking sheet (this is a secret that no one tells you in a recipe, you just have to know this because your momma tells you.  Also, be sure to not overfill the pie shell because it will go all over the counter and your baking sheet and will smell like burned tar when it overcooks in the oven).

Bake at 400 degrees for 55 minutes or until knife inserted 1 inch from the edge comes out clean.  Halfway through cooking cover the pie with an aluminum foil tent.  Otherwise you will completely burn the crust.  Yep, this is another one of those “mommy” tricks.  I even had to call mine.  Cool on wire rack.
Anyone who can tell me what I might have missed in baking this recipe, or what I can do differently to change the taste, I’m open.
Pamela’s Gluten Free Crust – I made no modifications to this one.  It was very good other than the burned parts that were completely my fault.
1 bag Pamela’s Gluten Free Bread Mix (do not use the yeast packet)
8tbsp unsalted butter, chilled
8tbsp shortening, chilled
7-8 tbsp ice cold water
In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. (Just mash it together as much as you can take – there may be some pea size pieces, and there may be some bigger ones.  It will all bake out).  J

Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment paper or plastic wrap. Peel off top paper and invert into a lightly greased pie dish.

Yeah, I added a photo because it would be helpful to see this.  I read it wrong the first time!  :)

Peel off second sheet and fix crust edge. Bake on lower rack in oven. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

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