For the pie:
1 pie pumpkin (3 cups, cooked)
1 cup sugar
1 1/2 tsp ground cinnamon
1 tsp allspice
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 tsp freshly grated nutmeg
1/2 tsp salt
4 eggs
1 1/2 cans (12 oz.) of fat free evaporated milk
For the crust:
1 1/2 cups flour
2 Tbsp sugar
1/2 tsp salt
2 Tbsp plus 2 tsp shortening
1/3 cup butter
1/4 cup cold water
Hack the pumpkin into 8ths, removing the seeds and guts. (Reserve the seeds for toasting if you know what's good for you.)
Spray a baking pan and the pumpkin with Pam and roast at 425° for about 45 minutes, until soft. Let cool enough to handle, then remove the flesh from the skin.
Using a pastry cutter, mix the crust's flour, sugar, and salt with the shortening and salt until it resembles peas. Add the cold water until a dough forms. Turn out onto a floured surface and roll into a large circle. Transfer to a 10" tart pan, pressing dough into the ridges and removing any excess from the edges.
In a large bowl combine the pumpkin and all of the remainging pie ingredients and blend until smooth. The mixture will be runny, like a loose pancake batter.
Pour into the tart crust. Any additional filling can be baked in a well-greased dish alongside. Bake at 425° for the first 15 minutes. Then lower the temperature to 350° and continue baking for an additional 45-60 minutes. A knife entered into the center of the pie will come out clean.
Remove from the oven and cool on a rack. Then refrigerate for at least 4 hours, or overnight. Serve with homemade cinnamon ice cream and pumpkin seed brittle (recipes in next 2 posts).
4 comments:
Oh gosh, I'd give anything for a bit of this pie right now!!!!
Wow, yummy! And where are your next two posts?!? MUST HAVE HOMEMADE AUTUMN-LICIOUS TREATS!!! ;)
yeah what's up with the "pumpkin shortage" supposed to be last year too and no we had plenty. I love roasting and using a whole pumpkin much better than canned anyway!
Aww thanks guys! :) Unfortunately the pie is long gone. I need to make another one, but I'm now using the other pie pumpkin as decoration. hehe
Yeah I don't get it either Laura, even last year I went to the store and grabbed big and little cans of pumpkin no problem. But I agree - REAL pumpkin is so much better! It's such a delicate taste that you don't realize how much the can really does affect it.
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