Fresh Homemade Pumpkin Pie Food

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

PUMPKIN PIE

Steps:

• Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
• Lower the oven temperature to 350 degrees F.
• While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
• Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

FRESH PUMPKIN PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
• Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
• After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
• Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
• Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
• Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
• Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
• Increase the oven temperature to 425˚F (220˚C).
• Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
• Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
• Let cool at room temp for at least 2 hours, or in the fridge overnight
• Slice and serve.
• Enjoy!

FRESH PUMPKIN PIE

Steps:

• Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
• In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
• Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

FRESH PUMPKIN PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

HOMEMADE PUMPKIN PIE

Steps:

• Sift dry ingredients together and stir into eggs.
• Add milk and pumpkin.
• Line piepan with pastry and pour in filling.
• Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
• Cool.
• **Variation:Use 1 Tsp.
• cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400.
• Halve poumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1-inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
• Return pumpkin to the saucepan and mash with a potato masher. Drain well.
• Prepare crusts by mixing together bthe flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8-inch thickness. With a sharp knife, cut dough 1 1/2-inch larger than the upside down 8-9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan.
• In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1-inch from the edge comes out clean.

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN

Steps:

• Prepare and roll pastry for single-crust pie.
• Line a 9" pie plate with pastry.
• Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half.
• Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• To prevent over browning, cover edge of pie with foil.
• Bake in 375 F oven for 25 minutes.
• Remove foil.
• Bake for 40 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.
• For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

PUMPKIN PIE

Steps:

• Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
• Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)

Steps:

• (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
• Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
• Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
• Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
• Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
• Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
• NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
• If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
• Pie should be served chilled and should be stored in the refrigerator.

FRESH FROM THE GARDEN PUMPKIN PIE

Steps:

• To prepare pumkin:.
• Cut the pumpkin in half, discarding the stringy insides.
• Then peel and cut the pumpkin into chunks.
• Place in a saucepan and cover with water.
• Bring to a boil and cook until the pumpkin chunks are tender.
• Remove from water.
• Let the chunks cool, and then puree the flesh in a food processor or mash.
• For the pie: Preheat oven to 425 degrees F.
• blend all ingredients well in large bowl, pour into prepared unbaked pie shell, bake at 425F for 15 minutes, then reduce temperature to 350F and bake 45 minutes longer or until set, let cool at least 30 minutes.
• Chill before serving.