Friday, October 19, 2007

Pumpkin pie

I'm sitting here eating a piece of the second pumpkin pie I've made this fall, and it's much better than the first one (despite a little mishap with the lid on the cinnamon jar leading to a LOT of extra cinnamon...). It always is. Because it always takes me til the second one to remember that I adapt the recipe a little. So this is slightly adapted from The Joy of Cooking.

Advance prep:
Buy a pie pumpkin. Scrub it clean, stab it a few times and bake it on a pan with a lip at 350° for about 1.5 hours or until you can easily stab through it with a bamboo skewer. Do NOT undercook — it makes the puree process brutal. If it's cooked enough, it will pretty much fall apart once you take it from the oven. Pull the stem off (I usually get about 1/3 of the skin at the same time), slice it in half, let it cool a little and scoop out the string & seeds (reserve seeds for roasting if that's your thing). Peel the flesh out of the skin (again, only easy if it's cooked long enough) and puree it in a food processor or blender. Puree will keep in the refrigerator for a couple weeks. About an hour before you use it, measure out your amount, fudge a little on the high side, and put it in a cheesecloth-lined seive to drain out all the extra liquid. You get a much nicer pumpkin flavor that way.

Pumpkin Pie
Make or buy your favorite pie crust (I use Pappy's frozen pie crust dough — not as good as homemade but way easier, and tastier than the Pillsbury roll-out kind). Joy will tell you to brush crust with an egg yolk and partially pre-bake. I've found that to be a pain in the ass and the crust gets soggy anyway, so I skip it.

Preheat oven to 350°.

In a large bowl, whisk together 2 eggs.
Add and whisk together:
2 cups pumpkin puree
1 cup heavy cream + 1/2 cup milk
1/2 cup sugar
1/3 cup packed brown sugar
1/2 t salt
2 t cinnamon
2 t ginger
1/2 t nutmeg
1/4 t cloves

Pour into crust and bake 1 hour or until center is mostly set but still a little jiggly. (It should wobble, but not ripple, when you jostle the pie pan.) Let cool completely. I like to serve it with whipped cream sweetened with honey & seasoned with a little cinnamon.


Allknowingjen said...

Wait- pumpkin doesn't grow in the can? What's this?
Also, I ditto the Pappy's pie crust- it's really very good for frozen.

DiploWhat said...

I've always used the Pilsbury pie crusts. They are already pretty much rolled out for you and they turn out great and flaky. You can also freeze them. Always gets lots of complements.