Yay for Pumpkin Pie!!!
We all love it. It's one of the most popular pies out there (along side apple and pecan) during this time of year, and I think it'd be safe to say you will have one at your table this holiday season. Am I right, Justin?! <--- OH please someone say they watch Parks and Recreation!!!
Speaking of holiday pies... the other night we went to my parents' house for dinner and all got into a discussion about Mince Meat Pie... Have you heard of it? Have any of you tried it!?!? My mom's argument was that it's delicious and was on her family's dessert table every year during Thanksgiving and/or Christmas while the rest of us kind of made what my husband and I refer to as "Stink Face". You know, when you scrunch up your face like you just smelled something disgusting?? Yeah, that face.
Now my husband and I are avid food lovers. We love trying new things and have been known to get excited when something especially weird is about to hit our taste buds. But...there's just something about a sweet and savory (AT THE SAME TIME) meat pie with cinnamon, cloves and nutmeg that...well...gives us stink face.
I don't know...maybe one day I'll make one...we'll all try it...and I'll come back to let you know how it went andifibarfedmybrainsout. We'll see.
Let's forget out Mince Meat Pie for now and get back to what I know I love and could eat all day everyday- Pumpkin Pie. Sometimes I wonder how people got to the point of creating what we all know and love today. I mean, one day WAAAAAY back when...someone had to see this orange circular thing growing out of the ground and decide to be so adventurous that they would take one for the team. Two things could happen to them:
1. It's delicious and nourishing
2. They die
Now I'm just saying...that team mate...wouldn't be me.
So somewhere many years ago someone took one for the team and survived and loved this thing so much that they decided to name it and make it a part of everyday(ish) eating. Then someone else (probably many years later) decided it would be even more fantastic mixed with sugar and spices and baked in a pie crust. Isn't that just phenomenal??? I mean really! We sit here today loving and munching on some pretty awesome stuff...but YEARS ago there were no such things. No such thing as PUMPKIN PIE!?!? Oh yeah, food nerds, unite!!!
I honestly couldn't even tell you where I first got a recipe for Pumpkin Pie...but after years and years of tweaking and rewriting, trial and error-ing...I'm proud to share with you all, my version. This is so yummy with the silkiest smooth pumpkin custard. Has just enough sweetness and the perfect amount of spice. I make mine with a real sugar pumpkin (or pie pumpkin depending on where you get it) instead of using canned, but by all means this will work JUST as well with your favorite canned pumpkin- organic of course ;)
BROWN SUGAR PUMPKIN PIE
*Makes one 9" Pie
- 1 cup packed light brown sugar
- 1 tablespoon cornstarch, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups fresh organic pumpkin puree (you'll need one sugar/pie pumpkin- or you can use canned)
- 3 large organic eggs
- 1 1/2 cups evaporated milk
- 1 9" unbaked pie shell
|Washed, cut, and cleaned- ready to be baked!|
1. Preheat oven to 375*F.
2. Wash and then cut the stem and bottom off one sugar (or pie) pumpkin. Clean out seeds. Place cut side down in a 9"x13" glass baking dish and pour water in bottom until it comes up the side of the pumpkin halves by 1/4-1/2".
|After 35-40 minutes the pumpkin will be super soft!|
3. Cover with aluminum foil and bake in oven for 35-40 minutes or until the flesh is completely soft. Take out of oven, uncover and cool 5 minutes. Next take pumpkin (carefully) out of water and dish and place on cutting board to cool completely- about 30 minutes.
4. When your pumpkin is cooled completely, carefully remove flesh (without getting any shell) by scraping into a large bowl. Next you can either use a blender, a hand mixer, food processor, a fork- whatever you want- just make sure your pumpkin is pureed into a nice smooth consistency. Set aside.
5. Preheat oven to 425*F now. In another large bowl, measure out and mix together your brown sugar, cornstarch, salt, ginger, nutmeg, cinnamon, and pumpkin pie spice.
6. Add 1 1/2 cups of your freshly made pumpkin puree to your bowl of sugar and spices. You might have some pumpkin puree left over, yay!! You can use this in many great things like pasta sauces, breads, muffins, etc.
7. Next, in a smaller bowl, quickly whisk together your eggs. Add your beaten eggs to your pumpkin puree bowl and mix gently together until combined.
8. Lastly, add in your evaporated milk, and again, mix carefully until combined. Make sure to really scrape the sides of your bowl. The puree wants to stick there. :)
9. Place one 9" unbaked pie shell on a cookie sheet and carefully pour your pumpkin pie filling in.
10. Bake at 425*F for 10 minutes. Then reduce the oven temperature to 350*F and bake for another 40 minutes or until the custard is just set and jiggles ever so slightly in the very center. You'll want to turn your sheet around half way through the baking.
11. When done, take out of oven, and cool on counter for 30-40 minutes. You can either serve now or place in refrigerator and serve slightly chilled (like we do). Once chilled you can wrap in plastic wrap and freeze. Freezes very well! Just defrost overnight in your refrigerator and bring to room temperature before serving.