Pumpkin Pie

July 24, 2006

Pumpkin Pie

(from Karen)

1 1/4 cups pumpkin puree
1/2 cup maple syrup
1/2 cup brown sugar
1/2 teaspoons salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons ground cinnamon
3 eggs, lightly beaten
1 tablespoon flour
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

PREPARATION OF PUMPKIN:

Make sure you are using pie pumpkins. Pumpkins are not all the same. [Note: the CSA’s Jack O’ Lantern pumpkins are fine]
Cut pumpkin in half. Remove seeds.
Use a fork to poke many holes in the flesh of the pumpkin.
Place halves with skin side up on a plate. Cover with wax paper or an upturned bowl.
Microwave on high for 14-20 minutes, depending on your microwave and the size of the pumpkin. Check after 14 minutes and if skin is soft, turn over for the last bit. It’s done when the inside is very soft. Skin will be brown and easy to puncture.
Remove pumpkin flesh with a spoon and discard skin.
Puree the pumpkin and measure enough for the pie. Alternatively, you can mash the pumpkin and mix the other ingredients and then puree the whole pie mixture at the end before pouring into the crust. (I did this because I don’t have a mixer so I pureed and mixed in one step in the blender, does not need much time.)

PREPARATION OF PIE FILLING:

Preheat oven to 425.
In mixing bowl, combine pumpkin, sugar, maple syrup, salt, ginger, cinnamon, nutmeg and flour.
Add eggs; mix well.
Add evaporated milk, water and vanilla; mix well. [Puree now if you haven’t already.]
Pour pumpkin pie mixture into a 9-inch pastry crust.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake pumpkin pie for about 35 minutes longer, until filling is set. Insert toothpick (or chopstick) in center; if it comes out clean, it’s done.
Let cool for a while. Filling will settle down somewhat.

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