Pumpkin Pie, Just in time for the changing of the seasons and Thanksgiving. Every year for Thanksgiving millions of families gather around tables and enjoy pie after eating a feast of a dinner. When making a pumpkin pie you want to it to be fresh and delicious like the memories you had as a kid, not some processed canned pie from last year. We are going to be making a rich pumpkin pie from scratch.
First we are going to select our pumpkin that we will be making the pie with. When selecting the perfect pumpkin you must judge it like you would any fruit. Example a squash, Look for the one that is firm, has a good orange color, and doesn’t have any bruises or soft spots. Pumpkin pies are usually small about 6 inches diameter therefore, you will only need 2 to 3 cups of pumpkin.
Prepare the pumpkin by washing exterior in warm water and avoid using any soap. Cut the whole pumpkin in half in a slow sawing motion. Using a large serrated knife is best for cutting appose to using a smooth one. Obtain an ice cream scoop and begin scooping out the seeds and stringy stuff that coats the interior. You can always use a big spoon if you don’t have an ice cream scoop. Make sure to save the seeds. If you want to be resourceful roast the seeds for eating or save them for next year to grow yourself.
The next step is to cook the actual pumpkin. Some of the different methods to cooking are the pressure cooker, steaming on the stove top, or baking in the oven. Remove the stem and place your pieces in a microwaveable bowl. It may be necessary to cut them pieces into smaller slices so it will fit. The bigger the slices are the easier it will be to scoop the cooked pumpkin out. After the pieces are in the bowl place a couple of inches of water to keep the slices moist. Cover up the bowl and place in the microwave for 15 minutes on high depending on your microwave. After your chunks have finished cooking, check to see if the pumpkin is soft. Repeat the process several times with smaller increments of time. You want to be able to scoop the insides out when it is soft. This entire process should take anywhere from 20 to 30 minutes.
Once the pumpkin is soft enough it is time to scoop out the insides. Using a table spoon, lift the pumpkin from the skin. It should easily separate from the skin if it is cooked enough. Let the skinless chunks sit for about 30 minutes followed by the draining of any excess water. This will keep your pie from being watery. Take the chunks of pumpkin and blend them together using a blender until they have a nice, smooth consistency. Put the cooked pumpkin in Ziploc bags and place in fridge or freezer until use.
Pour the cooked pumpkin in a pie shell of your choice. Preheat the oven to 425 degrees for 15 minutes. Now turn down your oven to exactly 350 degrees and begin baking your pie for 40 to 50 minutes. After your timer goes off insert a knife into the center of the pie, if the knife comes out clean then your pie is done. Place the pie on a wire rack for 2 hours then serve with whipped cream.
