Pumpkin Pie-pology

18 Nov

Hello friends. It’s time for an apology. I did not make a soup this week. (I, Mary Lorraine, feel a great weight taken off my shoulders! I’m not the only one who is a soup slacker! Anyways, back to Alayna…) Not even a stew (although I did have some friends make me some delicious curry). It was my last week of finals and I’m collecting/reviewing applications for Amigos to turn in by Friday and have pretty much been living on leftovers. So PLEASE forgive me. To induce that forgiveness, I present to you home-made pumpkin pie (officially not made this week, but it was delicious). That’s right, no cans in this puppy, and it’s actually pretty easy to make. Go ahead, impress your friends and family for Turkey Day. I promise a soup when I get back!

(ed. note: YOU DO NOT NEED THIS MANY PUMPKINS! I got confused. I’ve made 2 pies from these four and have enough for more)

Home-made Pumpkin Pie

First

  • Take two sugar pumpkins (those are the small guys, also called pie pumpkins, about the size of an acorn squash), slice them in half, take out the seeds and roast them for about 45 minutes until soft. Set aside to cool.

Crust

  • In a bowl use a hand-mixer to mix 2/3 cup cold butter (sliced), 2 cups of flower, 1.5 tsp salt, 1.5 tsp sugar and a few light shakes of cinnamon until the mix becomes pea-like
  • Add ice-cold spoonfuls of water and mix with a fork until the dough starts coming together
  • When it does, pat it together into a ball and then dust the outside with floor
  • Roll out on a well floured surface until it’s bigger than your pie plate, and lay inside, pinching the edges (or mashing them with a fork) to make them look pretty
  • Bake at 375 for 20 minutes covered in tin foil, then take the oven down to 350, take off the tinfoil and cook another 10 minutes until golden brown

Filling

  • Whisk together three large eggs with a few hearty shakes of cinnamon, ground ginger, nutmeg, cloves, allspice and a pinch of salt
  • Add 1.5 cups heavy cream, 1/2 cup brown sugar, 1/4 cup brown sugar and 2 cups of pumpkin puree (scoop it out of your pumpkins)
  • Mix using an immersion blender or your handmixer until smooth
  • Put into a saucepan and cook for 8-10 minutes, stirring constantly (you don’t want your eggs to cook) on medium-low heat until hot (about 10 minutes)
  • Bake at 350 for 30-40 minutes until the custard is set (doesn’t wiggle when you tap it or shake the pan)
  • Let cool and serve with ice cream or whipped cream!
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