Fresh-picked pumpkins make the tastiest fall pumpkin pies, and the bits of pumpkin provide some much needed texture. Pie is only as good as its crust, and this crust is outrageously good, though it doesn't hold its shape well enough to be Betty Crocker pretty. At least not when we make it. I like this recipe because there is nothing weird in it, and nothing from a can. And, even though I generally like plain whipped cream (I figure we are not putting it on anything that needs MORE sweetener), the maple syrup is a nice touch.
For the smaller culinary pumpkins, we like to microwave them whole for 4-5 minutes. This softens them up so they are easy to halve and seed. Then they can be cut in reasonable size pieces to steam in the microwave until soft. Once cooled, we scoop the flesh from the shell and coarsely mash with a potato masher.
Crust:
1 1/8 cups flour
1T sugar
3/4 t salt
6-8 T butter (the more the better, but the crust "melts" in the oven)
1/2 T lemon juice
1/6 cup water
1. Mix flour, sugar, and salt.
2. Cut butter into flour mixture.
3. Mix in lemon juice and water.
4. Form into a disk and chill 20 minutes.
5. Roll into circle that fits your pie pan.
Pumpkin Filling:
3 large eggs
2 cups fresh mashed pumpkin
2 cups fresh mashed pumpkin
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1. Mix everything together and pour in pie shell
2. Bake at 375 for 50 minutes or until the pie is set and the center still looks wet.
3. Cool, then serve with maple whipped cream.
Maple Whipped Cream:
1 cup heavy whipping cream
1 1/2 tablespoons pure maple syrup
1 1/2 tablespoons pure maple syrup
1. Put both ingredients in mixer with whipping attachment.
2. Whip until firm peaks form.
3. Spoon on pie and enjoy!
...where credit is due: http://www.joyofbaking.com/pumpkinpie.html; Grand Central Bakery's All-butter flaky pie dough recipe.
Ideas for left-over pumpkin: pumpkin pancakes, pumpkin risotto
That is great! I've got a big butternut squash sitting on the counter, and I have a yummy squash and sage pasta recipe I'm making tomorrow...sage just goes really well with fall food, huh? I NEVER thought about microwaving the pumpkins! I'll have to try that for Thanksgiving!
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