Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Melt the sugar using a torch to form a crispy top. Spread 1 teaspoon of light brown sugar on the top of each pie. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Pie is best the day after it is made.įor mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Pie can be made and refrigerated up to 2 days in advance. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Add the pumpkin mixture and whisk until thoroughly combined. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Remove the pumpkin mixture from the heat and cool for 10 minutes. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Cool crust at least 10 minutes before filling.įor the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Drizzle the butter into the crumb mixture. Process until the cookies are fine crumbs. This prevents them from browning before the filling is fully cooked.For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. The “cut out foil” square is what you crimp around your raw pie crust edges. Then, gently crease it down the middle and cut out the “pie” filling circle. If you do not have a pie shield, you can cut out an aluminum foil square the size of your pie. Pour mixture into the crust and then cover the pie edges with a pie shield. Once your pie crusts are ready to go you can add your pumpkin pie filling. You should have two pie shells for your pumpkin pies.Ĭrimp edges of each pie crust with your thumbs or a pie crust crimper. Place in fridge for an hour or until chilled, and then roll one ball into a large circle to form the pie crust. Once dough is well mixed (will not be runny) form it into a two equal balls (makes two crusts). Slowly add in the shortening and butter and cut it into the mixture using a pastry cutter. In a large mixing bowl add all the dry ingredients for the pie crust. Place filling in the fridge until crust is ready. Pumpkin Pie Filling Recipe (from Scratch)Īdd all the above ingredients to a large mixing bowl and combine. How to Make Homemade Pumpkin Pie Filling from Scratch I was feeling ambitious and wanted to make my own pies from real sugar pumpkins. I don’t know about you, but canned pumpkin has a ton of graininess in it which can be unappealing. However, you reap the benefits of a healthier pie that is more custardy verses a pumpkin pie made from canned pumpkin. Making pumpkin pie from scratch is not that easy, and it really time consuming. My girls have such a love for cooking so I think they might follow in my domesticated footsteps. That is why I love making desserts like this Pumpkin Pie from Scratch so that they can maybe one day make them for their kids and so on. He always loved Thanksgiving because it was a time that all his family could be together.Īnyhow, life goes on and I want to make sure my kids have all the delicious memories of Thanksgiving just as I have. I do love Thanksgiving, but it will be bittersweet without my dad this year. It is funny how I have the tendency to go from Halloween-> Christmas with little in-between. I love this time of year because Halloween has passed and Christmas is already next month! I am so excited for Christmas this year and cannot wait to decorate. Last week, I shared a recipe on my lifestyle blog, Savvy Saving Couple for The Best Shortcut Pumpkin Pie Recipe! It is a very easy recipe that uses canned pumpkin and store bought crust.įor this pumpkin pie recipe, I wanted to focus on how you can roast a whole pumpkin in the oven and process the meat into pureed pumpkin which can be used in muffins, soups, and pies.
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