2007/03/28
So when my ex-boyfriend was in Germany a few years ago studying abroad, his friend made pumpkin pie from a pumpkin...not a can, and during his most recent stay in Germany, he decided to do the same. He made it once before I arrived, and then we made this one together during my trip last December. Nick actually uses a different recipe everytime he makes it, so no need to really follow closely. He also puts maple syrup in - which I have added to the recipe below. The one pictured above was made without me (in a wok because he had yet to purchase a pie pan).
Pumpkin Pie
Serves 6-8 of people. Cooking time: no clue...The ingredients:
Filling
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinammon
- 2 eggs, lightly beaten
- 1/2 cup heavy whipping cream
Crust
- 1 1/3 cup all-purpose flour
- 1/2 cup butter or shortening
- 1/2 teaspoon salt
- 3 tablespoons ice water
The algorithm:
For the crust, mix flour and salt, and add shortening/butter until it looks like little peas (cut with a fork or pastry cutter). Add water and combine with a fork. Do not add too much water! Wrap in plastic wrap and refrigerate for 30 minutes. Roll dough on a floured surface and place in pie pan (or wok, as Nick used).
For the filling, the first thing is to make the pumpkin puree. Basically, you peel the outside off the pumpkin, dig out the insides and discard, and then boil the rind of the pumpkin so that it is soft. You can then put it in a food processor or blender to make it into a puree. Beyond that, you simply combine all the ingredients and add to the pie crust shell. Bake at 375 for 45-55 minutes.
Posted by Cara Bohon on 2007/03/28 @ 11:18 | Comments (1) | EatFoo 1.0 Posts
Comments
This is a great technique, and one that I have used for my own pumpkin cheesecakes in the past. (Making the puree that is.) I have also found that roasting the pumpkin is also a great way to pre-cook the pumpkin pieces before shoving them in the blender as this helps to carmelize some of the natural sugars, and gives it a rich, full flavor as well.
While the results are better when doing it yourself, it is hard to argue against the simplicity of using the canned stuff. All the same, I always try to use fresh pumpkins if only for the bragging rights! :)
Posted by: Matt at March 28, 2007 12:09 PM