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| Pumpkin pie, from http://en.wikipedia.org/wiki/Image:Pumpkin_Pie.jpg Scrumptious and good for you! Pumpkin pie is loaded with a healthful phytonutrient called beta-carotene. (Photo credit: Wikipedia) |
To make fresh pumpkin puree, first find a good baking pumpkin, such as Sugar Pie, Baby Bear, or Cheese. Split the pumpkin in half, leaving the seeds in place, and put the halves, cut side down in a baking dish. Add water to a depth of 1/2 inch (12 mm). Bake at 350 degrees F until a knife easily pierces the pumpkin, about 45 minutes, adding water as needed to maintain the original level. When the pumpkin is cool, scoop out and discard the seeds, then scoop out the flesh. Puree in a food processor or blender until smooth. the puree freezes well up to 3 months.
You can either store your pumpkin puree forever or you can use it making Pumpkin Pie right now. You will love the idea that you won't have to check for available pumpkin puree in the grocery because it is already stored in your very own refrigerator. So, let's us discover together what a pumpkin puree can do for a pumpkin pie dessert.
You will need:
One rolled-out Basic Pie Dough round
1 cup (7 oz/220 g) firmly packed brown sugar
2 large eggs
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup fresh pumpkin puree or prepared pumpkin puree
1 cup (8 fl oz/250 ml) heavy (double) cream
Sweetened Whipped Cream for serving
Here's how:
Fold the dough round in half and transfer in a 9-inch (23-cm) pie pan or dish. Unfold and ease into the pan without stretching, patting it firmly into the bottom and up the sides. Using kitchen scissors, trim the edge of the dough, leaving 1/4 inch (2 cm) of overhang. Fold the overhang under itself and pinch to create a high edge on the pan's rim. Flute the edge decoratively. Refrigerate or freeze the shell until firm, about 30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 375 degrees F.
Line the pie shell with aluminum foil and cover the bottom with pie weights. Bake until the dough looks firm and dry, about 25 minutes. Remove the weights and foil and continue baking until just golden, 8-10 minutes more.
In a large bowl, whisk together the brown sugar and eggs until well blended. Add the salt, cinnamon, ginger, and cloves and mix well. Add the pumpkin puree and cream and whisk until smooth. Pout the pumpkin mixture into the dough-lined pie pan.
Bake until the filling has risen slightly and is firm in the center, 35-45 minutes. Transfer to a wire rack and let cool slightly. Serve warm with the whipped cream.
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