Sunday, November 21, 2010

pumpkin pie! the recipe!

In celebration of thanksgiving I have put together a pumpkin pie recipe!
Please enjoy!!
Homemade pumpkin pie

Ingredients:

 1. a pie pumpkin (you can use different types of pumpkin or even a butternut squash)

2. 1 cup sugar (see step 10 for alternatives) (metric: 200 grams)

3. 1.5 teaspoon ground cinnamon (metric: 3.8 grams)

4. 1 teaspoon ground cloves (metric: 2 grams)

5. 1 teaspoon ground allspice (metric: 2 grams)

6. 1/2 teaspoon ground ginger (metric: 1.25 grams)

7. 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)

8. 1/2 teaspoon salt (optional, I don't use any)

9.  4 large eggs - to reduce fat and cholesterol, you may use egg whites (like "Egg Beaters) instead, and vegans may want to use  Ener-G (see this page for more information about egg substitutes)

10.  3 cups pumpkin glop (ok... "sieved, cooked pumpkin") (metric: 0.7 litre)

11.  1.5 cans (12oz each) of evaporated milk (I use the nonfat version) for best results. (metric: each can is about .35 liter, or about a half liter total))

First:
Cut you pumpkin into medium slices, remove the seeds. Then cover with aluminum foil, heat the oven to 350oF. Once the oven has been heated place the pumpkin pieces into the oven, set a timer for about 40-60 minuets. You will want to cheak on the pumpkin frequently after about 30 or 40 minuets, to see if it is cooked. (You will know its cooked when you go to poke it with a fork or knife and it is very soft.)

2. Once cooked remove from the oven and let sit out still covered until it’s cooled. After that  remove the skin and place in the blender or use a hand blender and give it the puree kind of texture. (Because no one likes a really stringy pie!)

3. After being pureed add Sugar, cinnamon, cloves, allspice, ginger, salt, and optional vanilla.
Mix thoroughly, then if you crust has been made already then place in pie pan and cook! Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

1 Twas the number of comments:

Lauren said...

I'm a canned pumpkin kind of girl! :)