Tuesday, October 6, 2009
Homemade Pumpkin Pie, Trial 1
Cut the pumpkin down the middle with a serrated knife and scoop out the entire middle: seeds and "goop" as I call it. I didn't get it all and after I steamed it, it was really stringy so MAKE SURE YOU SCRAPE IT REALLY GOOD!
Steam the finished product. You can also bake or microwave them. Baking takes the longest. They are done when the skin almost peels off itself. Steaming took about 15 minutes or so. My mixture of the filling ingredients was frothy and more liquidy than I had anticipated but then again I don't like pumpkin pie so I never make it and had no idea what to expect.
Edit: My husband tried this pie the day after I made it. I don't know the best way to store it. Any ideas? Stovetope with or without celophane? In the fridge? Either way the crust was soggy and he said the texture was not right. Ehh I'll do Libby's for now then. =)
1/8 t salt
2 t pumpkin spice **
2 eggs, slightly beaten
1 2/3 C milk
1 1/2 C mashed cooked pumpkin
1 pastry shell
Sift dry ingredients and stir in eggs. Add milk and pumpkin mixture. Line pie pan with pastry shell and pour in filling. Bake at 425 for 10 minutes, then turn down to 325 for 35 minutes. NOTE: I turned it up to 350 and still had to bake an extra 40-45 minutes or so. It is done when filling doesn't stick to toothpick.
**Use 1 t cinnamon, 1/4 t nutmeg and 1/2 t ginger for an alternative to pumpkin spice.