Recipes

Fresh Pumpkin Pie

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Fresh Pumpkin Pie

Fresh Pumpkin Pie


Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups of pumpkin pulp purée
  • 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 1tbsp pumpkin pie spice
  • Pie crust (recipe below)

Directions:

  1. I love to use fresh sugar pumpkins. To use fresh pumpkins, cut them in half and scrap the seeds and pulp out. Place them cut side down in a baking dish with about 1 inch of water.
  2. Microwave the prepared pumpkins for about 10 minutes or until the skin is soft to the touch. Let them cool and scrap out the pumpkin “meat” into your blender (about 2 cups worth).
  3. Combine pumpkin pulp, evaporated milk, brown sugar, sugar, salt, eggs, and pumpkin pie spice blend in your blender and blend until smooth.
  4. Line your pie tins with one bottom crust.
  5. Pour pie filling into the prepared pie shell (this should make two 9-inch pies). Place pies on a baking sheet and into a preheated 350 degree oven. Bake for approximately 1 hour or until pumpkin filling has set and resembles set gelatin.
  6. Remove from oven and allow the pie to cool completely.
  7. Serve with whipped cream and enjoy! I don’t sweeten the whipped cream (Whip about 2 cups cream for two 9-inch pies.) I like to add about 1 tsp of almond extract to the whipped cream.

Pie Crust

Recipe Courtesy Janette Woolley

Ingredients:

  • 1 cup shortening
  • 3 cups flour
  • 1 large egg
  • 1 tbsp vinegar
  • 1 tsp salt
  • 6-8 tbsp cold water

Directions:

  1. Using a food processor, hand mixer or a pastry cutter, cut the fat, salt and flour together until it resembles coarse meal.
  2. Add the egg and vinegar.
  3. Add the water and use a fork to gently mix the dough together. Do not knead!
  4. Use the dough as needed. The amount of water may vary, so adjust until you get a soft dough.

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