Thursday, 6 October 2016

Favourite Pumpkin Pie


 
The Pumpkin Pie
 
Can you even have a Thanksgiving Dinner without it?
I think not!
It's pretty much a must at our place.
Aaaaaannnddd......
I think it's pretty much a necessity at Christmas, too!
 
My husband says Pumpkin Pie is weird at Christmas.
 
Seriously???
 
He is wrong.
 
In fact, it's pretty much a famous idea.
Check out some of the words to this famous Christmas Song,
 
Sleigh Ride
 
There's a birthday party at the home of Farmer Gray
It'll be the perfect ending of a perfect day
We'll be singing the songs we love to sing without a single stop
At the fireplace while we watch the chestnuts pop, pop, pop, pop!
There's a happy feeling nothing in the world can buy
When they pass around the coffee and the pumpkin pie
It'll nearly be like a picture print by Currier and Ives
These wonderful things are the things we remember all through our lives!

See?
You need to have Pumpkin Pie at Christmas, too!
(Um, with coffee, of course.)
 
And look, my friends.
If you're going to have Pumpkin Pie,
make sure you do it right.
Skip the store bought canned pumpkin.
It's just not as good.
Make your own pumpkin puree, from a real pumpkin.
(Sugar pumpkins are best if you can get them.)
Honestly, it's worth it!
And it is super easy!
Simply cut up your pumpkin into manageable sections,
scrape the "guts" out,
place it on a baking sheet with a smidge of water,
and bake it in the oven at 350 until tender.
Once the pieces are cool enough to handle,
peal the skin off and puree it in a blender or food processor.
And there you go!
Homemade pumpkin puree!
You can freeze or can extra puree for future use.
I usually freeze it in one or two cup measurements
 so it's the correct amount for whatever recipe I'm using.
Pumpkin puree is soooo versatile!
You can use it in tons of recipes.
None, however, as delightful as this
Favourite Pumpkin Pie!
 
Ingredients:
Pastry for single 10 inch pie plate
2 cups of pumpkin puree
1 cup of brown sugar
2 eggs
2 tbsp. of flour
1 tsp. of cinnamon
1/2 tsp. each - ground ginger, nutmeg and salt
1/4 tsp. of cloves
1 1/2 cups of 18% cream
 
Directions:
Roll out pastry and fit into pie plate; trim and flute edges
Combine all ingredients except cream into large bowl and whisk together well.
Slowly whisk in cream until completely combined.
Pour into pie shell.
Bake in 350 degree oven for 55-60 minutes or until set.
Let cool completely.
Serve with lightly sweetened whipped cream.