Its the week of Thanksgiving and at my house that means I need to make pie. The chief king pie around here is Pumpkin. Which, this year, works out really well because our garden had a bumper crop of sugar pumpkins. A VERY good friend of mine gave me her recipe to start making pie with. But, it didn’t quite work with fresh pumpkin. I found the fresh pumpkin had more water and required much more baking time to set properly. So, I read as many recipe books as I could and came up with the idea of cooking the pumpkin on the stove top. Now, I have a recipe that I like to think is REALLY good. Try it, and you tell me!
1 med sugar pumpkin
Cut in 1/2 seeded and placed on cookie sheet face down. Bake at 350for 30 min or until tender.
(You can stop here and store cooked pumpkin in fridge or in freezer)
4 cups of FRESH pumpkin
3/4 C sugar
2 cans evaporated milk
3tsp Pumpkin Pie Spice
1tsp ea. Ginger, Nutmeg, Salt, Cloves
Put fresh pumpkin in a blender, blend until all the fibers are pureed. Add eggs, milk and sugar and spices to the blender. Mix well. Pour into a heavy bottomed sauce pan and place over medium heat. Stir with whisk and cook until thickened, about 20 minutes. Pumpkin mixture should reduce by about 1/4 to 1/3 and become thicker and darker. By cooking the pumpkin on the stovetop, you are cooking out the water and blooming the spices. So its okay if it looks a little light to begin with.
Once the pumpkin mixture is on the stove, pre-heat oven to 450. Roll the crusts and place in the pan. If you don’t have pie weights to keep the crust from creeping, you can fill with either beans, or tin foil. If you use foil, reserve the foil when you remove it to fill with pumpkin mixture. Par bake the pie crusts (about 5 min) and pull out to fill with partially cooked filling. According to Americas Test Kitchen, and they are always right, if you put hot filling in a hot crust, the crust will stay crispy and flaky when served and finally baked.
Bake the pie, covered with the reserved tin foil for 20 minutes. Turn oven down to 350 degrees for 30 minutes and cook uncovered for 10 minutes. By covering the pie with foil in the beginning, you keep the crust and top from burning.
Set out to cool and serve, room temperature with whipped cream to top.