It’s Pumpkin Season

pumpkin pie

Over 10 years ago I made my first pumpkin pie. It was love at first taste for our family and is still a family favorite today.

The basic recipe came from my mother’s well worn Joy of Cooking book. A book I have used many a time before the internet became so all-encompassing. It was so used by me and my slew of sisters, 4 to be exact, that it had to be rebound 3 times and is currently missing the cover and spattered in all manner of food stuffs.

joycookbook

I tried this recipe with a variety of pumpkins; sugar pie, butternut, golden nugget, etc. Generally the flavor is the same, yum, but I settled finally with Butternut since I get more flesh per kilo. The skin is not as thick and heavy as other sorts.

butternut

Butternut Pumpkin aka Butternut Squash

Now that the season for pumpkins has started, that means pumpkin pie EVERY weekend. And I started buying double the pumpkins, so that I could freeze some each week in order to have pumpkin pie even once the season is over. Yay for futuristic thinking.

So, on to the recipe:

Pumpkin Pie

This makes one 9 inch round or a 8 x 12 pie

Ingredients:

Crust

2 cups flour

1 tsp salt

1 tsp cinnamon

1 tsp vanilla sugar

2/3 cup oil

3 tblsp. Cold milk

Filling

3 cups cooked pumpkin

2 ¼ cup condensed milk

¾ cup brown sugar

½ tsp salt

1 tsp vanilla sugar

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp all-spice

1 pinch powdered cloves

3 eggs

Instructions:

Crust

Preheat oven to 180°C (350 F).

In a small bowl combine the flour, salt, cinnamon, and vanilla sugar. Mix well with a fork. In a cup mix oil and milk till creamy. Add the oil mixture to the flour and stir with a fork until fully combined. Dough is right when it sticks together when pressed.

Take the dough a bit at a time and press it into the pan. Bake for about 15 min.

piecrust

Dough nicely pressed into pan

Filling

Put the pumpkin and half the condensed milk into a blender/food processor.

pumpkinblender

 

Pulse till well blended. In a large bowl put the eggs, sugar, salt, vanilla sugar, cinnamon, nutmeg, allspice, and cloves. Mix well. Pour in the blended pumpkin and finally add the rest of the condensed milk. Mix thoroughly.

Pour filling into pre-baked pie shell and bake for about 30 min. Pie is done when the surface looks firm, yet the center still wobbles a bit.  Take it out of the oven and let it cool to room temperature.Forgot to take a pic of the finished pie, but since I make it so much I’ll hopefully remember next time. Serve with a dollop of whipped cream, and a steaming cup of coffee. Soo good!

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