The aroma of a freshly baked pumpkin pie, especially when made from scratch with a real pie pumpkin, heralds the arrival of fall. Making pumpkin pie from a pie pumpkin (also known as a sugar pumpkin) requires a few extra steps compared to using pumpkin puree from a can, but the result is worth it.
By roasting, pureeing, and incorporating fresh pumpkin into your pie, you will enjoy a robust, authentic taste that elevates this traditional dessert. This article, will explain how to make pumpkin pie from a pie pumpkin.
Ingredients
Pastry Crust
- 1 1/3 ounces of All-Purpose Flour
- 1/2 Tablespoon Salt
- 1/2 cup of Shortening
- 3 teaspoons of cold water, or more if necessary
Filling
- 2 cups cooked mashed pumpkin
- 1/2 ounces (1 can) of evaporated milk
- 2 Large Eggs, Whisked
- 1/4 cup of brown sugar
- 1/2 teaspoons cinnamon powder, or more to taste
- 1/2 teaspoons of ginger powder, or more to taste
- 1/2 teaspoons powdered nutmeg, or to Taste
- 1/2 Tablespoon Salt
How To Make Pumpkin Pie from A Pie Pumpkin?
Instruction
Here are the step by step instruction to make pumpkin pie from a pie pumpkin
1. Choosing The Right Pumpkin
When selecting a pie pumpkin, look for small, sugar, or pie pumpkins. Pumpkins of this size are typically sweeter and more flavorful than their larger counterparts, which are better suited for carving. Sugar Pumpkins Have a Denser, Creamier Flesh That Is Ideal for Making Pies.
2. Preparing The Pumpkin Puree
Preheat Your Oven
Warm the oven up to 190 °C (375 °F ). At this setting, the pumpkin will slowly roast, letting out its natural sweetness.
Cut And Clean The Pumpkin
Cut the pie pumpkin in half and take off the stem and any leaves that are still connected. Take out the seeds and stringy juice with a spoon. You can save the seeds to roast later if you want to.
Roasting The Pumpkin
Place the pumpkin halves, cut side down, on a baking sheet or roasting pan. They should be roasted in a preheated oven for 45 to 60 minutes.
When the pumpkin’s flesh is tender and easily pierced with a fork, it is ready. Pumpkin’s natural sugars are caramelized during roasting, enhancing the pie’s flavor.
Cool And Scoop
Once the pumpkin is done, take it out of the oven and let it cool down before scooping. When it’s cool enough to touch, use a spoon to take the cooked pumpkin flesh out of the skin. You need a beautiful mush that smells good.
Pumpkin Puree
To make pumpkin puree, put the roasted pumpkin flesh in a food processor or use a potato press to mash it up. Depending on how big your pumpkin is, you might have to do this more than once. To fill your pie, measure out about 1 1/2 cups of pumpkin puree.
3. Making The Perfect Pie Crust
Prepare The Crust
Making your own pie crust can take pumpkin pie to the next level. In a large bowl, mix the salt and all-purpose flour to make a flaky crust. Cold, cubed butter should be mixed into the flour until it looks like bits.
Add Ice Water
Add Ice Water Gradually, 1 Tablespoon at a Time, and Mix the Dough gently until it comes together. It must be formed into a disc, wrapped in plastic, and refrigerated for at least thirty minutes. This rest period relaxes the dough, making it easier to roll out.
4. Assembling The Pumpkin Pie
Roll Out The Crust
Warm the oven up to 425 degrees Fahrenheit (220 degrees Celsius) after the dough has been left to rest. On a floured board, roll out the pie crust and gently arrange it in a 9-inch pie dish. Remove any excess dough, leaving a bit on the edges for further decoration.
Prepare The Filling
In a mixing bowl, prepare the filling by combining pumpkin puree, eggs, granulated sugar, and spices (cinnamon, ginger, cloves, nutmeg, and salt).
Remember the Spices, as They Provide the Pumpkin Pie’s Signature Flavor. Also, add evaporated milk or heavy cream to the filling to make it rich and creamy.
Fill The Pie
Pour the prepared pumpkin Filling into the pie crust that has been prepared. Ensure that it is distributed evenly.
Bake The Pie
Warm the oven up to 425 degrees Fahrenheit (220 degrees Celsius), and bake the pie for 15 minutes. This early high warmth helps the crust form.
Then, lower the heat in the oven to 350 degrees Fahrenheit (175 degrees Celsius), and bake for forty to fifty minutes. The pie should be in the middle and have a beautiful golden brown color.
Testing Doneness
Insert a knife or toothpick into the center of the pie to ensure it is cooked through. When the pie is fully baked, it should come out clean. Give It a Few More Minutes in the Oven if It Is Still Slightly Moist.
Cool And Serve
Before you serve your pumpkin pie, let it cool on a wire rack for at least two hours. While it’s cooling, the filling can harden and the tastes can mix. To make a delicious treat, you can top your pie with vanilla ice cream or whipped cream .
How To Store And Freeze Homemade Pumpkin Pie?
Because pumpkin pie contains a lot of eggs, it should be kept in the refrigerator. Allow the pie to cool for at least two hours before refrigerating it for up to four days.
If you want to freeze pumpkin pie, wrap it in numerous layers of plastic wrap and at least one layer of aluminum foil. Put it in the freezer for about one month. Let it thaw in the fridge.
Creating a Pumpkin Pie with a Pie Pumpkin Requires Several Extra Steps, but the result is an Authentic and Flavorful Fall-Inspired Dessert. Roasting, pureeing, and incorporating the fresh pumpkin into your pie filling results in a flavor that is warm, comforting, and perfect for autumn celebrations. Consequently, embrace the season and savor every bite of your freshly baked pie!
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