Fresh from the sunny fields, Pumpkin Pie that is…. but first, I saved my favorite Sunflower from the post Study in Sunshine for today… it is entitled Narcissus. They just love themselves.
Now off to the farm…. from farm to kitchen, sunflowers and pumpkins.
Let’s go into the field to pick our pumpkins. There are two nice ones now, just the right size for a pie each.
Now on with the Pumpkin slicing…
A fresh Sugar Pumpkin and a sturdy knife makes short work of the pumpkin.
Chop that baby in half.
You make a big mess cleaning out the pumpkin but save those seeds.
This pumpkin size, about five pounds, makes two cups.
Get that pumpkin into the oven.
A whirl in the food processor makes mush.
Add all the good stuff to the pumpkin puree. You need that extra sugar with a fresh pumpkin. Even 1/2 cup is fine, shown is 1/4 cup.
I used a frozen crust rather than making my own. There is so much work using fresh pumpkin, to save time, I used a store-bought crust.
We have another pumpkin sitting in the bullpen. This one might become a frozen ice cream pie. A local restaurant makes it and it is wonderful. That is why I top pumpkin pie with vanilla ice cream. It tastes just like at the restaurant, but I might give the ice cream pie a try. Pumpkin bread is another Pennsylvania favorite from home. My mom made it often. So many choices… so let’s have seconds.
Today’s pie gets a shot of whipped topping and a sprinkling of cinnamon. What I add that is a little different is the grated orange peel. A little orange zest.
2 Cups fresh mashed pumpkin or a 15 oz. can
1/4 Cup sugar (Recommended for fresh pumpkin)
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs or three medium
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon finely chopped and dried orange rind
1/2 teaspoon salt
1 (9 inch) unbaked pie crust or make your own special crust
Preheat oven to 425 degrees F.
Use a small-sized sugar pumpkin. Clean and slice the meat from the rind. Save the seeds for later, they are great toasted and salted (but the larger carving pumpkins have bigger seeds).
Cut pumpkin into squares, spread evenly, and bake in a covered dish. Bake at 400° F for 30 minutes or until pumpkin is very tender. Remove the cooked pumpkin and put it immediately into a blender or food processor and make puree.
Whisk the fresh pumpkin, sweetened condensed milk, eggs, sugar, spices and salt in medium bowl until smooth. Pour into your pie shell. It will be a soupy consistency and easy to pour.
Bake for 15 minutes at this higher temperature. Then reduce the oven to 350° F and continue baking for 45 minutes or until a knife inserted comes out clean. Cool. Garnish as desired. I serve it with whipped creme and orange slice (for company) or vanilla ice cream, drizzled with maple syrup. Store your leftovers covered in the refrigerator.
Off from blogging. Be back soon I hope.