Grandmothers Pumpkin Pie
It doesn't need to be fall to enjoy pumpkin pie, enjoy our Grandmother's Pumpkin Pie recipe any time you like. Of course pumpkin pie and other pumpkin recipes are enjoyed in the fall since this is when fresh grown pumpkins are most abundant. When you get your pumpkin to carve for Halloween, make sure that you save the insides or the guts as many people like to call them. You can separate the seeds from the flesh and puree the pumpkin in your blender or food processor. The pumpkin seeds are also delicious when they are roasted in the oven with some sea salt on them. The easy pumpkin pie recipe here makes pastry baking easy, and the recipe actually makes two pie crusts. You can make two pies or freeze a pie crust to use at a later time and use with other pie recipes. Enjoy making your own homemade pumpkin pie and don't forget to add some fresh whipped cream to each slice.
This pumpkin pie recipe makes three nine inch pies, perfect for when you have guests over, or you want leftovers. Each pie can be cut into eight pieces, which is 24 pieces of pie, good for a group of people on holiday occasions. This is a nice pumpkin pie recipe that is easy to make, and a great way to use up your fall harvest of pumpkin. While the pumpkin pie recipe does call for a can of pumpkin, you can also use a pumpkin that you grew or got at the pumpkin patch. For the full step by step pumpkin pie recipe, you will want to take a look at the Grandmothers Kitchen site.
Instead of using canned pumpkin in this pumpkin pie recipe you can use fresh organic pumpkin from your local farmers market or your garden. If you've had the patience to grow a pumpkin in your garden, then there is no better way to use it then for this pumpkin pie recipe. This pumpkin pie recipe calls for a 28 oz can of pumpkin. Fifteen ounces of canned ounces is the equivalent to about two cups of pumpkin. So 28 ounces of pumpkin is about 3.5 cups of pumpkin. It takes about a five-pound pumpkin to get about 3.5 cups of pumpkin puree. Once you get the pumpkin puree, you can put it in the fridge until you are ready to use it in this pumpkin pie recipe for up to three days in a sealed container. You can freeze the pumpkin puree for up to six months, but the texture might change a bit. To make pumpkin puree you want to roast the pumpkin pieces in a preheated 375-degree oven for about one hour or until cooked. You will want to start by cleaning off the pumpkin, removing the seeds and fibrous strings, you'll want to save the seeds for roasting. Then half the pumpkin and cut into slices and arrange on a baking sheet covered with parchment paper, or in a foil-lined shallow baking pan. Roast, the covered pumpkin for between one hour and 1.5 hours or until the pumpkin is tender.
When the pumpkin is cool enough to handle, you can scoop out the pulp from the rind. Then place, (this may take a couple of batches), in a food processor or blender and process until smooth. You'll want to put in some cheesecloth or a sieve to drain after it has sat for about one hour. Using homemade puree is a bit of a process, but it doesn't get much better than using fresh pumpkin for this pumpkin pie recipe and dessert recipe.
The filling recipe for this pumpkin pie recipe uses six eggs, so you want to be sure and use good quality eggs. With so many eggs to choose from, you may not know which are the best eggs to buy. With eggs to include free range, organic, conventional, and pastured to name a few. Organic eggs come from healthy, happy chickens that in turn are going to lay eggs that taste better and are more nutritious. Chickens should be able to live on green pasture, and have fresh pasture grass to forage, peck in and scratch, the way nature intended. The result is eggs that are more flavorful and come from happy chickens. Organic eggs are said to be healthier and tastier than the conventional eggs you can buy at the store. **
Makes Three 9-inch pies.
Cut each pie into 8 pieces giving you 24 pieces total.
This is a printable recipe.
Crust: (makes 2 crusts, you will need to make two batches which will make 4 crusts and you can freeze one of the portions) It is better to make two batches than to double the recipe. The crust will be more tender.
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup butter (or shortening)
1/4 cup milk
1 - 28 ounce can of pumpkin
2 cups brown sugar
2 Tablespoons all purpose flour
1 can pacific evaporated milk
1 cup cream
1 teaspoon nutmeg
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoons salt
Preheat oven to 350F.
Working in batches, in a large bowl sift together the all purpose flour, salt, sugar and baking powder.
Use a pastry cutter to cut the butter in until you have a crumbled mixture.
In a small bowl stir together the egg and milk.
Make a well and pour in the milk mixture. Use a fork to mix wet into dry.
Work until you form a ball of dough. Divide into two pieces.
Dust the counter top with a little flour and press each ball to flatten into a circle.
Dust the dough with flour and use a rolling pin to form the pie crust.
Transfer each one into the pie plate and use a sharp knife to trim away any edges. Press lightly on the crust to the pie plate around the top.
Make the second batch of dough repeating the process. Bring together any remaining dough and form into a ball, flatten, wrap in plastic wrap and freeze the 4th crust for another time.
Combine all the ingredients in a large mixing bowl and mix together.
Pour equally into the pie shells.
Place into the oven and bake for 45 minutes at 350F then reduce heat to 325F and cook until the custard is set. Check to see if set by inserting a knife in the center and if it comes clean the pie is cooked through.
Remove from the oven and place onto cooling racks.
*Note: When baking pies it is always a good idea to put aluminum foil or a baking pan on the shelf under the pies as they often drip and make a mess in the oven.
Nutrition Facts for: Grandmothers Pumpkin Pie From Grandmother's Kitchen
Ingredients: All purpose flour, salt, sugar, baking powder, butter, egg, milk, canned pumpkin, brown sugar, eggs, pacific evaporated milk, cream, nutmeg, ginger, cinnamon, salt.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 277, Calories from Fat 134, Total Fat 14.9g 23%, Saturated Fat 8.9g 44%, Cholesterol 85mg 28%, Sodium 274mg 11%, Potassium 191mg 5%, Carbohydrates 31.7g 11%, Dietary Fiber 1.6g 6%, Sugars 15.2g, Protein 5.3g, Vitamin A 112%, Vitamin C 3%, Calcium 9%, Iron 9%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.