Friday, February 18, 2011

Easy Pumpkin Pie

Since pies are in this year, I thought I would post my pie endeavor from last fall.

I made this delicious pumpkin pie from scratch (minus the crust b/c I was tight on time) and it was mostly, incredibly easy. The hardest part was cutting the sweet pumpkin in half. I had a great time making it and especially, eating it. I shared it with people too of course, to their enjoyment.

The pictures below were inspired by the original recipe website but I have condensed the instructions:

Yields 1 10" pie or 3 small pies.

Sweet Pumpkin (makes 3 cups cooked)
1 cup sugar
1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp salt
4 large eggs
1.5 cans (12 oz ea.) of evaporated milk

Cut pumpkin in half and scoop out insides. Feel free to sift out the seeds and toast in the oven. Remove stem.
Next cut the halves into halves and place in a double pot steamer. Steam for 20-30 minutes on medium heat. Can steam in a microwave for the same amount of time, just add some water to the microwave safe bowl.

Scoop out the cooked pumpkin and puree. Add remaining ingredients to pureed pumpkin. Pour into pie crust. Bake at 425 F for the first 15 minutes and then decrease to 350 F and back another 45-60 mins. or until clean when stuck with a knife.

Tada! Feel free to use a crust protector and then make slits in the center of the pie with a knife for kicks and giggles.

Posted by: Brittany