Tuesday, November 20, 2012

From Vine to Pumpkin Pie

This is not my first venture into making pumpkin pie...it is just the first time I am trying to document it.  I've made pumpkin pie with the stuff in a can and the stuff from a farm, but this year I am making it with stuff from my garden!   Anyway, I have cooked my orange lovelies and pureed them, and drained them (which no one ever seems to talk about when using fresh pumpkin, but it really does need to be wrung out a bit in my opinion).  Now it is time to figure out how I am going to make it into pie tomorrow.  I have been looking through recipes and picking and choosing the information that I need.  I do not use evaporated milk and I hate having egg whites left over.  You can try to tell me how much spice to use, but I know I am going to do that my sight/taste and I know I am going to use cinnamon, cardamon, ginger, mace, allspice and cloves.  I am also going to use as little sugar as I can get away with...it is just how I am.  So here is what it is going to look like.

2 cups pumpkin puree
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 tablespoon flour (its for stability but if you are not keen on flour you could always leave it out)
1/2 teaspoon salt
3 eggs
1 1/4 cup half n half
Spices to taste (options:  cinnamon, ginger, cardamon, mace, allspice, cloves, black pepper)

All of this is going to be mixed up tonight and left in the refrigerator to meld. 

Tomorrow I am going to make ginger cookies and use them as the basis for a crumb crust (1 1/2 to 2 cups crumbs, 1/4 -1/2  cup butter and probably 1/4 cup crushed pecans pressed into a 9 inch pie plate).

I'm lazy haven't mastered pie crusts.  Mostly because I keep trying to make whole wheat ones and it never tastes like I want it to.

I will also make fresh whipped cream for Thanksgiving (whipping cream, pinch of salt, dash of vanilla)

I'll let you know how it turns out. 

What is your favorite Thanksgiving dessert?

Thanks for reading,

Sarah McTernen


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