Right before Halloween I asked snug what kind of special treat she wanted to make for Halloween night. She didn’t have to think for a second before saying pumpkin pie. Uh oh. I don’t really do pie, I don’t really eat pie, so I had no idea how this pie was going to turn out. Thankfully and randomly we do have a pie pan, it matches my well loved chicken roaster. We got it from the same etsy shop as the roaster.
It is a very good size. An almost standard 9 inch, but it is very deep.
Which is prefect for the pumpkin pie recipe we were going to be using.
First though we needed to get the pumpkins ready. For the pie I only used one medium/small pie pumpkin, but for convenience I was cooking two.
So take your pumpkin/s and chop them in half. Then scoop out the seeds. Sometimes it is easier to use your hand, but snug doesn’t often like to get dirty.
There we go! All seeded and rinsed. Our pumpkins had some odd shapes to them. Now grab a big roasting pan.
Toss them in, cut side down and fill the pan with a little water. You want the water to be a 1/2 inch up the pumpkin. You do not have to cook the pumpkin like this, you can do whatever you want. However, I find the in the water method to be the fastest and most effective.
My college roommate was a genius when it came to pumpkins. I’m sure he makes a great pumpkin pie. He taught me this water method.
Cook the pumpkins, like this, in the pan with water at 350 degrees fahrenheit for 45-60 minutes or however long it takes. You want to be able to pierce them very easily with a fork. Sometimes the tops will go in a bit. As shown.
Here are my pumpkins all cooked up. Now once you pull them out of the oven, you want to safely and carefully pick them up with a fork or whatever utensil and flip them, cut side up, onto a plate to cool.
Don’t make my mistake!! The mistake I made long ago. I pulled my pumpkins from the oven and left them to cool, in the pan. I came back 15 minutes later and all the water was gone. Where did it go, I wondered? I found out when I tried to pick up my pumpkins and they stuck to the pan, once the suction broke water came spilling out of the pumpkin half. The pumpkin was fine, in the end, but very watery. Not optimal, especially for pie. So once you get them out of the oven, flip them onto a plate like so and dump that hot water, safely, out into the sink. Think of it as sanitizing, pouring boiling pumpkin water down your sink.
Once your pumpkin is cool enough, but not cold, scoop out the insides with a spoon and toss them in a food processor, or ultra chopping machine of your preference. Fill it up and puree.
Look at how nice that looks! So you want to puree your whole pumpkin flesh, not the skin though, and then set the puree aside.
Now time for the pie.
Start with your pie crust. I have no idea how pie crust works or which recipe is best, so I got a box. This particular box mind you.
I am drastically against the pre-made pie crusts. Not because they don’t taste delicious, they do, not because they don’t look beautiful and are easy and convenient to use, they are. But because they have food colorings in them!!! WHY DO YOU NEED ARTIFICIAL COLORINGS IN PIE CRUST??! You don’t, you also do not need high fructose corn syrup or bleached flour. Now jiffy does have bleached flour in it, but due to lack of time and the fact that I didn’t get a chance to run to whole foods to see their pie crust options, we used this. It tasted fabulous and turned out great.
So we got the pie crust all ready and realized, we did not have any pie weights. So I looked online and found how to make your own. Put some parchment paper on your crust and put dried beans or rice on top. We didn’t have any good, heavy dried beans at the time. So we did a lentil/rice combination. Note* you can not eat the beans or rice after you bake them, I don’t know why, but that’s what the internets said. The internets is always rights. 😉
Not really, eat at your own risk. We didn’t eat ours.
While your pie crust bakes, mix up the pie. We didn’t have a pumpkin pie recipe, so I consulted cookbooks and Facebook. After comparing many recipes, I liked my friend Kyle’s the best. Kyle is great for homemade recipes. Thank you Kyle.
For the pis you will need; a stick of butter, 1/2 cup brown sugar, 1/2 cup sugar, a 12 oz. can of evaporated milk, 2 eggs, 1 tsp. vanilla, 1/2 tsp. nutmeg, 1 tsp. cinnamon and the pumpkin puree. Just throw all of that in the bowl and start mixing. We mixed up all the ingredients first and then added the pumpkin.
Mix, mix, mix.
For the pumpkin we broke out the egg beaten. Does anyone remember egg beaters?? They are incredibly handy. This is my mom’s, I plan on getting one for my self. The snug loved it. You are welcome to use a mixer for this recipe, it might be easier even. We do not have our hand mixer accessible, it is in storage, or a box or both, who knows at this point. My mom has a mixer, but it is a monstrosity from the 70s and very heavy to get down. We usual hand mix.
Now pour the pie mixture into the pie crust. Depending on your pie pan size you may have a little extra, we had a tiny bit.
Then toss your pie in the oven for 55-60 minutes at 350 degrees. I apologize for the spotty oven. We have oven cleaner and it is one of our goals this week.
Once the pie was baked most of the way through, after about 45 minutes, we added the top pie crust decoration.
Except I am not very good at carefully adding topping decorations. Whoops. No worries, the pie turned out wonderful, if not the prettiest pie. I had to cook it for about 20 extra minutes. But that is because our oven is very off, by 20 degrees one way or the other depending on the day. We have given up on making cakes, cupcakes and breads for now, you would too if this kept happening.
Heartbreaking really, I really wanted that lemon bread too.
Anyway! Now you have a pumpkin pie recipe.
Here is the recipe written out, remember, if you do end up making it and loving it, you can thank Kyle for having a great recipe and the snug for wanting to make the pie!
Mostly Homemade pumpkin pie, depending on your pie crust.
1 small/medium pie pumpkin
Stick of butter, softened
1/2 cup brown sugar
1/2 cup sugar
12 oz can of evaporated milk
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. cinnamon
Slice your pie pumpkin in half and scoop out the seeds. Place cut side down in a roasting pan and fill the pan with water until it reaches 1/2 inch up the pumpkin. Cook at 350 degrees for 45-60 minutes or until the pumpkin is easily pierced with a fork.Once done, pull the pumpkin from the oven, immediately transfer the pumpkin halves to a plate, with the cut side up to cool.
In the meantime, get together your preferred pie crust recipe.
Once your pumpkin is cool but not cold, scoop out the pumpkin ‘meat’ and puree in a food processor. Set aside. In a large bowl, mix together the butter, sugars, evaporated milk, eggs, vanilla, nutmeg and cinnamon. Mix well, by hand or with a mixer. Add the pumpkin puree to the mix and again, mix well.
Add the pumpkin mixture to the pie, adjusting how much is needed depending on your pan.
Bake for 55-60 minutes at 350 degrees, or until filling is firm and set. Cover with foil if necessary to keep crust from burning.
Ours tasted wonderful! We loved it!