Saturday, November 26, 2016

Pumpkin pie

This is the season for pumpkin pie. Given that we grew three good-sized pumpkins and nearly a dozen large sucrine squash (like butternut), we're looking for ways to use them. I made this pie for our Thanksgiving day with part of the rouge vif d'Etampes (Etampes bright red) pumpkin. We had one of those plants in the garden this year and it produced one pumpkin.

I forgot to take a photo after taking the pie out of the pan. Oh well!

I cut the pumpkin in half, scooped out the seeds, and roasted one of the halves in the oven. Ken's planning to use part of the other half for a tajine dish this weekend with leftover lamb. The recipe I use calls for two cups of the roasted pumpkin. I don't puree it, but rather mash it a little with a fork. I like little bits of pumpkin in the pie. Then I add some sugar, spices (cinnamon, clove, nutmeg, cardamom, ginger), eggs, and cream before pouring the mixture into the blind-baked pie shell. The resulting pie is rich and tastes of pumpkin. I usually reduce the amount of sugar and spices that the recipe calls for so that the taste of the pumpkin is not totally masked. We often just eat it as-is, but it's also good with a dollop of crème fraiche or whipped cream.

7 comments:

  1. Making mine this morning, for tomorrow. I roasted two small butternuts last night. I scooped out several nicely molded tablespoons for the vegetable mix (carrots, sweet potato, and butternut -- an all orange dish, much like a tsimis (http://www.eldridgestreet.org/tsimis-recipe-and-rosh-hashanah-memories/) and, like you, have mashed the rest for the pie. Right now, it's sitting in a strainer over a bowl to get out more liquid, but there's not really much left. I'm not making my pie crust this time. Paul just went out for some food and I asked him to pick up a pack of crust. I'm really feeling lazy, this year.

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  2. may I please have a slice? (holds out plate)

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  3. Good to read the good news about Callie. Did you ever find out what was wrong with one of her legs two years ago?
    I love eating pumpkin pie as it so that I can enjoy the taste of of the spices and pumpkin. Enjoy your dessert :-)

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  4. I once made a pumpkin pie from scratch but everyone preferred the ones made from canned. Pearls for swine.
    I think yours looks lovely.

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  5. ellen, sounds good! When do we eat? :)

    anne marie, comin' up!

    judy, :)

    t.b., I think it was just a temporary thing, a sprain or something. It went away and hasn't come back.

    gosia, it was!

    michael, I hate when that happens. As a kid, I preferred Cool Whip to real whipped cream. Glad that's over.

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