Thursday, November 25, 2010

Pumpkin Pie

Thanksgiving is here! All of my pies are made...40 of them to be exact. 5 different kinds. The most popular by far? That's right. 

makes 2 - 8" pies
2 cups pureed cooked pumpkin, butternut squash works well too! (good to puree to remove any stringyness)
1 cup brown sugar
5 eggs
1 1/2 cups evaporated milk or heavy cream
1 t cinnamon
1/2 t clove
1 t ginger
1/4 t finely ground black pepper (optional)
Whisk all ingredients together, pour into two chilled unbaked pie shells and bake in preheated 350 degree oven
For 40 minutes until center jiggles only slightly when shaken.

Here is a crust recipe, too:

For 2 - 8" pies
2 1/2 cup unbleached flour
7 ounces cold butter, cut into little pieces
1 teaspoon salt
1 Tablespoon sugar
1/2 cup ice cold water
1 egg yolk
splash lemon juice
Cut cold butter into flour, working the mixture with your hands and rubbing between your fingers in a sheeting motion. When it is well combined add sugar and salt and mix together wet ingredients... Add to flour mix and work to form a ball of dough, using more flour or water as needed to keep it from being too dry or too sticky. Wrap tightly and refridgerate for an hour or up to a week. Will freeze for one month.

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