Pumpkin Round 2

This year I have really stepped up my cooking game. Blame it on the bigger kitchen, lack of employment, or change in marital status (single to engaged), but I am really coming into my own here. As you know I have been experimenting with pumpkin these past few weeks. I bought a couple of Pie Pumpkins from the Carrboro Farmers' Market and proceeded to roast them for puree. Experiment number one was a 6 out of 10. The pumpkin pancakes just didn't fluff up the way I wanted, but I think it was more to blame on the buttermilk and lack of eggs. Experiment two took place yesterday as I made pumpkin pie from scratch. Sorry Libby's canned pumpkin, but I don't think I will ever buy another can of you unless there are just no pumpkins or squash to be found.

For my first pie I used a frozen crust and although it was good, I felt like I cheated. Here I was making my pie filling from scratch all the way down to the pumpkin puree and then to pour it into a store bought frozen pie crust...FAIL. So, since the recipe I used made enough filling for two 9" pies I whipped up a homemade pie crust. It was my first time making my own crust so guess where I went for instructions? Yep, YouTube again. I wish I invented YouTube, it's the best resource next to Google. So anyway, who knew it was so easy?! Darn, just after I typed that I came up with at least six relatives' names that probably all answered that question, "I did! Duh!". Oh well, I didn't know.

The winner in the pie contest, as judged by Cameron, was the homemade crust version, but the other went very quickly at a girls wine night gathering. I had some trouble rolling out my dough and used too much filling in my first pie so I couldn't make the pie pretty, but here's a picture of the "made from scratch" version (thanks Becca for lending me your lovely pie plate):

I am loving fresh pumpkin and highly recommend replacing that processed, preservative-filled, canned stuff with the real thing. It's much more flavorful and a heck of a lot healthier. Next up, pumpkin soup.

Here's the pumpkin pie recipe:

• 2 cups of pumpkin pulp purée from a pie pumpkin (or sugar/cinderella pumpkin)* 
• 1 12 oz. can of evaporated milk (or use 1 1/2 cups of heavy cream or half and half)
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest

* To make pumpkin purée from a pie pumpkin: start with a small-medium pie pumpkin, break off stem and cut in half, stem to bottom. Scrape out the insides, discard. Place halves skin side up in baking pan with 1/4 cup of water and bake at 350°F for 45 minutes to 1 hour and 15 minutes depending on size of pumpkin. Pumpkin is done when a fork goes through skin easily. Let cool for fifteen minute and scoop out pulp while still warm. Place in blender or food processor to make extra smooth. Consistency should look like canned pumpkin. If it appears watery, drain through a cheesecloth. Freeze extra to use year-round.

Instructions: 

1. Preheat oven to 425°F.

2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3. Pour into two 9" pie shells and bake (one at a time) at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4. Cool for two hours before serving.