PUMPKIN PIE

Pumpkin Pie - Golden Maple Pumpkin Pie with Perfect Pie Crust
From The Martha Stewart Cookbook

(I have borrowed most of her instructions verbatim, with a few of my suggestions incorporated)
Yield - two pie crusts (two shells for pumpkin pie)

Perfect Pie Crust
2 C all-purpose flour (I like to use unbleached)
1/2 tsp salt
3/4 C unsalted butter
3 tbsp of margarine
1/4 C ice water

In a large bowl sift the flour & salt. Cut the butter and margarine into bits and add to the flour. Use a pastry cutter or two knives (I used a metal whisk) and work the flour until mixture resembles course meal (like pea-size bits). Add the ice water little by little, pressing pastry together into a ball. Wrap & chill for at least an hour.

*My Tips:

You can also freeze this dough
When you roll out the dough, make sure the dough warms up quite a bit so it is nice and soft to roll out.




PUMPKIN PUREE from scratch:
0ne medium sugar pumpkin
Set oven to 400 F
Wash pumpkin
Cut pumpkin into 4 pieces and scoop out the seeds (you can roast the seeds)
Set pumpkin pieces onto a baking sheet
Bake until the pumpkin is very soft (~ 60 mins)
Scoop out the flesh of the pumpkin while still warm
Place into a blender with some water and milk
(if you have a food processor, you can puree the pumpkin without milk & water)
Puree the pumpkin and liquid until resembles baby food. You can store the pumpkin puree in the fridge for a few days or freeze it for longer storage. One medium pumpkin makes enough puree for two medium pies.


Golden Maple Pumpkin Pie Filling - Martha Stewart Recipe
1 1/2 C pumpkin puree (fresh or canned)
1/2 C Maple Syrup
1 1/2 Cups milk (reduce the milk if you used some to puree your pumpkin in a blender)
2 eggs lightly beaten
2 tbsp of all-purpose flour (I forgot this ingredient and had to bake my pie for 10 mins longer)
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 unbaked pie shell, well chilled (once you roll out your dough, place it in the pie plate and put it in the freezer to chill it)

Preheat oven to 425 F and bake for 40 minutes (bake longer if desired, I had to bake for 5o minutes)