Saturday, October 18, 2008

PUMPKIN PIE - ROUND 2

Meet the Brown Sugar Pumpkin Pie.

The Brown Sugar Pumpkin Pie is even more delicious than the golden maple. Due to the use of cream and more egg, the pie tastes like the ultimate pumpkin pie. Choose the golden maple pie if you would like a pie with less sweetness and more pumpkin flavour. Choose the brown sugar pie if you like a well-rounded, sweet pie.


BROWN SUGAR PUMPKIN PIE, The Martha Stewart Cookbook, p. 490


Makes one 8 - inch pie

1 - 12 inch circle of of pastry, chilled

2 cups fresh pumpkin puree or 1 15 oz can pumpkin puree

3 eggs, lightly beaten

1/2 cup heavy cream

1/2 cup packed dark brown sugar

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

* I substituted nutmeg for allspice and used whipping cream for the cream. I did not have a full 2 cups of pumpkin. The pie turned out excellently!
Directions:
Line an 8 inch pie plate with the rolled-out pastry and trim it even with the edge of the pie plate.


My directions: use the left-over pastry to make a couple of leaves that will adorn the top of the pie. You can bake these in the oven on a cookie sheet while the pie is baking - just make sure to check on them so that they don't over-bake.



Combine the puree with the remaining ingredients in a mixing bowl and stir until well blended. pour into the prepared pastry and bake for 50-55 minutes, or until the crust is nicely browned and the custard is set. Let cool on a rack before serving.



Sunday, October 12, 2008

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)

Saturday, October 11, 2008

PUMPKIN PIE

PUMPKIN PIE
This week brought my first time making pumpkin pie from scratch.
I made one pie last weekend and I shall bake another tomorrow for Thanksgiving.

I will post photos and recipes for the filling & crust soon.

- Apron Andie