Directions for Making Pumpkin Pie

Ingredients and Equipment

 

  • a pie pumpkin (see step 1)
  • A sharp, large serrated knife
  • an ice cream scoop
  • a large microwave able bowl or large pot
  • Pie crust
  • See below for the spices and other ingredients

Directions for Making Pumpkin Pie

Recipe and Directions

 

Step 1 - Get your pumpkin

You can use either a fresh pumpkin or canned pumpkin.  Fresh, obviously tastes much better! "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.  grocery stores usually carry them in late September through December in the U.S.   Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin.  They're only about 8 inches in diameter.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

 The rest of the recipe below assumes you have already cooked your pumpkin or are using canned pumpkin (which is already cooked)

Here is what cooked fresh pumpkin looks like!  You'll need 3 cups of pumpkin puree.

Step 2 - Make the pie crust

Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make!

It is also time to start preheating the oven.  Turn it on and set it to 400 F (200 C, for those in Europe) . 

Step 3 - Mix the pie contents

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

  • 1 cup sugar
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Mix well using a hand blender or mixer.

Step 4 - Pour into the pie crust

I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Step 5 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Here is the finished pie, right out of the oven:

I use a blunt table knife to test the pie.  The knife below has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.

Step 6 - Cool the pie

And enjoy!

Pumpkin Patch Recipes for Your Family to Enjoy

Pumpkin Pie Dip

 A great dip to be make when you have extra pie crust
dough. With the extra dough, make cutouts using leaf
or pumpkin shaped cookie cutters. Sprinkle with
cinnamon and sugar and bake at 475o until firm
(5 to 7 minutes.) Allow to cool.
For Dip:
2 cups powdered sugar
1, 8 oz. pkg. cream cheese
16 oz. pumpkin puree
1 t. cinnamon
1/2 t. ginger (optional)
Combine powdered sugar and cream cheese. Add
pumpkin puree, cinnamon and ginger.
Refrigerate  

Pumpkin Raisin Quick Bread

 

Bake at 350o
1, 1/2 C. all-purpose flour
1 t. baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 t. salt
1 cup granulated sugar
1/2 cup butter (1 stick) melted and cooled
1 cup pumpkin puree
2 large eggs
2 T. grated orange peel
1 t. vanilla extract
1/2 cup dark raisins
Grease a 9 x 5 inch loaf pan.

Mix together flour, baking soda, ginger, nutmeg and
salt.
Beat together, sugar, butter, pumpkin puree, eggs,
orange peel and vanilla at medium speed until light
and creamy. At low speed, beat in flour mixture until
lumpy batter forms. (Do not over mix.) Stir in raisins.
Spoon batter into prepared pan; smooth top.
Bake bread until top is golden (about 1 hour) and a
toothpick inserted in the center comes out clean.
Transfer pan to a wire rack to cool for 5 minutes.
Turn bread out onto rack to cool completely.
To make muffins: Grease 12 standard size
muffin-pan cups or line with paper liners. Spoon
batter into prepared pan, filling cups two-thirds full.
Bake until golden brown, about 20 minutes. 

Curried Pumpkin and Apple Soup

 

1, 7 to 8 lb. pumpkin
42 oz. chicken broth
2 baking apples; peeled, cored and chopped
1 carrot, chopped
2 t. grated ginger root
1 t. curry powder
1/2 t. ground cumin
6 slices bacon
1/4 cup chopped onion
2 T. sugar
1 cup croutons

With a large, sharp knife, slice off the top fourth
of the pumpkin and set aside. Scoop out seeds and
stringy pulp. Replace top of pumpkin. Place
pumpkin on a 15 x 10 x 1 inch baking pan. Bake in a
375o oven for 50 to 60 minutes or till pumpkin flesh
can be scooped easily. Pumpkin will not be tender at
this point. Cool slightly for easier handling. Scoop
out and reserve pumpkin flesh, leaving about a 3/4
inch thickness of flesh on pumpkin walls. Cut flesh
into chunks (should have about 4 cups.) Do not
remove any flesh from bottom of shell. Discard
pumpkin top.
In a large pot combine the 4 cups pumpkin flesh,
broth, apple, carrot, ginger root, curry powder and
cumin. Bring to boiling; reduce heat. Cover, simmer
for 10-12 minutes or till vegetables are tender. Cool
slightly. Blend or process mixture, a third at a time,
in a blender of food processor till smooth.
Place pumpkin shell in a 3 quart casserole.
(If pumpkin is to be removed from the casserole
before serving, line the casserole with a double
thickness of heavy foil to help lift pumpkin later.)
Pour soup into shell. Bake, uncovered, in a 375o oven
for 20 minutes.
Meanwhile, in a skillet cook bacon, reserving
1 Tablespoon drippings in skillet. Cook onion and
sugar in drippings till onion is tender. Finely crumble
bacon and croutons into skillet. Sprinkle bacon
mixture on top of soup in pumpkin just before
serving. Ladle soup into bowls to serve.
Makes 8-10 side-dish servings (about 8 cups.) 

Pumpkin Patch Pie

 

Prepare or use pre-made dough for a 10 inch
single pie crust.
Heat oven to 475o. Prick bottom of pie shell
thoroughly with fork. Bake 8-10 minutes or until
light brown; cool.
For Filling:
8 oz. miniature marshmallows (about 4, 1/2 cups)
3/4 cup milk
1 cup pumpkin puree
1/2 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground cloves
1 cup heavy whipping cream

Heat marshmallows and milk in 3 qt. saucepan over
low heat, stirring constantly, just until marshmallows
are melted. Refrigerate about 20 minutes or until
mixture mounds slightly when dropped from a spoon.
If mixture becomes too thick, place saucepan in bowl
of warm water; stir mixture until proper consistency.
Mix Pumpkin and spices; fold into marshmallow and
milk.
Beat whipping cream in chilled, medium bowl until
stiff. Fold pumpkin mixture into whipped cream.
Spread into crust. Refrigerate about 4 hours or until
set. Garnish with whipped cream and nutmeg if
desired. Serves 8

Autumn Recipes

 

I know it's trendy to try to put pumpkin in almost anything and everything; but I've skipped the mediocre recipes - these are only the best of the best.

 These days, roasted pumpkins seeds are all the rage.  Tasty, full of anti-oxidants, high in fiber and protein, gourmet shops and health food stores stock them.  Here's an EASY recipe to make them yourself!

Directions for Making Roasted Pumpkin Seeds

Ingredients and Equipment

 

  • A Pumpkin
  • a sharp, serrated large knife
  • Cookie sheet
  • vegetable oil
  • salt pepper, general herbs

 

Recipe and Directions

Step 1 - Clean the seeds

When you are carving your pumpkin, separate the seeds from the pumpkin flesh and strings. Wash them well (usually putting then in a big bowl of water and rubbing them between your hands is a fast way to clean them) and let them drain in a strainer for about 30 minutes, then spread them out on a baking pan. Now just use a hair dryer to dry them quickly! It is also time to start preheating the oven.  Turn it on and set it to 275 F (135 C, for those in Europe)

Step 2 - Spread the seeds on a cookie sheet and season them

Spread the seeds evenly over a cookie sheet and lightly baste the seeds with melted butter, margarine, or vegetable oil.  There are many variations.  Here are the most popular, in order or popularity:

  1. Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
  2. Lemony:  4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
  3. Halloweeny:  4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt,  and 1/2 teaspoon ground allspice.
  4. Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
  5. Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter

Step 3 - Roast the seeds

Heat them in a 275-degree oven for 10 to 20 minutes until golden brown. DO KEEP AN EYE ON THEM, checking every few minutes and stir about every 5 minutes. Some ovens run hot and it can be as little as 10 minutes or as long as 30 minutes to roast them. Sprinkle with salt and serve hot or cold.

For milder flavor, simmer the cleaned seeds for about an hour in salted water and fry in deep oil. Or mix a tablespoon of oil or margarine to each cup of nuts and roast them at 250 degrees for 10 - 15 minutes until they're golden. Sprinkle them with salt.

How to Make Homemade Pumpkin Cookies

Pumpkin cookies are a great change from chocolate chips and other cookies, as they are much more nut

 

Ingredients and Equipment

Cookie Dough Ingredients

  • 1 cup of fresh cooked pumpkin 
    OR one half of a small can of commercial canned pumpkin (about 4 or 5 ounces total)
  • 2 cups all-purpose flour (not self-rising flour)
  • 3/4 cup butter
  • 1 1/2 cups firmly packed light brown sugar
  • 2 eggs or egg beaters
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped pecans, walnuts or hazelnuts (optional)

Icing ingredients

  • 6 tablespoons butter or margarine
  • 2 cups confectioners' (powdered) sugar, unsifted
  • 1/2 teaspoon vanilla extract
  • 1/8 cup milk (just enough to make the mixture spread able)
    chopped pecans or other nuts

  1. Preheat oven to 375 F  (190 C).
  2. Lightly grease two cookies sheets (whatever size you have) with vegetable shortening (like Crisco.  If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco. )

    Prepare the icing:
  3. Carefully, lightly brown the butter in a saucepan over medium-low heat. Be careful not to burn it. If you have trouble getting it to brown, down worry about it, it is mostly to add the color!
     
  4. Remove the browned butter from heat. 
  5. Blend in the confectioners' sugar and the vanilla extract. It will start off think and lumpy, until you add the milk in the next step.

    Mix in just enough milk to make the mixture smooth and spread able.  It probably will only take a small amount, like 1/8 to 1/4 cup.
     
  6. Set aside 
  7. Prepare the Cookie dough

    In a large mixing bowl, mix the butter and brown sugar together until light and smooth.

     Mix in the eggs, pumpkin and vanilla extract.
     
  8. In a separate bowl, stir together the flour, baking soda, baking powder and spices (cinnamon, allspice, ginger and nutmeg).
     
  9. Combine the two bowls (just pour the smaller bowl into the larger) and
     
  10. Stir until blended.
     
  11. Stir in the chopped nuts (optional).
  12. Use a ordinary spoon (table, soup) or small ice cream scoop to drop the cookie dough onto the greased cookie sheet (you can also use the silicon cookie sheet cloths on a regular cookies sheet, the cookies will come off more easily).
  13. Bake pumpkin cookies in the oven for 10 to 15 minutes, or until lightly browned.
     
  14. Cool the cookies on racks and while they are still warm (but not hot)
     
  15. Spread the butter icing on them!

They're great warm, or later when cool!