This has been a pretty lazy weekend. The only item of note is that myself and my wife are now volunteers with Austin Pets Alive! We have the t-shirts to prove it:) We’re looking at a couple of different areas to help out, but we’re pretty interested in fostering some cats. She would also like to do
the kitten bottle feeding thing with the kids. They will probably love that. Onward toward something new…
We’re pretty close to Thanksgiving so I decided this would be a good weekend to make pie number 51, homemade pumpkin pie. I made the pumpkin purée from scratch. It wasn’t as hard as I thought it would be and, besides some minor spillage drama, it went well. If you are so inclined, I highly recommend this one…
1 1/4 cups unbleached all-purpose flour
1/2 tsp. sugar
1/4 tsp. salt
10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/2 inch cubes
3 tbsp. cold water
In a food processor, mix the flour, sugar and salt. Add butter and blend using on/off turns. Process until coarse meal forms. Add water and blend using on/off turns. Add water by teaspoon if dough seems dry. Gather dough into a ball, flatten and chill for at least one hour.
On a lightly floured surface, roll out the dough into a 13 inch diameter circle. Transfer to a 9 inch pie dish. Trim the edges to 1/2 inch off side. Fold the extra dough under the edge and flute or crimp your edge. Chill at least an hour.
Pre-heat your oven to 350F. Line the crust with foil and place dried beans or pie weights. Bake 20 minutes. Remove the foil and beans. Bake for another 10-15 minutes or until the crust is a light brown. Set aside to cool.
While the crust cools its jets, you can make your pie filling.
1 medium size pumpkin that should yield one cup of purée
2 tbsp. corn syrup
3/4 cup white sugar
1/2 tsp. salt
1-1/2 tbsp. unbleached all-purpose flour
2 eggs, separated
1 cup evaporated milk
1/2 cup milk (1%, 2%, or whole, your choice)
1 tsp. cinnamon
2 tbsp. Captain Morgan Coconut Rum, pouring liberally (because I’m liberal, if you’re conservative, you can pour conservatively)
Preheat oven to 425 degrees.
To make the purée, Cut your pumpkin in half. Clean seeds and string at core. Fill microwave safe dish with 1/2 to 1 cup water and place your halved pumpkins in the dish, with core facing up. Cover in plastic wrap and microwave on “Vegetable” setting. Approximately 7 minutes or until very tender. Remove from microwave and, using a spoon, separate the meat from the rind. Put immediately into a large bowl and using a mixer, blend until smooth.
In a small bowl, beat egg whites until foamy.
In the mixing bowl with the purée, combine all ingredients except the egg whites.
Blend mixture for one minute. Fold in the egg whites and pour into the pie shell. Bake for 10 minutes then reduce heat to 350 degrees. Bake an extra 30 more minutes or until a toothpick inserted in the center comes out clean.
This pie is so good. Fresh pumpkin is so much better than canned. It also got a big thumbs up from the kids. A friend was here to sample the pie as well. He wants to make it for the Thanksgiving dinner we’ll be hosting here at the house. I’m more than happy to have someone else carry that torch:) I still need to make one more. One more!!! And that one will be a simpler version of something that my friend over at Summer of Pie has done. You’ll have to guess which one.
To the finish line…