Shh, don't tell anyone but...I learned that bit from my mother-in-law.
#Workshop - November 14th @ 7:30pm EST: From Raw Pumpkin to Delicious Pie
11/14/2012
Quote:
They do come in handy sometimes!
Originally posted by
SneakersAndPearls
Shh, don't tell anyone but...I learned that bit from my mother-in-law.
11/14/2012
Step 2: Gather ingredients for filling
Again, if you have a favorite filling recipe, by all means use it. Otherwise, this is the one I use. I have adapted it from “Suzanne's Old Fashioned Pumpkin Pie Recipe” over at Simply Recipes.
For my adapted version, you'll need:
2 cups of your pumpkin puree
12 oz. can of evaporated milk
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
4 teaspoons pumpkin pie spice
Note If you like your pie less sweet, feel free to reduce the amount of sugar. I often do.
In addition to your ingredients, you will also need a stand mixer or hand beater.
Pumpkin Trivia! Canned pumpkin isn't actually the kind of pumpkin you'd recognize, and experts disagree on whether it can be called pumpkin at all. What's actually in that can is Dickinson squash, a pumpkin cousin that looks closer to a butternut squash.
Again, if you have a favorite filling recipe, by all means use it. Otherwise, this is the one I use. I have adapted it from “Suzanne's Old Fashioned Pumpkin Pie Recipe” over at Simply Recipes.
For my adapted version, you'll need:
2 cups of your pumpkin puree
12 oz. can of evaporated milk
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
4 teaspoons pumpkin pie spice
Note If you like your pie less sweet, feel free to reduce the amount of sugar. I often do.
In addition to your ingredients, you will also need a stand mixer or hand beater.
Pumpkin Trivia! Canned pumpkin isn't actually the kind of pumpkin you'd recognize, and experts disagree on whether it can be called pumpkin at all. What's actually in that can is Dickinson squash, a pumpkin cousin that looks closer to a butternut squash.
11/14/2012
Stop now and notice what I just said in the last post about canned pumpkin. Yep.
11/14/2012
Quote:
They do, indeed!
Originally posted by
Melan!e
They do come in handy sometimes!
11/14/2012
Everybody OK so far?
11/14/2012
Quote:
What?! No way! This is my favorite piece of trivia!
Originally posted by
SneakersAndPearls
Stop now and notice what I just said in the last post about canned pumpkin. Yep.
11/14/2012
Quote:
Good as gold!
Originally posted by
SneakersAndPearls
Everybody OK so far?
11/14/2012
Quote:
I KNOW, RIGHT??? Fresh, actual pumpkin has a different and much more complex flavor.
Originally posted by
Melan!e
What?! No way! This is my favorite piece of trivia!
In addition to Dickinson squash (looking at you, Libby's!), some companies just use a blend of winter squash.
11/14/2012
Quote:
That's...sad.
Originally posted by
SneakersAndPearls
I KNOW, RIGHT??? Fresh, actual pumpkin has a different and much more complex flavor.
In addition to Dickinson squash (looking at you, Libby's!), some companies just use a blend of winter squash.
In addition to Dickinson squash (looking at you, Libby's!), some companies just use a blend of winter squash.
11/14/2012
Step 3: Mix ingredients
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar mixture, stirring after you do. Then add pumpkin puree and evaporated milk, stirring after each. Whisk until the ingredients are well incorporated.
Pumpkin Trivia! The word “pumpkin” comes from the Greek word “pepon,” meaning “large melon.”
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar mixture, stirring after you do. Then add pumpkin puree and evaporated milk, stirring after each. Whisk until the ingredients are well incorporated.
Pumpkin Trivia! The word “pumpkin” comes from the Greek word “pepon,” meaning “large melon.”
11/14/2012
Quote:
I know. It's just so sad. And wrong.
Originally posted by
Ansley
That's...sad.
11/14/2012
Quote:
Very.
Originally posted by
Ansley
That's...sad.
11/14/2012
Quote:
When it comes to baking, mixing is very important.
Originally posted by
SneakersAndPearls
Step 3: Mix ingredients
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar ... more
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar ... more
Step 3: Mix ingredients
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar mixture, stirring after you do. Then add pumpkin puree and evaporated milk, stirring after each. Whisk until the ingredients are well incorporated.
Pumpkin Trivia! The word “pumpkin” comes from the Greek word “pepon,” meaning “large melon.”
less
Set oven to 425 F.
Mix together pumpkin pie spice, white sugar, brown sugar, and salt in a large mixing bowl. If you are using a stand mixer, mix it in the stand mixer bowl. Beat the eggs and then add to the sugar mixture, stirring after you do. Then add pumpkin puree and evaporated milk, stirring after each. Whisk until the ingredients are well incorporated.
Pumpkin Trivia! The word “pumpkin” comes from the Greek word “pepon,” meaning “large melon.”
less
11/14/2012
Quote:
Haha, I just realized how many times I said "mix."
Originally posted by
Ansley
When it comes to baking, mixing is very important.
11/14/2012
Notice the very pretty gold color. Just saying.
11/14/2012
And now the result!
11/14/2012
Step 4: Bake
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
11/14/2012
Notice all the knife marks in the middle. I'm a bit stabby when I check to see if it's done.
11/14/2012
Quote:
God that looks so yummy! Thank you so much for showing us how to do this!!!
Originally posted by
SneakersAndPearls
Step 4: Bake
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie ... more
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie ... more
Step 4: Bake
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
less
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
less
11/14/2012
That's it, folks! You have a lovely, tasty, time consuming but oh-so-worth-it pie. Questions? Comments?
11/14/2012
Quote:
That looks delicious!!
Originally posted by
SneakersAndPearls
Step 4: Bake
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie ... more
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie ... more
Step 4: Bake
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
less
I like to put my pie plate on top of a larger pan, in case I spill the filling on the way to the oven. Seriously, I almost always spill it. If you are accident prone, like me, go ahead and do that.
Pour filling into pie crust. Bake at 425 for 15 minutes, then reduce the temperature to 350 and continue to bake. This second baking time, I find, varies greatly. The original recipe says to bake an additional 40-50 minutes after you turn the temperature down. My pie almost always takes an hour or more. Make sure you check it often if you aren't sure. Pie is done when a knife inserted near the center comes out clean. Note that when you pull the pie out of the oven, it may be a little puffy. It will fall as it cools.
And you have pie!
less
11/14/2012
Quote:
I even made a pretty edge on the one I took to school today. Like the kids are going to notice.
Originally posted by
Ansley
God that looks so yummy! Thank you so much for showing us how to do this!!!
11/14/2012
I must add one more thing: If you are thinking about doing this NOW is the time. Pie pumpkins are becoming scarce, so go! Go!
11/14/2012
SneakersAndPPearls, you did a fabulous job and I so appreciate you putting this together!!! I hope everyone enjoyed it and is inspired to make lots of yummy pumpkin flavored things!
11/14/2012
Quote:
Maybe I'll take a stab at it for my guest this weekend!
Originally posted by
SneakersAndPearls
I must add one more thing: If you are thinking about doing this NOW is the time. Pie pumpkins are becoming scarce, so go! Go!
11/14/2012
Hey there. Just got in from work. Just reading on the last page. It looks delicious. I'm catching up now.
11/14/2012
Quote:
Yes! You can at least use the puree part and make other pumpkin goodies.
Originally posted by
Ansley
SneakersAndPPearls, you did a fabulous job and I so appreciate you putting this together!!! I hope everyone enjoyed it and is inspired to make lots of yummy pumpkin flavored things!
11/14/2012
Quote:
You should. I would just set aside two days. One for the puree, one for the pie, so you don't spend all day in the kitchen. Unless, of course, you like that.
Originally posted by
Melan!e
Maybe I'll take a stab at it for my guest this weekend!
11/14/2012
Quote:
Hi there, Jordan. I'll be around for a few more minutes (and I'll check back tomorrow) if you have any questions.
Originally posted by
Jordan B
Hey there. Just got in from work. Just reading on the last page. It looks delicious. I'm catching up now.
11/14/2012