Sunday, November 11, 2012
Pumpkin Pie made by an Italian -
Here it is! My first attempt to Pumpkin Pie! Not to shabby for an Italian, uh?
My american fiancee' says it's good, some corrections to be made in the future, but good starting point!
I made it 100% from scratch, I used a fresh pumpkin, not the canned one, I made my own pie crust.
I got the recipe from http://www.pickyourown.org and made some corrections
FOR THE PIE CRUST
1.5 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/6 cup cold margarin, or vegetable shortening, or vegetable oil, or coconut oil.
1/3 cup cold butter
some cold water to help holding all of the above together.
Very simple: mix all of the above with your hands or a food processor into a smooth pie dough ball. Let it rest in the fridge for 30 minutes before putting it in the oven.
FOR THE PIE FILLING
1large pumpkin or large butternut squash. To prepare it for the use slice it in half, get rid of the seeds inside it LEAVE THE SHELL ON and throw it in the oven for 30 minutes till cooked and mushy. Once done remove the shell (now it comes off almost by itself) and work it in the food processor until you have a smooth orange cream.
You'll need 3 cups of this wonderful orange cream
3/4 cup sugar
1.5 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp vanilla extract (I didn't have it, didn't use it)
1/2 tsp salt
4 large eggs (or 3 extra large ones)
12 oz of evaporated milk. I didn't find this so instead I used 1 cup of dried non fat milk and added 1 cup of water to it. Mix it well and you'll get the same results as with evaporated milk. If that's not 12 oz add a little more then 1 cup.
STEP BY STEP
1. Flatten the pie dough with a rolling pin and put it in a 10 inch pie pan. It's better to have a glass pie pan but if you're using an aluminum one like I did just be careful about step number 3.
Adjust the dough in the pan and make cute little ripple on the edges.
2. Mix all the ingredients for the pie filling and whisk till there are no lumps.
It's going to be very liquid, it's ok, it will solidify in the oven.
3. Pour the mix in the pie crust. If you're using an aluminum pie pan put the pan on the oven rack first, then pour the mix. I didn't do this and my filling SPILLED everywhere when I tried to move the flimsy pie pan filled with liquid to the oven, and made a mess, of course, I'm not surprised.
4. Bake for the first 15min at 425 F and for the remaining 45 at 350 F. If the crust gets to dark you can cover it with aluminum foil or a crust shield (I cut mine out from a piece of aluminum foil), you can buy a professional one, clic on the image at the end of the page to buy one.
5. Let the pie cool down for at least 1h before cutting into it. It's supposed to be served at room temperature or cold, with a little scoop of whipped cream on top!
P.S: Like every dish in the american tradition this is as heavy as a brick: don't eat too much or it WILL make you sick (I speak from personal experience...)!!!