We can hardly stand (in the best way possible!!) all of the fresh, organic veggies that are coming from our very own gardens. And, since many of your gardens have been bitten by Jack Frost already, you're starting to think about what to do with those beautiful pumpkins you've grown! For this reason, and in the spirit of upcoming Canadian Thanksgiving, we've decided that this week's "how to" will be a superb recipe for Pumpkin Pie that's made from scratch -- not that stuff that's been in a can since who knows when that you can get from the store, but from the pumpkin that you've lovingly raised without chemicals in your very own backyard. Here goes:
2 c. pumpkin pulp puree (*see below for instructions)
1.5 c. heavy cream or 1-12oz. can of evaporated milk
1/2 c. packed dark brown sugar
1/3 c. white sugar
1/2 tsp. salt
2 eggs plus the yolk of a third egg
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. lemon zest
1 good crust
* To make pumpkin puree from a pumpkin, start with a small-medium pumpkin, cut out the stem, and scrape out the insides and discard (saving the seeds, OF COURSE!!). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with foil or parchment paper. Bake at 350 degrees Fahrenheit until fork-tender, about an hour to an hour and a half. Remove from oven, let cool, and scoop out the pulp. If you want the pulp to be extra smooth, blend it with whichever method you choose.
1. Preheat oven to 425 degrees Fahrenheit.
2. Mix sugars, salt, spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin pie puree. Stir in cream. Whisk all together until well incorporated.
3. Pour into pie shell and bake at 425 degrees Fahrenheit for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees Fahrenheit. Bake 40-50 minutes, or until a toothpick inserted near the centre comes out clean.
4. Cool on a wire rack for 2 hours. The pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.
YUM. Now, off to do some baking!! And to our Canadian friends, HAPPY THANKSGIVING!