Pumpkin Pie - not from a can

Okay, first of all where are all the Spam eaters? Spam lovers unite! I can't believe Spam is losing. It has a long shelf life, I think.



Here I go again - posting about something I didn't make, but I did eat it and can testify it was good! On my birthday, my dear OLDER sister, Jen (who happens to be my same age for a couple more weeks), made me a pumpkin pie. For a while now she has been making her pumpkin pies starting with a pumpkin. As stated by my friend, "She's making us look bad." That's alright as long as she shares her pies - it was so delicious. She also happens to make my favorite pie crust, so I'll put that recipe on here, too.



Cooking a Pumpkin


Cut whole pumpkin in half, scoop out seeds. Don't worry if you don't get every last bit of string. Put pumpkin halves face down on a cookie sheet, bake at 350 degrees for 45 minutes to 1 hour, or until fork-tender. Let them cool, scrape it all out and puree it with your food processor or blender. You may have to add a little bit of water when puree-ing (?) it. She happened to cook 3 small pumpkins and had to add about 3 Tbsp of water to get it to where it would puree. Use in place of regular canned pumpkin.



Pumpkin Pie

Duncan Ward Cookbook, Bert Rapier
Mix together:

3 3/4 C pumpkin (real or canned!)

2 1/4 C. sugar

1 1/2 tsp. salt
3/4 tsp. ginger
1 Tbsp. cinnamon
1 Tbsp. flour


Add and mix well:
6 eggs
1 1/2 tsp. vanilla
3 C. evaporated milk


For best results, use fresh pumpkin, and before pouring into pie shells, mix in blender.


Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 35 minutes, or until center of pies are set. Yield: 3 (9 inch) pies.


Jen's Pie Crust

2 C. flour
¼ C. sugar
¼ tsp. salt
2 sticks cold unsalted butter
¼ C. cold water

Combine flour, sugar, and salt. Cut in butter in a food processor or by hand. Add the cold water and refrigerate pie crust dough for about 10 minutes. Roll out, making sure to keep the dough cold at all times. Refrigerate the uncooked pie for 15-20 minutes before baking. Bake at 400° for 15 minutes, then reduce to 350° for 50-60 minutes more, until the crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow. Put a baking sheet underneath pie to catch any drips. Cover the edges with foil during most of baking to prevent burning.