The option to partially baking the pie crust before adding the filling is always a personal one. My next favorite are the made in France, Emile Henry ceramic fluted pie dishes.I love the USA pan bakeware 9 inch pie dish and have about 4 of them in my kitchen.My two favorite pie dishes are aluminized steel and ceramic. Do not remove all moisture or you will have very dry pumpkin puree. If you notice a pool of water forming in the container of puree, simply drain the excess water. Use an immersion blender or a food processor to puree the pulp into a smooth consistency. Remove pan from the oven, let the pumpkins cool for about 15 minutes, then scoop out the pulp. Lightly salt the flesh of the pumpkins and place the halves flesh side down on the pan.īake the pumpkins at 400 F (204 C) for about 35-40 minutes until they can easily be pierced with a fork. Line a rimmed baking pan with two layers of parchment paper. Using a big metal spoon scrape out the pumpkin seeds and stringy pulp. To cook pumpkin for pie, take two small or one medium sized sugar pumpkin and first remove the stems and cut the pumpkins into halves. It’s quite easy to make homemade pumpkin purée from scratch. It is mainly used for canned pumpkin pie filling you find in the stores.
Dickinson resembles the soft pale color and flavor of butternut squash.They weight 6-10 pounds each, have basically no strings, and a fruity delicious golden flesh. Jarrahdale are the pale blue-greenish grey pumpkins and my favorite for decorating.Ranging between 10-25 pounds with minimal strings inside and lovely sweet flesh for pie. Cinderella resemble the flatter carriage shaped pumpkin with bright colors.Baby Bear are smaller about 2 pounds that are classically shaped and soft orange.Here are a few of my favorite pumpkins to use for baking a pie. Pumpkins are basically a winter squash, so substituting between them can be tricky. When looking for the best baking pumpkins, choose those labeled labeled “sugar pumpkins” or “pie pumpkins” in the store. Whoa!! Yep, you have channeled your inner Martha Stewart. Scoop the soft baked flesh from the skins and puree. Simply slice your pumpkins in half, scrape out all the seeds, and bake them for about 45 minutes. Another key factor in the amazing taste of this pumpkin pie. Next, take those extra pumpkins you aren’t using for decoration and make fresh pumpkin puree. Do not squeeze or press the water out, which will result in very dry pumpkin puree. Simply scrape the pumpkin flesh from the baked pumpkins, puree in a food processor, then let it sit on a sieve or colander for a few seconds for excess water to drain. Drain fresh pumpkin puree before using.There is also a lot of excess water when making fresh puree. You will need to roast and puree the pumpkin flesh when using fresh pumpkin puree. Fresh pumpkin requires a few extra steps and is a great way to use any leftover pumpkin decor.All you need to do is measure and mix it in. Can pumpkin that weighs 16 ounces is roughly 2 cups of puree.Just be sure to evenly measure out 2 cups of pumpkin puree for your pie filling. Fresh Pumpkin Filling or Canned Pumpkin Fillingįor this pie recipe you can use either fresh pumpkin puree or canned pumpkin puree. Trust me you will get major baking props on Thanksgiving. Wrap that sucker in plastic wrap and stick it in the fridge until you’r ready to make pie. It will only take you about 10 minutes or less to form the pie crust dough. You can use one half for the bottom pie crust and chill the other for later. This recipe makes enough for two 9 inch pie crusts. First, you must make a pie crust from scratch using my Homemade Pie Crust Recipe. Now, there are a few important steps to achieve this fabulous Holiday Pie. If you prefer to use something else, swap the bourbon for maple syrup. The alcohol in the bourbon cooks away leaving a nice balance taste. To enhance the flavor of the pumpkin I’ve added bourbon, vanilla, and fall spices. I’ve made many pies over the years using just heavy cream and I found this to be my favorite combination. The texture of the pie is created with a mixture of heavy cream, sour cream, and mascarpone. Although the option of using can pumpkin still works, I just love the flavor of roasted squash.
This pumpkin pie recipe is made with fresh pumpkin, that has been roasted in the oven. I prefer pumpkin pie with a little booze enhanced flavor, served cold, and always with a homemade crust. I’m a bit biased but this is the Best Homemade Pumpkin Pie Recipe from scratch and the ultimate Thanksgiving dessert in my opinion.
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