Sunday, October 25, 2015

Pumpkin Pie from Scratch

In my quest to make everything I cook from scratch, I have to admit this was tiring and took a lot longer than I expected but it was worth it.  I love spending time in the kitchen especially when I can do two things I love at the same time- cooking and watching college football.

The following are links to all the recipes I used although I may have tweaked them to my liking here and there:

2 1/2 cups King Arthur Unbleached Flour + 1/4 cup
1 tsp. salt
2 tbsps. buttermilk powder (optional) [I didn't have it]
1 cup unsalted butter
1/4-1/2 cup ice water
1 sheet of foil
1 cup dry beans or pie weights

Preheat oven to 350F degrees.

Combine the flour and salt in a food processor.  Add the cold butter and mix in the food processor for about 5 seconds.  Slowly add the water a few drops at a time until dough turns into pea size bits.  Turn into floured board, gather into a ball and then flatten into a disk.  Place pastry disk into a zip lock baggie and cool in refrigerator for at least 2 hours or in freezer for 20-30 minutes if you're in a hurry.

Remove pastry disk from refrigerator and place on floured board.  With a rolling pin, press down on dough and roll away from you from one end to the other.  Shift pastry disk to the left or right but never roll back and forth.  Repeat until dough is at least two inches larger than pie plate.

Gently roll dough over rolling pin

Gently unroll the pie crust onto pie pan, making sure it's as centered as you can get it.

Gently press down on inside edges.  Trim off excess leaving about an inch overlap.

Tuck excess dough under to make a thick edge.

Crimp the edges however way you want.  All I did was from the inside, I used my right thumb to press down on the edge while using my left thumb and left forefinger to pinch the dough down simultaneously.  You can also use a spoon or fork to press down on the edges.

This next step was totally foreign to me as I've never done it before
Cover the pie crust with foil, gently push down on all sides.  Place the beans or pie weights (I seriously need to get me some) on top of the foil.  Bake the pie crust for 20 minutes.  If the pie crust semi shrivels up after it's removed from the oven, let it cool and stretch back into place.  I don't know if this was supposed to happen but it was easily rectified.  Cool pie crust and set aside.

2 small pumpkins
Olive oil

Preheat oven to 350F degree
I bought these two small pumpkins at our local Meijer store.  They were even labeled for "pumpkin pie".

Cut off the top (this particular pumpkin was very difficult to cut - something tells me it wasn't as fresh ass the other one).  Scoop out the insides and reserve in a bowl, set aside.

Cut the pumpkins into quarters, place on rimmed cookie sheet.  Drizzle the top and bottoms with olive oil.  Roast in oven for 45 minutes or until tender.

After the pumpkin has cooled, scoop the pumpkin flesh out into a food processor, 3 quarters at a time.

Pulse for 30 seconds or until the pumpkin turns into puree

This step is optional but because my puree was a little too watery, I used a cheesecloth to strain it.  I believe I picked up this tip from Martha Stewart.

Pour pumpkin puree in a bowl, set aside.

2 large eggs
3/4 cup packed light brown sugar
1/2 tsp. vanilla extract
1/2 tsp. salt
2 tsps. pumpkin spice
1 3/4 cups pumpkin puree
1 cup half & half

In a large mixing bowl, whisk eggs

add the light brown sugar

add the vanilla extract

add the salt

add the pumpkin spice

add the pumpkin puree

combine well

add the half & half until thoroughly combined

Pour pumpkin filling into prepared pie crust

Place a pie crust shield on the pie, bake for 1 hour or until a toothpick poked in the middle comes out clean.  My oven is not the best, so I ended up baking this pie for 2 1/2 hours!!!  I'm so ready for a new oven.  Anyway, remove from oven and let cool unless you're like my hubby who can't wait and has to have a piece as soon as his tongue can handle it. 

1 cup heavy cream
2 tbsps. maple syrup
1 tsp. granulated sugar (I only had raw sugar and it worked)

While the pie is baking, start on the whipped cream.  Start by adding the heavy cream to a mixing bowl.

add the maple syrup

add the sugar

whip all the ingredients

whip until soft peaks can be formed.  I may have over whipped a little bit.  I didn't get soft peaks but the whipped cream still came out delicious yet very stiff.  Store in a bowl and refrigerate until ready for use.

Fresh pumpkin seeds
1/4 cup olive oil
Kosher salt

Preheat oven to 350F degrees.

Once I rinsed the pumpkin seeds in a strainer I put them in a medium bowl.  While I rinsed them I removed as much of the pulp as I was able.  I patted them dry, then I added the olive oil and salt.  Mixed  until they were thoroughly combined with the oil and salt.

Spread the seeds out evenly on a rimmed cookie sheet, sprinkle a little more with some salt if you'd like.  Roast in hot oven for 45 minutes or until browned.

Remove from oven and cool then enjoy.

and here is the whole Motley crew.  Pie crust, Homemade Pumpkin Puree/Filling, Homemade Whipped Cream and Roasted  Pumpkin Seeds.

This was the first piece cut and dummy me didn't think that the whipped was going to melt but I took the picture anyway.  Doesn't look bad at all and it didn't taste bad either.  Although it tasted better the following day when it had time to cool down in the refrigerator.

I spent all day in the kitchen.  Soon after a late breakfast I started on the pie.  I'm certain next time around it won't take me as long but even though I didn't mind and if I can help it, this is the way I will continue to make my pumpkin pie from now on.

Have you ever made homemade pumpkin pie from scratch?  Any tips you can give me, please feel free to do so.  Thanks for stopping by!

Until next time,