I covered soup earlier, I'll cover pie now but look out for even more pumpkin recipes.
With American Thanksgiving just around the corner we all start thinking of what to eat on that glorious day of food. Dinner in my house would not be complete without pumpkin pie.
I have always used this recipe from A Kitchen Witch's Cookbook. It has always been a hit and served me quite well.
Pre heat oven to 425° f
1 3/4 c Pumpkin puree (instructions later on how to process a pumpkin)
1/2 c Brown Sugar
1/4 c Sugar
1/8 c Maple Syrup (2 Tbsp = 1/8 c)
1/2 c Sour Cream ( here in Germany I use schmand or creme fraiche)
1/2 c Heavy Cream
2 Eggs
1/2 tsp Ground Ginger *
1/4 tsp Sea Salt
1/8 tsp Ground Cloves ( *or I use a total of 3/4 tsp poudre forte or Pumpkin pie spice)
Mix all the ingredients together until blended
Pour into buttered ramekins or an UNBAKED pie shell
Bake for 15 min
REDUCE the heat in the oven to 350°f and bake for 45 min more
Top with whipped cream!
How to cook a pumpkin to make your own puree instead of using the canned stuff
Preheat the oven to 375°f
Clean the outside of a pumpkin
Cut in halves
Scoop out the seeds
Place cut side down on a baking tray with a with a lip or sides (there will be 'juices')
Bake until fork tended (a fork slides easily into the flesh with no resistance)
Remove from oven and let it cool. I turn mine cut side up.
Scrape out the flesh from the peel and use a stab mixer to puree or place chunks into a blender.
Roast pumpkin freezes well!!
The seeds can be cleaned, lightly oiled and seasoned and baked in the same oven until they are golden brown.
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