But I modified a few recipes and came up with this which is pretty good.
1) make the pie crust found in the peach pie blog entry a few back but use brandy for the alcohol part. You need a single crust for this pie. That recipe will make enough for two pies or use half and freeze half for later. Pumpkin pie starts with the raw crust in a deep dish pie pan (I use glass). NOT cooked.
2) Prepare fresh pumpkin glop with the following steps:
- Start with a pumpkin large enough to get 3 cups of glop (or use two smaller ones). I used leftover pumpkin from halloween but I hadn't carved on it.
- Cut it open
- Remove the seeds and stringy parts with a strong spoon or ice cream scoop
- Steam large hunks in a large pan. Keep the pumpkin out of the water if possible.
- Steam for about 30-40 minutes. It may take more. You'll know when to stop. The pumpkin gets soft when you stick it with a fork.
- Scrape the insides off of the peek and put them in a bowl
- Use the immersion blender to puree the whole thing. (If you have extra, you can freeze it either before or after pureeing.)
3) Make the pie filling. Begin by preheating the oven to 425 degrees F. This makes enough for 2 deep dish pies. You can freeze the leftover portion, if there is any, for later.
- 4 large eggs
- 3 cups pumpkin glop as prepared above
- 1 5 oz can of evaporated milk
- 13 fluid oz heavy whipping cream
- 1 cup sugar
Stir the above thoroughly (beating the eggs)
- 1.5 teaspoon ground cinnamon (*see note below about spices)
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon of vanilla extract (or 1 inch vanilla bean insides after scraping out)
- 1/2 teaspoon salt
What I do with the spices is put 2 tsp whole cloves and 2 tsp whole allspice in my spice grinder and pulverize them. Then I measure 2 tsps of that mixture and use it in the pie. I would do the same with the cinnamon but it doesn't grind very will when you use sticks. I have no idea how to get dried whole ginger. (I save the rest, with a pinch of ginger and cinnamon, and sprinkle it over a slice of pie slathered with whipping cream.)
Put the empty pie pan (with crust) on the rack in the open oven door and fill to within 1/4 inch of the top. Make sure the rack is level or at least as level as it is when shoved into the oven.
Push the rack back in and close the door.
Cook for 15 minutes at 425 degrees F.
Reduce the heat to 375 degrees and cook for 45-60 minutes until done. You can tell its done when you stick a knife into the center and it comes out clean.
Remove from the oven and let the pies cool on a rack for at least 10 minutes or until cool enough to eat.
Serve topped with whipped cream (or whipped topping of some sort) and a sprinkle of the leftover spices.
