Happy Thanksgiving!!!! What a wonderful meal I had with
family last night, way too much food with lots of laughs. My parents went away
for the weekend, which meant puppy sitting for me J. He was a great dog to
take care of, and is good company at night. Oh and for babysitting they picked
me up some cute Halloween baking items, which I can’t wait to use for the
cupcakes I’ll be making.
So my parents left early Saturday morning to head across the boarder for some much need R&R. Puppy and I went to bed for a bit longer, and then the baking bug bit me. I was up and making pumpkin pie before you could blink. It was my first time trying it, but it actually tastes really good. The one thing I always liked about my mother recipe is it’s not sweet, it tastes of pumpkin and the spices. I find a lot of store bought pies are far too sweet to buy anymore.
Anyone who wants to try fresh pumpkin, it’s very simple. It is exactly like roasting squash. Make sure it’s a smaller baking/pie pumpkin, the large jack-o-lantern ones don’t have the strong flavours.
You can also cut off the skin and boil small pumpkin pieces until tender, or do the same as above and microwave the pumpkin pieces until tender. However you prefer.
Never Fail Pie Crust
Makes: 5 one shell 9” pie crusts
5 cups of flour
1 tbsp brown sugar
1 tsp salt
½ tsp baking powder
2 cups of lard/butter/margarine
¾ cups cold water
1 egg
2 tsp vinegar
Mix together flour, brown sugar, salt, and baking powder in medium to large mixing bowl. Stir well until blended.
Cut in ½ the lard and mix until mixture resembles course meal, then add remaining lard and mix until mixture is the size of peas.
Combine water, vinegar, and egg in a small bowl. Beat slightly. Add liquid ingredients all at once to the flour mixture, blend until dough comes together.
Divide into 5 equal balls of dough, can be wrapped well and put into freezer.
If using right away, let dough sit in fridge for about 45 minutes.
Tips:
If you want a nice thin crust for your pie (which I prefer for pumpkin pie) divide the dough into 5, as in the recipe. If you like a thicker crust, don't divide into more than 4. I cut out little circles and overlapped them on the rim, I wet the dough on the rim before putting the circles on. This just gives a nice finishing touch to the pie.
Pumpkin Pie Filling
Oven: 425F & 350F Makes: 2 Pies (8 pieces each)
4 eggs
800 ml of Pure Pumpkin (or 1 large can of pumpkin)
2 cups of brown sugar
2 tsp of ground cinnamon
1 tsp of ground nutmeg
½ tsp of ground ginger
½ tsp of salt
1½ cups of evaporated milk
2 unbaked pie shells
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk.
Pour filling into pie shells. Bake at 425F for 15 minutes. Reduce heat to 350F and continue baking for 30 to 35 minutes or longer, or until the centre on the pie is set. Cool.
I love Thanksgiving, the amazing turkey dinner and pumpkin pie always makes my day. I have one more pumpkin recipe for next week and then it will be on to Halloween treats :). We have some new people starting at work tomorrow, so I will be able to bring my next recipe in as a welcome to everyone, I hope it turns out well since it will be a brand new recipe for my book.
Well I hope everyone enjoyed their Thanksgiving weekend and got super full on turkey and pie. I'll see you in a week.
Happy Baking!
Sey
So my parents left early Saturday morning to head across the boarder for some much need R&R. Puppy and I went to bed for a bit longer, and then the baking bug bit me. I was up and making pumpkin pie before you could blink. It was my first time trying it, but it actually tastes really good. The one thing I always liked about my mother recipe is it’s not sweet, it tastes of pumpkin and the spices. I find a lot of store bought pies are far too sweet to buy anymore.
Anyone who wants to try fresh pumpkin, it’s very simple. It is exactly like roasting squash. Make sure it’s a smaller baking/pie pumpkin, the large jack-o-lantern ones don’t have the strong flavours.
- Set over to 375F
- Wash the outside of your pumpkin.
- Cut the stem and woody bottom part off your pumpkin, and cut it in half from top to bottom, or smaller pieces to cook faster
- Scoop out all the insides and seeds
- Place skin side up in a deep dish
- Add a ¼ inch of water to the baking dish
- Cover with foil
- Bake for 1 hour to 1½ hours till pumpkin is tender.
- Let pieces cool
- Scoop out all the insides and throw away the skin.
- Puree the pumpkin (or mash) until smooth
- I like to strain mine using cheese cloth and a strainer to remove some of the liquid
- Use right away or store in your fridge for a few days
You can also cut off the skin and boil small pumpkin pieces until tender, or do the same as above and microwave the pumpkin pieces until tender. However you prefer.
Never Fail Pie Crust
Makes: 5 one shell 9” pie crusts
5 cups of flour
1 tbsp brown sugar
1 tsp salt
½ tsp baking powder
2 cups of lard/butter/margarine
¾ cups cold water
1 egg
2 tsp vinegar
Mix together flour, brown sugar, salt, and baking powder in medium to large mixing bowl. Stir well until blended.
Cut in ½ the lard and mix until mixture resembles course meal, then add remaining lard and mix until mixture is the size of peas.
Combine water, vinegar, and egg in a small bowl. Beat slightly. Add liquid ingredients all at once to the flour mixture, blend until dough comes together.
Divide into 5 equal balls of dough, can be wrapped well and put into freezer.
If using right away, let dough sit in fridge for about 45 minutes.
Tips:
If you want a nice thin crust for your pie (which I prefer for pumpkin pie) divide the dough into 5, as in the recipe. If you like a thicker crust, don't divide into more than 4. I cut out little circles and overlapped them on the rim, I wet the dough on the rim before putting the circles on. This just gives a nice finishing touch to the pie.
Pumpkin Pie Filling
Oven: 425F & 350F Makes: 2 Pies (8 pieces each)
4 eggs
800 ml of Pure Pumpkin (or 1 large can of pumpkin)
2 cups of brown sugar
2 tsp of ground cinnamon
1 tsp of ground nutmeg
½ tsp of ground ginger
½ tsp of salt
1½ cups of evaporated milk
2 unbaked pie shells
Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk.
Pour filling into pie shells. Bake at 425F for 15 minutes. Reduce heat to 350F and continue baking for 30 to 35 minutes or longer, or until the centre on the pie is set. Cool.
Tips:
The filling barely rises, so fill your pie shell to as full as you want. To keep the edges from getting too crispy or burnt, I wrap them in foil and remove it when there is about 15 minutes left of baking.
I love Thanksgiving, the amazing turkey dinner and pumpkin pie always makes my day. I have one more pumpkin recipe for next week and then it will be on to Halloween treats :). We have some new people starting at work tomorrow, so I will be able to bring my next recipe in as a welcome to everyone, I hope it turns out well since it will be a brand new recipe for my book.
Well I hope everyone enjoyed their Thanksgiving weekend and got super full on turkey and pie. I'll see you in a week.
Happy Baking!
Sey
No comments:
Post a Comment