Pie Crust (if you don't have one already):
2.5 c flour
3/4 c shortening
1 tsp salt (I generally skip this)
*5 tbsp cold water (if flour is heavy, it may take more water, I recently ended up using seven or eight tbsp).
Mix flour and salt. Cut shortening with two knives or food processor using plastic blade until mixture forms pea-sized lumps. Sprinkle water a tablespoon at a time over the flour; mix with a knife until lumps begin to stick together. Press the mixture into a ball. do not knead dough. Put on slightly floured board. Flatten ball and roll out. Makes 1 two-crust pie, 9 inch (I used it as a 1 - one crust pie crust and it was fine)
3- Step Pumpkin Pie (and mind you, this is the best pumpkin pie recipe I have ever had; ** to ** means I diverted from the recipe and this is what I did):
1.5 c cooked pumpkin (instructions below)
3/4 c sugar
1/4 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt (I skipped this and it was fine)
3 eggs
1.25 c milk
1 (6oz) can evaporated milk OR 3/4 c rich top milk
1 unbaked pie shell (above)
Preheat oven to 400 F
FIRST STEP: Wash pieces of fresh pumpkin (scrape out seeds and soft pumpkin around seeds) or squash and place, unreeled, in pressure cooker with rack in the bottom. Put in water even with the rack and pressure for 10-12 minutes. it is much easier to peel cooked pumpkin or hard squash after cooking. **I do not have a pressure cooker nor have ever used one, I used a large/deep pot, cut up the pumpkin into smaller pieces and cooked it like a potato: boiled it until it was soft and tender, drained it, put it in a strainer mashed it with a potato masher after peeling it (I don't think it would be wise to use a hand mixer, it takes little effort to mash it), and then measured it out. I got 4 pies out of my pumpkin.**
SECOND STEP: Place cooked pumpkin in a colander to drain and cool. Drain mashed pumpkin in a colander for several hours. Excess liquid drains out and you will be left with a thick pumpkin puree perfect for any pie or pudding recipe. The drained-out liquid and add it to soups and stews or use it as the liquid in baked goods, since it should be rich in vitamins. Peel the pieces and cut into smaller sizes to press into a measuring cup. Put the milks, measured pumpkin, sugar, salt, and spices into the blender jar and turn on to "mix" for a few minutes. Open the lid and add the unbeaten eggs; blend everything together well. **Instead of waiting several hours, when I mashed the pumpkin into the puree, it naturally drained. I had peeled off the skin of the pumpkin with a knife (it was too hot to do it by hand) and by the time I had finished that and mashed it, it was fine. This works just the same if you do not have the time/desire to wait several hours**
STEP THREE: Pour into unbaked pie shell and bake at 400 F about 50 minutes or until a knife blade inserted into the center comes out without the mixture sticking to it. The pie may seem a little soft, but it will set as it cools. This makes a deep pie with plenty of custard or larger more shallow one. Serve with toppings if desired!
Fresh pumpkin can also be cut in half and baked in the oven at 325 F for about an hour or until insides are soft. scrape out the pulp and put in the blender with the other ingredients. You could cook it in the microwave oven too.
The color of the pie is lighter than if you use a canned pumpkin - just to warn you, you didn't do it wrong, it just looks a little different. I hope you enjoy it all!!
