I know it’s a little late for another pumpkin recipe in the blogosphere, but after Thanksgiving I got a few requests for pie recipes and even if it’s not a traditional Christmas recipe I’m pretty sure that Brenda Lee was passing around some pumpkin pie when rocking round the Christmas tree.
Outside of the States it’s hard to find canned pumpkin puree and rather than having to bring a load over in your suitcase, making your own puree couldn’t be easier. In France the markets are filled with beautiful pumpkins waiting for some sugar and cream. A simple homemade pumpkin puree can be made by roasting, boiling, or steaming the pumpkin. I usually steam as it is faster and keeps more vitamins and benefits in the pumpkin. With a good knife cut off the pumpkin skin and cut the pumpkin into small chunks. Place it in the steamer for 15-20 minutes. After steaming, let the pumpkin strain a bit and drain any excess liquid (this step will help the pie set). Blend the strained pumpkin on low and voila, pumpkin puree. Make it a few days ahead and store it in the fridge to save your self some work on the big day.
Homemade Pumpkin Pie
With the pumpkin puree prepared ahead of time this really couldn’t be easier to make, and if you’re living abroad this recipe calls for basic ingredients that you can find almost anywhere!
First mix the dry ingredients. Then add the wet ingredients. Finally, stir in the pumpkin puree. Pour into the pie crust (see recipe below). Bake on high heat for 15 minutes, then put the oven on low and bake for another 40-50 minutes. To check if the pie is set stick a toothpick in, it should come out clean. Makes one 9 in. ie, or a few personal cocotte pies that are seriously adorable.
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 2 eggs + one yolk
- 1 1/2 cups liquid cream (low fat is ok!)
- 2 cups pumpkin puree
For the crust I like this No Roll Pie Crust from Allrecipes.com, again, just mix it all together and press it into the pie plate. Voila!
- 1 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1/4 cup ice water
- 1/2 teaspoon salt
So sweet, creamy, and rich, it really is the perfect taste of autumn. At home or abroad, I hope you’ll give it a try!
(title photo from Offbeat and Inspired)