As the leaves begin to change color with the beginning of fall, so do many dessert menus. One treat that serves as an example of this is pump- kin pie. Here’s a recipe from scratch:
INGREDIENTS
• a pumpkin • 1 cup sugar • 1.5 teaspoon ground
cinnamon • 1 teaspoon ground cloves • 1 teaspoon ground allspice • 1/2 teaspoon ground
ginger • 1/2 teaspoon of vanilla
extract (optional) • 1/2 teaspoon salt
• 4 large eggs • 3 cups pumpkin glop • 1.5 cans (12oz each) of
evaporated milk • pie crust
INSTRUCTIONS
1. Off to the Pumpkin Patch – A rule of thumb when choosing a pumpkin is the smaller the sweeter. Selecting the best one is no different than choosing the best apple – firm, with no bruises or soft spots. Solid orange colored pumpkins are the finest pick.
2. All Hands on Deck – Clean the pumpkin without soap in lukewarm water. Once it is clean, cut in half. For safe results, use a serrated knife.
3. Seed No More – Remove all the seeds and pumpkin excess, including the stringy mess. The best tool for this task is an ice cream scoop. If you want to create your own pumpkin patch, save the seeds.
4. Cookin’ Pumpkin – Remove the stem using any cutting tool. Next, put the pumpkin in a microwaveable bowl. Cut the pumpkin in smaller pieces if needed to fit in the bowl. Place in microwave for about 15 minutes to start. Cooking time will be approximately 20-30 minutes as the pumpkin should be soft. This can also be cooked in a pressure cooker, on a stovetop, or in the oven.
5. Dig Deep – Once it is cooked scoop up the cooked pumpkin and puree. The best tool is a hand blender but hand mixing it is sufficient. Finished product should look smooth.
6. Mix to Fix – Now that the pumpkin is ready to go, the easiest part comes next. Mix the above listed ingredients along with the pumpkin and pour into the pie crust. Pour about one quarter to one half inch from the top of the crust. To avoid any more mess place pan on the pulled out oven rack and then pour in the filling. Bake at a temperature of 425° F for the first 15 minutes then decrease to 350° F for 45 to 60 minutes, or until a knife can be inserted into the pie and pulled out clean.
7. Pumpkin Eater – Voila, you have created a pumpkin pie from scratch! The scrumptious treat can be eaten either warm or cold. Give your sweet tooth an extra kick by adding cool whip on top.
Now that you have mastered the art of making pumpkin pie, feel free to share your delicious treat with a family, friend or faculty member. If your pie did not turn out as pictured do not worry, there are plenty of pumpkin patches to with more pumpkins to make a new pie!
Written by the guidance of PickYourOwn.
