Thursday, October 10, 2013

Baby Pumpkin Pie

This is a baby:

This is a pie:

Both are made of pumpkins!  Mmmm yummy pumpkins.

This pie turned out a little too clovey. It's important to measure things... apparently.


1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk (or not as I dropped mine in the sink)
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon (using a 1/2 tablespoon spoon isn't bright)
1/2 teaspoon ground nutmeg (using a 1/2 tablespoon spoon isn't bright)
1/2 teaspoon ground ginger (using a 1/2 tablespoon spoon isn't bright)
1/4 teaspoon ground cloves (using a 1/2 tablespoon spoon isn't bright)
1 1/2 cups milk
1/2 cup heavy whipping cream (I was out of this and used extra milk)
2 cups pumpkin puree


1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Original recipe:

How to carve up a pie pumpkin:

Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half.
Scoop out the seeds.
Put it in a microwaveable bowl
Put a couple of inches of water in the bowl, cover it, and put in the microwave.  It may take 20 minutes or more.
Scoop out the cooked pumpkin
Blend for 2-3 minutes