Pumpkin Pie Tip 5

 

    So you have your pumpkins cooked and ready to use, your crust is waiting to be baked and your spices are fresh, the last thing is the filling!

Tip #5

Again pie filling is really about preference. I do not think there is a bad recipe but more simply someones preference. I know I prefer my simply, rich pumpkin pie. There are two tips I want to share with you about the filling.

1. Pumpkin pie filling freezes beautifully. I make double batches and freeze them individually for future use. I know on Thanksgiving morning it is lovely to pull out the filling, let it defrost, fill a pie crust (probably out of the freezer too) and bake it off. One less step on a very busy day.
2. Most fillings can be baked without a crust if it has egg in it. This is also a great way to make this dish gluten free. I suggest though you bake the filling more like a custard. Cook it in a lower temp oven 300F in a bain marie. It will create a much silkier custard. You can make these in the morning and set them in the fridge. Just pull out the custards a good 1/2 hour before you enjoy them.

I have enjoyed writing this series. If you have a any tips or recipes to share, please do!

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Simply, Rich Pumpkin Pie (dairy free, GF or not!!)

Pumpkin Pie Tip 4

 

    An important part of pumpkin pie is spices, whether it is a lightly or heavily spiced, all cinnamon, spices add character to your pie. Just like the kind of pumpkin you use, the quality of your spices are important too!

Tip #4

    1. First the most import thing about spices is freshness. Those volatile oils in spices get lost quickly when ground.      

                                                                                                                         
     2. Buy in small amounts. If you are lucky to have a store with a bulk section, make the most of it. Look for a store with a good customer base that means the turnover is fast. You do not want to buy ground spices that have been sitting around for a while. Also avoid those little bottled in the baking section. You have no idea how long it has been since they were ground. I have read it can be a good year. And heavens to Betsy do not buy those giant bottles at places like Costco, unless you can split it with a few friends or use it up in 6 months. I say ground spices last 6 months. After 6 months, I toss it. Another reason to buy a small amount. If you do not use it, you are not throwing away much money.  

    3. Ideally one should buy their spices whole and ground as needed. As I said freshly ground spices have a depth of flavor that is lost very quickly. For example nutmeg, I NEVER buy ground nutmeg. Fresh ground nutmeg has a peppery quality that is amazing in savory dishes but that quality is lost pretty fast. Nutmeg grinds easily with a microplane. Pepper is something else I only buy whole. A mini spice grinder (or coffee grinder) is a good investment and not that expensive.

Even though keeping your spices fresh may seem fussy, think of all the work you have put inot thta pie. One more small step will give you such a satifying result!

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Tip 1

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Pumpkin Pie Tip 3

 

    I hope you found cooking and pureeing your pumpkin, as I mentioned in tip #2 easy? It is a bit time consuming. Still down the line when you are cooking and need some pumpkin, you will be glad that all you need to do is pull it out of the freezer. Now before you can bake your pie you need a crust!

Tip #3

I find people have strong opinions on the subject of pie crust. It is usually based on what they had as a child. I had butter crusts, like pate brisee. I was not raised on lard crust and find their flavor and texture a bit odd. BUT that is me and we do not have to agree on this. Everyone should suit their own palate. As much as I love butter crusts, I have been into oil crusts. I love them for several reasons.

• They are super easy to make.
• I dump everything in the pie pan, mix it, and spread it out, all in the same pan I bake with. No extra dirty bowls.
• Great for anyone who is vegan.
• If you use a good, buttery tasting olive oil it will add a wonderful depth of flavor to you pie. My favorite buttery oil is Zoe.
• You can make whole wheat, gluten free, grain free or plain old white flour versions.

Even though I am making a lot of oil crusts, I try to keep some rolled out pate brisee in the freezer too. If you are in a real pinch, Trader Joes makes a really good pie crust. You will find a box of two in the freezer section!!

Image from pie 101, you can print up your own if you want, there is a link!!

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Pumpkin Pie Tip 2

  

    So now that you have purchased your beautiful cooking pumpkin, how do you cook it? Well first admire it a day or two, then …

Tip #2

How to cook a pumpkin for pumpkin pie? Well there are a lot of ways to cook it and most of them will work. I know I have tried most of them but this method is the simplest and quickest way to cook a pumpkin. Especially if you are going to cook several at one time. You might as well get them all done at once!

Pre-heat oven 350◦F. Cut your pumpkin in half. Take a large pan with sides (a jelly roll pan works great) and pour water about ½ inch deep. Set pumpkins in water, cut side down. Bake anywhere from 1 hour to 1 ½ hours. When you can pierce the flesh with a knife and feel it is soft, it is done. Pull out pan and let the pumpkins cool until you can handle them.

A food processor works best, but you can use a blender or immersion stick. Take one half of you pumpkin, holding the skin side very gently scoop out the seeds/gunk and throw away (or you can save the seeds). Then gently scoop out the flesh into the processor, making sure not to get the skin. Then puree for a minute or two, until smooth.

Pureed pumpkin freezes beautifully. I fill little sandwich baggies with 1 cup scoop. When those have frozen, then I put them all into large freezer bags. You can thaw this pumpkin for your pie. You can also throw frozen pumpkin in things like stew or chili. Very easy and most importantly, you have avoided peeling that pumpkin, a very tedious step!

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Pumpkin Pie Tip 1

 

    Oh my gosh the first homemade pumpkin pie of the season! I am enjoying it for breakfast and it is so good. Let me tell you if all you have ever used when making pumpkin pie is the canned stuff, you are missing out.  I think I will write a series of pumpkin pie tips. So tip ...

#1. Cook and puree your own pumpkin! Also use a cooking pumpkin. Those pumpkins you carve are just that, pumpkins made to make pumpkin moonshine, not pies. They are stringy, watery and do not have much flavor. So splurge on a baking pumpkin or even a winter squash, there are so many different varieties. Trust me, you will thank me. Now my favorite baking pumpkin is long pie, which looks like a giant zucchini. What is your favorite pumpkin to bake with?

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Tip 2

Tip 3

Tip 4

Tip 5