Pumpkin Pie

I'm not particularly fond of autumn because it means that winter is soon to descend upon the region. I am however a huge fan of many of the vegetables that are in in season right now and that includes pumpkins. Though I have yet to try my friend Holler's creative pumpkin fondue, I did make a few pumpkin pies from scratch. Canned pumpkin simply does not compare to the taste of fresh pumpkin. An additional advantage to using fresh pumpkin are the seeds which you can save and later roast in the oven for a yummy treat.

Even a small pumpkin yields more pumpkin than you will need to make one or two pies, but pumpkin freezes well, so long as it is cooked. Boil or steam the pumpkin until tender and then mash. I suggest freezing it in one cup portions for future use.

As usual, I have prepared my own pie crust, but you can also purchase an unbaked single pie shell for this recipe.

Homemade Pumpkin Pie

Recipe by Lisa Turner Published on November 11, 2007 Classic spiced pumpkin pie made at home with fresh pumpkin Print this recipe Filling: 1 1/8 cups cooked pumpkin* 1 large egg 1/3 to 1/2 cup honey, to taste 1 cup milk 1/4 cup skim milk powder 1/4 teaspoon sea salt 1/8 teaspoon ground cloves 3/4 teaspoon ground cinnamon * Boil, roast or steam the pumpkin until tender and then mash. Leftover mashed pumpkin can be frozen in 1 cup batches for easy portioning later. Instructions: Preheat an oven to 375°. Mix together the pumpkin and egg in a large mixing bowl, then stir in the honey. In a separate bowl, slowly add 1/4 cup of the milk to the milk powder, salt and spices, being careful to remove all lumps. Then add the rest of the milk and blend thoroughly. Combine the milk mixture with the pumpkin and egg mixture and pour into a pie shell (see recipes below). Bake for 50 minutes or until set. Remove from oven and let cool for 15 minutes before cutting into wedges. Serve hot, warm or cold. Makes filling for 2 pies

I used two different pastry recipes for the pies that I made. The flaky pie crust made with butter was richer but lighter than the whole wheat crust and thus a better a accompaniment to the dense filling.

Flaky Butter Pie Crust

Recipe by Lisa Turner Published on November 11, 2007 Basic flaky pie crust with rich butter taste Print this recipe Ingredients: 1 cup all-purpose or pastry flour 1/4 teaspoon sea salt 1/8 teaspoon baking powder 1/2 cup cold butter, cut into 8 pieces 3 - 4 tablespoons ice water Instructions: Combine the flour, salt and baking powder in a mixing bowl. Cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. Sprinkle 3 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add more of the ice water. On a floured surface, roll the dough out into a flat circle shape with a floured rolling pin. Gently transfer the dough to the pie plate. Trim the dough to the shape of the plate and fold to make the crust edge. Crimp the edges. Cooks tip: If your dough is too dry to roll, add a few tablespoons of vodka. Too much water leads to more gluten formation, which results in a tougher crust. But more liquid makes the dough easier to roll, so adding vodka — which consists of 40 percent ethanol — makes for an easy-to-roll and tender crust because gluten does not form in ethanol. Makes 1 pie crust

Whole Wheat Olive Oil Pie Crust

Recipe by Lisa Turner Published on November 11, 2007 Basic whole wheat pie crust made with olive oil — suitable for vegans Print this recipe Ingredients: 1 cup whole wheat flour 1/2 teaspoon sea salt 1/3 cup olive oil 1/4 cup cold water Instructions: Combine the flour and salt in a mixing bowl. Slowly add the olive oil and water and stir to mix. Form into a ball and roll out as thinly as possible on floured wax paper. Gently transfer the dough to the pie plate. Trim the dough to the shape of the plate and fold to make the crust edge. Crimp the edges. Makes 1 pie crust