POTS AND PANS CITY BLOG

Pumpkin pie is a favorite fall or winter treat. It is commonly included at the end of Thanksgiving or Christmas dinners. Pumpkins are a fall vegetable that are a symbol of harvest time. They are also featured during the autumn celebration of Halloween.

Pumpkin pie is typically made as a one-crust pie with a smooth custard-like pumpkin filling. It rarely is seen with a top crust. The filling is typically flavored with spices such as nutmeg, cinnamon, cloves and ginger. It is also traditionally served with sweetened whipped cream or ice cream.

Although not quite as traditional, ‘pumpkin’ pie can also be made with squash for a very similar taste. A close cousin to the pumpkin pie can also be made with sweet potatoes.

Pumpkins are native to North America. They were first exported to France, and then pumpkins made their way into Tudor England. In England the pumpkin was introduced as a pie filler. The Pilgrims then brought the pumpkin pie idea back to New England.

Pumpkin pie is often made with canned pumpkin purchased in tins at supermarkets or with pumpkin pie filling with the spices already included. Making your pie with fresh pumpkin however makes it taste just that little bit better.

To prepare the pumpkin for making pies, select the smaller pie pumpkins available during the autumn harvest. You can use the larger pumpkins as well, but the smaller ones have a sweeter taste. With a large sharp knife, cut the pumpkins in half and scoop out the seeds and stringy pulp with a spoon. Leaving the skin on, cut the pumpkin into squares about 2-3” square. Place them in a steamer on top of the stove and steam until fork tender. You should be able to steam about 6-7 pieces at a time.

You can also use the microwave to steam the pieces. Place the pieces in a microwaveable bowl with about 1” of water. Cover and microwave for about 5-6 minutes or until tender when pierced with a fork.

When pumpkin is tender place the steamed pieces in a large bowl. Cover with a tea towel and let sit until cool enough to handle. Cut the skins off with a knife. Please the skinned pumpkin pieces in a food processor and blend until smooth.

If you save the seeds of the pumpkin, you can make a very tasty snack from them. Separate the seeds from the stringy pulp and wash them in cool water to get off most of the slime. Place the seeds in a single layer on a cookie sheet lined with tin foil. Spray the tin foil with vegetable oil to prevent sticking. Salt the seeds liberally. Then roast the seeds in the oven at 350° F for about 10-15 minutes, turning them once with a spatula half way through, until they are slightly golden in color. Enjoy.

Here is a great easy recipe for traditional pumpkin pie.

Pumpkin Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor. Process in short bursts until ingredients are combined and has the texture of small peas. Add cold water a little at a time. Add only enough water to hold pastry together. Shape into a ball and wrap with plastic wrap. Refrigerate for about an hour. After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work. Gently lay pastry in pie plate. Preheat oven to 350° F.

FILLING:

• 2 cups steamed and puréed fresh pumpkin (or 2 cups of canned pumpkin)
• 2/3 cup packed brown sugar
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 2 eggs, beaten
• 1 cup ½ + ½ cream

In a large bowl, mix together pumpkin, sugar and spices. Blend with electric mixer until smooth. Add eggs and cream and blend for about 2 minutes with electric mixer. Turn filling into prepared pie shell. Bake at 350° F for 50-60 minutes or until a knife inserted into the centre comes out clean. Cool on rack. Serve with sweetened whipped cream.