FRESH PUMPKIN PIEYields 2 nine-inch pies.
Prepare pie dough the day before.
Harvest pumpkins when fully colored and shell is hard. Wash, pare, remove all seeds and soft stringy pulp. Cut into small chunks. Steam until soft and completely cooked. Drain in a colander. Puree 29 oz. of the pumpkin in a food processor. If the processor is large enough, add all of the dry ingredients. Blend. Add eggs and milk. Blend well. Pour into prepared shells.
THE FILLING:
4 eggs, slightly
beaten
29 oz. of prepared
pumpkin*
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground
cinnamon
1 tsp. ground
ginger
1/2 tsp. ground
cloves
1 can (12-13 fl. oz.)
evaporated milk OR 1 1/2 cups half & half
2 9-inch unbaked
homemade pie shells with high fluted edges.
egg white to coat
inside of shells (to help keep soaking up water from pumpkin mix)
Preheat oven to 425 degrees. If not combining the ingredients in a food processor, add the ingredients in order given. At this point, the mixture can be divided evenly and poured into pie shells that have been coated with the egg white. (For a better blending of spices, let mixture sit overnight in the refrigerator. Bring to room temperature before pouring filling into the pie shells.) Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted near center of pie comes out clean. Cool! Garnish, if desired, with whipped topping.
* Best Pumpkin to use: Jarrahdale - Medium size, light greenish gray in color, dense, bright orange pulp.
NEVER FAIL PIE CRUST Makes 4 pie shells - use mixer
4 cups all purpose
flour
1 tsp. baking
powder
1 tsp. salt
1 tsp. sugar
1 3/4 cups solid
vegetable shortening
1 egg
1 tsp. cider
vinegar
1/2 cup cold water
In large mixer, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl , beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about 1 minute. Form dough into 4 balls, wrap and refrigerate overnight.
Roll dough per usual - careful not to stretch. Pick shell all over to limit bubbling while baking. Bake empty shells 10 to15 minutes at 425 degrees.
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