what the heck, it's seasonal.

[madbaker]

This week's Seasonal Resolution Recipe: Pumpkin Pie.

one 9" pie crust (I used the crust from this pie)

2" sugar pumpkin, halved, stemmed, seeded and otherwise cleaned
2 eggses plus 2 egg yolks
2/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 1/4 cups half and half

Place the pumpkin in a large baking dish, cavity-side down. Add 1/2 cup water and bake at 350 for an hour or so, until the gourd is soft. Cool, scoop, and mash or puree as needed.

Roll the dough and arrange in a 9" pie pan. Scrape the pumpkin into a bowl and whisk in the eggses and yolks. Whisk in the remaining ingredients in the order listed, whisking smooth after each. Pour into the crust and bake at 350 for an hour, until the crust is baked through and the filling is set.

What worked: It was a decent pumpkin pie. I'm not a huge fan of pumpkin pie - I'd rather get calories from other sorts such as pecan, apple, or anything really. But the wife likes it, and we got a large pumpkin with our last CSA box.

What didn't: The wife did the preparation from whole pumpkin to cooked, so I didn't pay attention to the size. I had enough filling for two pies. I half-assedly added more ingredients, but it was still a bit runny.

The crust didn't really work. It burned a bit (because I was baking this and a pecan pie at the same time, they were up against the oven walls and I didn't think to rotate them). More failure-y, the crust stuck determinedly to the pan. I'm not sure if I didn't grease the pan enough, or it was because I used a pyrex plate instead of one with a removable bottom, or both. It was still tasty, but utterly failed on the presentation as pieces couldn't be removed in a single wedge.

Will I make it again? There's that other pie's worth of filling in the fridge, so yeah. But beyond that - this recipe may become my standard pumpkin pie recipe, but that still may only mean once per year at most.

Comments

[cathyn.livejournal.com]

"Pumpkin" is a gourd filled with delicious seeds and meat. "Punkin'" is a nickname for a child, usually female. Turns out there is a difference. The government takes a very dim look at "Punkin' Pie".

[madbaker.livejournal.com]

According to the OED, "punkin" is a rare form meaning "a little pun".
It's still not a pie.

[loup_noir]

2" pumpkin? Mighty tiny pumpkin.

Made ours from scratch this year, using a recipe that sounds quite a bit like yours. I halved the sugar and went a bit heavier with the cinnamon, 'cause cinnamon! How did the half and half work? Obviously, it did, but I've always used condensed milk, and there's just something plain wrong about milk from a can.

[madbaker.livejournal.com]

I agree about milk from a can, which is why I wanted to try this version. The pie filling was runny, but that may have been due more to insufficient draining and doubling various ingredients (but not the eggses). I wouldn't call it a failure, but I'd have to make it again under more controlled conditions.

I also added extra cinnamon, because I almost always double cinnamon, vanilla, and chocolate chips whenever called for.

[lyahdan.livejournal.com]

I use a similar recipe as the base (ye olde Betty Crocker cookbook), and mix it in a blender. :p

I add double on all the spices, plus some cloves. I use cream instead of milk...because I'm inevitably making it for a holiday meal during which I'm aiming for rich and damn the calories. My recipe uses only one egg..so I make up for it with cream, I suppose.

The one made that way on Thanksgiving came out amazingly awesome. The blender plus cream makes the whole thing just velvety. I added extra pumpkin too, because it wasn't the right color without it.

Haven't tried the one I made today yet. Used the rest of the baked pumpkin, but didn't have cream in the house. I substituted 2/3 heavy coconut milk and 1/3 whole milk. The batter was really tasty at least. Made coconut whipped cream with the remaining coconut milk, which should be nice with it.