Monday, November 5, 2012

Real Pumpkin Pie

f/2.8, 1/250, ISO 3200, +0.3EV

October went by like a flash. Pumpkin carving, chocolate binging, and "Nightmare Before Christmas" seemed like a long time ago. Last week I began my rotation at a long-term care facility. So far I have been making nutrition assessments on the residents and developing nutrition care plan. Even though I love being able to finally do what I am trained for, there are some cases at the long-term care that make me sad. There was a lady who holds a baby doll as if its real. I am just hoping I don't become one of the residents in the future.

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When I took my mom pumpkin picking during her visit to Lexington, she asked how come we can't eat the Jack O' Laterns that we carved. Hmmm...why can't we? I know that pie (sugar) pumpkins are sweeter and these are the preferred ones for eating. There are numerous blogs out there discussing how to make pumpkin puree from pie pumpkins. While pie pumpkins have thicker flesh and obviously sweeter, the carving ones have less desirable texture and flavor that is hit-or-miss.

I got some un-carving pumpkins just sitting around, maybe an experiment sometime?

A couple weeks ago I was pretty excited to see pie pumpkins in my CSA box. Of all the squashes out there, I have not had pie pumpkins before. This was the first time I made pumpkin pie with Real pumpkins. Real, not canned!

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It was the best pumpkin pie I have ever had. One small step I missed was to puree the flesh. Regardless, the pie came heavenly delicious and reminded me why I love fall.

f/2.8, 1/250, ISO 3200, +0.3EV

f/2.8, 1/250, ISO 3200, +0.3EV

Real Pumpkin Pie

2 small or 1 medium pie pumpkins 
3/4 cup granulated sugar
1/3 cup brown sugar
1 can (12-oz) fat-free or low-fat evaporated milk
2 eggs
1/2 teaspoon lemon zest
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon groupd clove
1 pate brisee (pie crust)

1. Preheat oven to 350 degrees. Cut pumpkins in half, cut the stem, and scrape out the insides. Place pumpkins skin side up on a baking sheet. Bake for one hour or until tender. Remove from oven, let cool, and scope out the flesh. Place flesh in a food processor, process until smooth and pureed consistency. 
2. Combine all spices (from cinnamon to nutmeg) in a small bowl, set aside. Combine pumpkin puree, sugar, evaporated milk, eggs, lemon zest together in a mixing bowl. Add in spice. Mix until just combined.
3. Pour into pie shell. Bake pie for 15 minutes at 450 degrees. Then reduce the temperature to 350 and bake for 45 minutes or until a knife inserted in the middle comes out clean.


  1. Wow - I'm super impressed that you pureed your own pumpkin. Your pie looks fab!

  2. I don't think I've ever made pumpkin pie with real sugar pumpkins before! Well done! And it was so nice to finally meet you yesterday at Kate's event! =)


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