Pumpkin Pie, Winter Luxury Recipe by nitzer51
Pumpkin Pie, Winter Luxury Cooking Instructions 1 Yield: One 9-inch deep dish pie or two 8-inch shallow pies. Preheat oven to 350 degrees. 2 Wash the exterior of the pumpkin in cool or warm water, no soap. 3 Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip. 4 Scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. Note: can save seeds to cook separately. 5 Place it cut side down into a covered oven container. Fill container with 3/4" water. Cover the ovenproof container (with a lid), and pop it in a 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft! 6 Scoop out the cooked pumpkin. 7 Puree the pumpkin. To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer. 8 Mix in all ingredients. Make the pie crust (I use Pillsbury) It is also time to start preheating the oven. Turn it on and set it to 425 F. 9 Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. 1 Yield: One 9-inch deep dish pie or two 8-inch shallow pies. Preheat oven to 350 degrees. 1 Yield: One 9-inch deep dish pie or two 8-inch shallow pies. Preheat oven to 350 degrees. 2 Wash the exterior of the pumpkin in cool or warm water, no soap. 2 Wash the exterior of the pumpkin in cool or warm water, no soap. 3 Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip. 3 Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip. 4 Scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. Note: can save seeds to cook separately. 4 Scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. Note: can save seeds to cook separately. 5 Place it cut side down into a covered oven container. Fill container with 3/4" water. Cover the ovenproof container (with a lid), and pop it in a 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft! 5 Place it cut side down into a covered oven container. Fill container with 3/4" water. Cover the ovenproof container (with a lid), and pop it in a 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft! 6 Scoop out the cooked pumpkin. 6 Scoop out the cooked pumpkin. 7 Puree the pumpkin. To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer. 7 Puree the pumpkin. To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer. 8 Mix in all ingredients. Make the pie crust (I use Pillsbury) It is also time to start preheating the oven. Turn it on and set it to 425 F. 8 Mix in all ingredients. Make the pie crust (I use Pillsbury) It is also time to start preheating the oven. Turn it on and set it to 425 F. 9 Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. 9 Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. 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