I love pumpkin pie!
Since living in Europe, I have had to learn to make pumpkin pie completely from scratch. There are no cans of pumpkin that I can pick up from the grocery.
In a post I made last year you can read how to bake pumpkin halves and then scoop out the purée with step-by-step photos. It is easy to do. I am happy that I was forced to do it because it is worth the extra work.
Believe me when I tell you that it isn’t really much work at all and the results are mouth watering. Vilay went so far as to tell me it was the best he had ever had. Keep in mind he loves pumpkin pie as much as I do if not more!
Use a sugar pumpkin for cooking or baking. Large pumpkins for Jack-O-Lanterns are too stringy.
The kids worked hard to separate the seeds from the stringy insides so that we could toast them.
Heavenly pumpkin pie.
Joy of Baking pumpkin pie recipe – easy directions to make a pumpkin pie crust and all. The pâte brisée or shortcrust pastry was easy and turned out perfectly. The last time I made a pumpkin pie the crust didn’t turn out but this time it did. So, I will stick to the Joy of Baking pie crust recipe.
However, I think the filling recipe from last year was a little better. It called for honey instead of sugar and that may be the difference. I have enough pumpkin purée to make another pie and will use the filling recipe from last year with honey and the pie crust recipe from Joy of Baking. I have a feeling it will be the best pumpkin pie I have made yet! Well, it will have only been the third in my life so that may not be saying much. But seriously, it is easy to cook and bake. Each time I make something from scratch I am amazed at how easy and fast it is.
Making something from the box or can doesn’t save that much time and it isn’t fresh.
I prefer homemade any day.
Recipe for toasted pumpkin seeds that I used (remember – waste not, want not)