Welcome to our Thanksgiving Progressive Dinner!
Join in as 8 bloggers join together and share with you a progressive dinner, online style. Each blog will “host” a course, and share with you a favorite recipe for the holiday season. This dinner is being hosted by:
We are looking forward to serving you! All you need to do is follow along the blogs, and you’ll get a full course meal to bring in your holiday season! Thanks for joining us and being our guest!
Welcome to your Simply Pumpkin Pie Tutorial AND Recipe!
Yes, Simply Living Simply is all about Semi-Homemade…but today were making Pumpkin Pie from Scratch…yes, SCRATCH!
So a quick overview. We need pumpkins, sugar/baking pumpkins are best. Two will do you. A blender, some time, your favorite pie crust recipe (check back this week when I will be sharing Stacy Harris’s Pie Recipe!), and ingredients for your pie.
Let’s get bakin!!
Kat’s in the kitchen!
Pumpkin Puree Tutorial
1. Choose 2 pumpkins, preferably sugar/baking pumpkins.
2. Wash or wipe off the outsides. Place on foil lined cookie sheet.
Time to bake the pumpkins
3. Preheat oven to 350 and bake in the middle for 20-1 Hr. Time depends on how big your pumpkins are and how many you are baking. Don’t cut the tops off or poke holes. Leave those pumpkins ALONE…NO TOUCHIE!
4. When a knife inserted easily comes out clean … your done, they are done!
5. Take out carefully, they are hot and heavy. NOW cut the tops off carefully…STEAM will escape and its HOT!!
6. Allow to cool…this takes about 30 minutes.
7. Cut in half to help cool. Then divide into sections.
Cut in half to cool
8. Seeds scoop out easily with your knife or a spoon.
9. Carve off the skin (like when sectioning cantaloupe)
Carve out the flesh and cut into chunks for storage or puree
10. Cube into chunks.
11. You could now put into plastic freezer bags for later use OR puree
12. To Puree: fill blender halfway full, add a little water, turn blender on, add more water if needed for consistency. Blend till smooth.
Pumpkin and a little water, that’s it folks
13. Store in freezer bags in 2 C. increments, easy for recipe use!
Simply Pumpkin Pie
Let’s get your pie going now…the pictures you will see are 1 pumpkin pie. There are only 2 of us here…and 2 pies is just overkill and dangerous!
1. Preheat your oven to your desired temperature…we are going for 425
2. Find your pie plates and get your most favorite pie crust in there all beautiful like!!
This is my favorite whole wheat crust…Stacy Harris original!
3. Now we add all our ingredients to our bowl. You know the drill, Pumpkin puree, eggs, sugar, spices, and evaporated milk.
4. Mix
Mix Everything together
5. Pour…isn’t it pretty?!
All ready for the oven
6. Bake!
Waiting is so hard…smellin good!
7. EAT…no wait, it’s hot…..but your so tempted, right??!!!
Out of the oven, cooled and ready to EAT!
Please note, the pictures in the tutorial are only 1 pie, I halved the recipe up above. Watch your crust, if they start to brown too much, put foil sleeves over them.
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 16 oz. Pumpkin Puree, Homemade
- 1 can Evaporated Milk
- 1 large DEEP dish pie shell or 2 Shallow pie shells
Instructions
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- POUR into pie shell or shells
- BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate.
- Top with whipped cream before serving.
This article is hopping around the following Blog Hops:
Homestead Barn Hop, Wildcrafting Wednesday, From the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.
Copyright:
This article may be contributed to third-party sites, but it is COPYRIGHTED, and it may not be USED in any form or shared without my written permission. If you are interested in this article or any of Simply Living Simply articles, please contact Kat Yorba; Author and owner of Simply Living Simply directly for republishing information.
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Medical Disclaimer:
Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance. The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.
About Simply Living Simply
Can you come roll out my pie crust, please?? I can never get it to look this good!!!