No-Can Pumpkin Pie

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Over the holidays, I was overwhelmed by the amount of blogs, episodes, and photos that centered on pumpkin pie. They all looked really great, but I noticed that only one or two recipes did not use pumpkin puree from a can. Whether you’re nervous about BPA levels from canned food or are just hoping to go completely homemade, this is for you.
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Pumpkin Pie
Adapted from Martha Stewart and Kitsap Sun
Makes one pie and costs about $5

Shortbread pie crust
4 tablespoons of butter, softened
3 tablespoons sugar
2 egg yolks
1 cup flour
½ teaspoon sea salt

Filling
2 cups of pumpkin puree (see below)
½ cup milk
3 eggs
¼ cup honey
¼ cup sugar
½ teaspoon sea salt
Dash of ground cloves and ginger
1 teaspoon cinnamon

To make pumpkin puree, choose one baking or cheese pumpkin, remove seeds and chop into 2-inch pieces. (Some farmers sell slices of cheese pumpkins good for one recipe.) Roast, skin side down for 45 minutes at 375 degrees.

Meanwhile, prepare shortbread crust. Mix butter and sugar in a bowl. Fold in eggs, flour, and sea salt. Press crust into 9-inch pie pan and stick in freezer for 20 minutes. Remove from freezer, let stand for 5 minutes, and then add to oven with pumpkin puree for 15 minutes. Remove and set on wire rack.

Withdraw pumpkin from the oven, and slice off peels from the flesh. (Some folks will say to let the pumpkin sit for 1 hour. I don’t have that kind of time.) Working in batches, add pumpkin to food processor or blender and puree. Measure 2 cups of puree and freeze the rest for a later use. Add all of the ingredients for the filling to the bowl and mix well. Add more milk if necessary.

Pour wet ingredients into shortbread crust and bake for 45 minutes at 350 degrees.
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