After a week of not getting very warm, suffice to say, it is finally autumn. Pumpkin spice everything. Crunchy leaves... and most important of all,
it's really quiet. The best part about the end of the year, and winter, aside from the snow, is how quiet it gets. Especially at night, once there is a blanket of snow everywhere, you can't hear the screams of the crazies a block over. Nature's insulation.
At least where I'm at, that's how it is. And the biggest part, is that it snuck up on me. Hardly noticed until I took a look myself.
Turkeys are in the store, pumpkins too. Anyone ever try to make pumpkin pie from real pumpkin? So much better than store bought pumpkin, or canned pumpkin pure.
Quick recipe for home made pumpkin pie.
1. Go to the store and pick up a can of pumpkin pure. Not the pumpkin pie cans, but the pure. Look at the quick little recipe for pie on the can. Buy everything it says, then put the can back.
2. You'll need a pumpkin about as big as your head. Pie crust (frozen is fine), a can of evaporated milk. 'Pumpkin spice', which is just your own personal preference of allspice, nutmeg, cinnamon and a dash of ginger
3. Cut the pumpkin in half, top ways down from the stem. It doesn't need to be perfect, just two half spheres.
4. Gut it. Save the seeds and pulp if you want to make roasted salty or sweet seeds
5. Sprinkle some salt and a tiny rub of oil on the flesh. Put on a baking sheet (you don't need to use non-stick foil tbh) flesh side down at 350 degrees for an hour.
6. After an hour, remove from the oven and let cool.
7. Letting it cool is optional, because some people don't abide by the rules and think they know better. Regardless, once cool, take a big spoon and scoop out the pumpkin flesh into a big bowl.
8. Mash it like potatoes. Mash to your liking, I find that you don't really need to puree it until it is homogenized (no homo). Having some texture and consistency makes the pie much better. We aren't making a true custard pie, and you're going to need to mash it more later.
9. Freeze it if you want. The puree will last in the freezer until your MREs run out if you adhere to that necessary logic anyway!
Now for the pie.
1. Beat an egg, set it aside. Still in the bowl, mind you.
2. Combine the puree and the canned milk.
3. Mix in about 1 tsp of allspice, nutmeg, cinnamon 1/2 tsp salt, 1/2 tsp ginger 1/2 cup sugar or brown sugar (or to taste for everything. Less nutmeg and ginger will get you more an apple-y flavor)
4. Combine the eg
5. Pour into pie crust, top with a dash of allspice, cinnamon and nutmeg on top - no need to mix it, just put on top for flavor and looks. Bake 400 degrees for 15 mins, then drop it down to 350 for an hour
One pumpkin should give you 3-5 cups of puree. I prefer to go for smaller pumpkins, and when pouring into the pie it is almost always less than what you'd get with the puree pre-flavored in the pie cans. Personally I don't like an over filled pie that is almost level with the rim of the crust. Too easy to spill . I like some crusty crust instead of pumpkin custard infused crust.
Each to his own. Enjoy your quiet pumpkin pie and a respite from all the noise that has been summer.
[Local] Autumn
