That time of the year

Since it is pumpkin season I thought about making a pumpkin pie. Unfortunately I didn't have recipe. So I searched some of the blogs I read and guess what! They didn't really have one either, just adapted versions for pumpkin bars or muffins. But I wanted a typical American one, with a pie crust and then the pumpkin filling. So I searched the web again and came across a nice blog for an easy crust (Americanbaking) and a very detailed recipe for a pumpkin pie at PickYourOwn. However I adapted both recipes and merged them into one.;) I started with the pumpkin preps and once that was done I did the crust, which is very easy!!!:)

Pumpkin Pie

adapted from PickYourOwn

Ingredients:

a pie pumpkin (You can use different types of pumpkin. I used a hokkaido.)

1 cup sugar 

1.5 teaspoon ground cinnamon 

1 teaspoon ground cloves 

1 teaspoon ground allspice (Here in Germany it's called Piment)

1/2 teaspoon ground ginger

1/2 teaspoon of vanilla extract

1/2 teaspoon salt

4 large eggs

3 cups pumpkin glop (ok... "sieved, cooked pumpkin")

1.5 cans (12oz each) of evaporated milk (Here in Germany it's sweetened condensed milk)

How to:

1. Prepare the pumpkin for cooking

Wash the exterior of the pumpkin in cool water, no soap. Then cut the pumpkin in half and scoop out the seeds and scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a spoon works just fine!

2. Cooking the pumpkin until its soft. 

Put the pumpkin, I cut it into small pieces, into a big pot and water to it until it is all covered. Let it cook for 25-30 minutes or until completely soft.

4. Puree the pumpkin

Remove almost everything of the water, leave only the pot ground covered. Then I used a hand blender and smashed everything. Because I used a hokkaido pumpkin I didn't have to remove the skin, but remember to do so if you use a different type of pumpkin.

5. Mix the pie contents

Mix all the ingredients above well using a hand mixer.

6. Do the pie crust (SEE BELOW)

Do the easy pie crust and add it to a form.

7. Pour pumpkin mixture into the pie crust.

8. Bake the pie

Bake at 210°C for the first 15 minutes, then turn the temperature down to 175°C and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Easy One-Dish Pie Crust

adapted from Americanbaking

Ingredients: 

1/2 cup vegetable oil

2 tablespoons milk

1 1/2 cups flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

Directions: 

1. Mix oil and milk until frothy.

2. Add flour, sugar and salt to milk oil mixture and mix with a fork.

3. Put mixture into 9-inch pie crust form and press into and up the sides of the pie crust. Prepare pie in this crust as directed.

I used two small Hokkaido pumpkins and had way too much pie filling. I made three small pies, two with a crust and one without! If you just want one pie, you can easily freeze the pumpkin puree!;) 

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