This WikiHow for making a pumpkin pie using a real pumpkin, might come in handy during this pumpkin season.
The recipe calls for a 6 inch diameter sugar pumpkin, which is not one of the larger field pumpkin varieties typically used for Jack O' Lanterns.
I always buy the canned pumpkin pie mix but if I was going to make a pumpkin pie from a pumpkin I would -
Cut two 6 inch sugar pumpkins in half, scoop out the seeds and stringy stuff, then put them cut-side up in a shallow pan in a medium oven (350 F) for about an hour, until they get tender. You can lay a piece of tinfoil over them and put a 1/2 cup or so of water in the pan to keep them from drying out if you like (or you could cook them cut side down). I cooked mine cut-side up and put a little brown sugar, pumpkin pie spice and some oil in each pumpkin so they can absorb those flavors while they cook. You will have enough pumpkin mix for two pies.
Blend the cooked pumpkin.
Add this mix to your mooshed up pumpkin -
Combine two cups of milk, cream or soymilk, three eggs or egg substitute, 2 cups of sugar or light brown sugar, 1 teaspoon salt, and two tablespoons of pumpkin pie spice. I used a package of tofu and a couple of tablespoons of cornstarch mixed in a little cold water in lieu of eggs.
Make two pie crusts using Crisco, flour and water (recipe on the back of the can) or buy a crust.
Classic Crisco Pie Crust single crust recipe -
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water
Use a knife and then a fork to mix the ingredients. Try to not overwork the dough because the more you mess around with it the tougher it gets.
Seneca says to bake in a hot oven (450 F) for 10 minutes, then reduce heat and bake at 350 F for 40 to 45 minutes. Pie is done when knife, inserted in center, comes out clean. It might take an hour to get it to set up...but keep an eye on it to make sure it doesn't burn. If you don't want to fool around with changing the temperature just put it in the oven at 375 F for about an hour.
Pumpkin pie spice is a blend of "warm" spices, generally including some or all of the following: cinnamon, ginger, nutmeg, clove, allspice, mace. The easiest way to get it is to buy a can at the grocery store but if you wanted to make your own, the proportions are -
1/4 c Ground cinnamon
1 tb Ground ginger
2 ts Ground nutmeg
1 ts Ground allspice
1 ts Ground cloves
Not sure about the mace. You could put a 1/2 teaspoon in I suppose. Actually if you used cinnamon, and if you have some other spices on the list added those - you'd be doing just fine.
______________________________
You could try substituting a healthy oil in place of the hydrogenated Crisco. Your crust may be a little cardboard-like but it'll be healthier.
There's an interesting discussion thread on Flickr: vegan baking regarding possible egg substitutes for baking. One of the commercial products is called Ener-G egg replacer. A package is six dollars and replaces 100 eggs, so it sounds pretty economical. I like the idea of being able to use regular kitchen stuff rather than having to buy some special vegan thing so I might try this recipe that Trixy4 posted as an egg substitute -
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons flour
3 tablespoons water
I've tried bananas or tofu with mixed results, so maybe the baking powder in T4's recipe will lighten things up a little. I'm still a little skeptical that anything can replace an egg for some types of cooking but when I have some time I'd like to try out some of these Eggless Cake Recipes.
______________________________
The Seattle Times Pacific Northwest Magazine has a recipe for Sugar Pumpkin Soup that might be good during these cool fall days.
This is a recipe for pumpkin soup from Food & Nutrition Center - MayoClinic.com
| 3/4 cup water |
| 1 small onion, chopped |
| 1 can (8 ounces) pumpkin puree |
| 1 cup unsalted vegetable broth |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1 cup fat-free milk |
| 1/8 teaspoon freshly ground black pepper |
| 1 green onion, green top only, chopped |
Directions
In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately.
______________________________
