Friday, October 19, 2012

Friday's Recipe

Jamie's Fresh Pumpkin Pie

It's a pumpkin pie kind of weekend, and there is nothing better than fresh when it comes to eating a pumpkin pie. I loved this recipe, because it not only gave you the directions for the pie but also how to cook your pumpkin. I remember when I first wanted to make a pumpkin pie, I searched the internet long and hard before I could find instructions on how to cook your pumpkin. I's super easy and makes a huge difference in taste, so enjoy Jaime's Fresh Pumpkin Pie from

Serves: 8-10

Prep Time: 1 hr. 40 min.

Cooking Time:

Bake Time: 1 hr.


Pie Crust

1-1/3 cups all-purpose flour

1/2 tsp. salt

1/2 cup all-purpose shortening

3 Tbsp. ice water

Macadamia Streusel Toppping

1/4 cup chopped Macadamia nuts

1/4 cup brown sugar

1 Tbsp. melted butter

Pie Filling

2 cups Cinderella or your favorite cooking pumpkin — baked and puréed (see


2/3 to 3/4 cup sugar

1/2 tsp. salt

1-1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. ground ginger

2 large eggs — lightly beaten

12 oz. can evaporated milk


To bake the pumpkin(s), preheat oven to 350°F. Wash pumpkin(s), cut in half and scoop out seeds. Place cut-side down in a roasting pan with approximately 1 inch of water. Roast for about 1 hour or until flesh is tender. Allow to cool slightly and then scoop pumpkin flesh from shells. Purée flesh in food processor. Pour purée into a strainer lined with a coffee filter. Set over a bowl for 30 minutes to drain remaining water.

Increase oven temperature to 400ºF. To make pie crust, combine flour and salt in a large bowl and cut in shortening until coarse crumbs form. Add ice water 1 tablespoon at a time while forming dough into a ball with your hands. Chill for 15-20 minutes. Let dough sit at room temperature for 5 minutes. Roll a 10-inch dough circle on a floured surface. Transfer to 9-inch pie pan and flute edges. Set aside.

To make the pie filling, combine sugar, salt and spices in a small bowl. In a larger bowl, beat eggs and stir in puréed pumpkin and sugar/spice mixture. Slowly stir in evaporated milk and mix well. Pour into pie shell and bake for about 1 hour. Meanwhile, combine ingredients for the streusel topping in a small bowl, then sprinkle on top of pie during the last 5 minutes of baking. You know the pie is done when a small knife tip inserted in the center comes out clean.

Cool pie to room temperature (approximately 2 to 2-1/2 hours) before serving. Serve with fresh whipped cream. Refrigerate any leftovers as if!

recipe and photo found on

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