Everyone loves a good homemade pumpkin pie.. and if you don't this post is not for you. We're in peak #BasicWhiteGirl fall season where pumpkin spiced everything has taken over the world. So why try to beat them when you can join them, by making your own Pumpkin Pie from SCRATCH. From someone who isn't a baker (you'll be hearing this a lot) this recipe was not a problem to follow, even for me.
PUMPKIN PUREE
Both the Pumpkin Pie and Pumpkin Puree recipes are coming from Midget Momma & will be linked!
For starters, making your own pumpkin puree sounds harder than it really is. Just get yourself a nice small sugar pumpkin and a big ass food processor.
We cooked the pumpkin for about 50 minutes and should have cooked it a tad longer. The softer it is the easier the pureeing process is!
A food processor was the appliance of choice used in this process. The hand blender just wasn't cutting it.
Adding water needs to be done in small doses! You want it smooth but not runny.
PUMPKIN PIE
Again, the recipe is from Midget Momma!
Here are some pictures of our progress:
When you finally get the puree part done and mix everything together.. POUR IT UP, POUR IT UP!
This was a little more runny than expected. The tip to take away from here; add the water slowly.
THIS is what your finished product will look like. No.. this is not my picture. This is exactly what mine turned out like (minus the acorns). Somehow I managed to miss the chance of taking a picture of any of the THREE pies that were made.
... good job, Lauren.
Either way, top with whip cream & serve!
TIPS
Don't be lazy like me and make your own damn pie crust. We used one from the grocery store and it's safe to say our pie crust we made last year, even though it was a pain in the ass to make, tasted way better. Just do it! If you're going to use a store bought crust, put in it the oven for about 5 minutes prior to pouring the filling in and cooking.
When making the pumpkin puree, add the water slowly if needed. Ours got a little runny because we got carried away. Nonetheless, it turned out fine, but it helps with overall texture and consistency. If it does happen to get to viscous, flour is your friend. But again, only a little at a time.
When it's out of the oven it needs to settle. Don't panic if it seems uncooked yet. Trust me, it is.
Another Pinterest recipe, or two, complete.
Fall puts me in that mood to try new things in the kitchen and so far all are working out! Shout out to that. The next one coming at you might possibly be a soup. We've made four already and all were a success.
Maybe I'll share the next one...
potato, bacon & leek soup, anyone?
-LOZ
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