It’s that time of the year. Well. It’s almost that time of the year. I seem to jump the gun a bit when it comes to be this time of year, but I really can’t help it. I LOVE fall. Falls means: birthdays, football, chilly weather, boots, delicious comfort food and last but certainly not least, the holidays. I LOVE the holidays. Mostly because there’s a lot of cooking involved.
Anyway, at the first sight of pumpkins I nabbed one up on impulse and brought it home. I don’t really know what I was thinking; Halloween is much too far away to start carving pumpkins, and I didn’t really have room anywhere to use it as decoration, so I decided to roast it and make a pie out of it. I know. Excellent idea.
Have you ever use roasted pumpkin instead of pumpkin puree in any of your recipes? My dad did it once and I thought he was crazy. I knew there was NO way his pie was going to turn out as good as it would with the canned stuff. I kept saying “just go to the store and buy the canned stuff!” I thought he was just being lazy. Turns out the man knew what he was doing, imagine that. His pie turned out fabulously and so did mine.
Let’s talk about the crust. Having gone out of the way to roast my pumpkin, I figured why not make a crust from scratch? I used this recipe for an all butter pie crust and it was a pain in the butt. I just don’t have the patience for things like “freeze for an hour”,”don’t over-work” etc. What does that even mean? Don’t over-work? I’m supposed to roll the dough out with a rolling pin, but not over-work it? That doesn’t make sense. Needless to say, the crust turned out delicious, but I probably won’t do it again. The store bought thing is just as good. (I know some of you are cursing me right now but I’m entitled to my opinion too, ok?)
Also, isn’t my pumpkin pie dish adorable? My aunt gave it to me for Christmas last year.
Don’t freak out when you see how long this recipe takes. If you’ve got time to kill on a lazy Sunday afternoon by all means, follow the recipe step by step. If not, just use canned pumpkin and skip steps 1-5. You will save yourself 2 1/2 hours It will be almost just as good. 😉
- 1 medium size pumpkin
- 1 tbs olive oil
- ¾ whole milk
- ¾ heavy whipping cream
- ¼ sugar
- 2 c pure pumpkin
- ¼ c brown sugar
- ½ cup white sugar
- 2 eggs
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 pre-made pie crust
- Whipped cream (optional)
- For the Pure Pumpkin: Preheat oven to 375 degrees
- Slice pumpkin in half and scoop all seeds and stingy stuff out (I removed the stem too)
- Place pumpkin halves skin side down on a cookie sheet and drizzle a little bit of olive oil inside each half
- Cover with foil and bake for 2-2½ hours until soft
- Remove pumpkin from oven and allow to cool. Once cool scrape insides with a fork and use in place of pumpkin puree. One medium size pumpkin will yeild about 4 cups of puree
- For the Pure Pumpkin Pie: Preheat oven to 350 degrees
- Line pie dish with pre-made pie crust and bake for 5 minutes
- In a sauce pan combine the heavy whipped cream, milk and ¼ c sugar on low heat until sugar is dissolved.
- In a mixing bowl combine whipped cream mixture, pumpkin, brown sugar, ½ cup white sugar, eggs, salt, cinnamon, ginger and nutmeg and mix well until combined.
- Pour pumpkin mix into pie crust and bake for 50 minutes or until the pie has set. Allow to pie to cool and serve with whipped cream.