It doesn’t matter if you are a pumpkin lover or a veggie hater, the truth is we can’t resist pumpkin pies! You were expecting pumpkin season to make your own pumpkin pie from real pumpkin, and now you are a little lost when thinking about it?
It’s probably because the appetizing aspect of all that pumpkins in the streets, that is time to start experimenting once again with the new and the classics. Because without the smell of a freshly made pumpkin pie from real pumpkin we can’t say it’s pumpkin season.
You have probably tested many different homemade pie shells, and find one that supplies your expectations. If not, at the end of the article is the recipe I use for quick results.
What about the filling then?
The options are:
• Pumpkin pie from canned pumpkin puree
• Pumpkin pie from homemade pumpkin puree
• And my favorite pumpkin pie for those who hate pumpkin (cream cheese makes everything better):
1) Pumpkin pie from canned pumpkin puree:
It’s still a pumpkin pie made from real pumpkin, just cheating a little bit.
Some nutrient levels may decrease as a result of the canning process, while others can increase. Overall, canned foods can provide comparable nutrients to their fresh or frozen counterparts. Source: Health Line
2) Pumpkin pies from homemade pumpkin puree (the real pumpkin pie from real pumpkin):
This is the method you were looking for. It gives more work, but the results are truly valuable. I learned how to make my own pumpkin puree from scratch seeing the post from The Pioneer Woman.
It consists in bake pumpkins at 325 °F for around 45 minutes until they turn soft and ready to the food processor.
Can we please appreciate the bright color of those pumpkins?
Of course, the homemade pumpkin puree needs to be stored inside the fridge.
A lovely traditional recipe using homemade pumpkin puree is the one from Martha Stewart. That was my first pumpkin pie using real pumpkin, and everyone loved it, but me. That day I discovered I wasn’t a pumpkin lover at all.
If you want to use fresh pumpkin look for pumpkins without blemishes that are firm and heavy for their size. Whole pumpkins can be stored in a cool dark place for up to two months. If you use fresh pumpkin for bread, soup, pie or other recipes, don’t throw away the seeds. You can bake them for a wholesome, crispy snack. Source: Mayo Clinic
3) And my favorite pumpkin pie for those who hate pumpkin (cream cheese makes everything better):
No enemy of the vegetables around here, more like a pumpkin hater. I blame my mother and her obsession with pumpkin soup.
I found a way to eat pumpkin pies and enjoy fall like everyone else, and is adding cream cheese to the filling for a creamier, light and not so full of pumpkin flavor pie.
We said it taste like autumn, with the delicacy of spring. The trick, just the same as when making cheesecake, is to not bake it for too long.
I have my own combination of spices, perfect for homemade pumpkin spice pie, that I share today. Sometimes I get a little crazy and add a little cardamom, and rum. Baking is for enjoyment after all.
The pie crust that I use when I’m in a rush is a benevolent one. It’s made with butter and margarine, and it’s important you use the one with the less water amount possible for better results.
It’s flaky and delicious. The shell tastes buttery, and the margarine helps shape it because it resists higher temperatures. I can’t say its foolproof, but Ricardo knows it’s really easy to make.
The combination results in an original pumpkin pie made with real pumpkin, that is also perfect for all enemy of the vegetables around the world!
- The recipe we use for the crust is the one from Ina Garten we found on the Food Network website. It’s really amazing and easy, with lovely results. We use margarine instead of shortening.
- The recipe for the filling is from Sugary Logic with our own pumpkin spice mix.
Pumpkin Spice Mix
Perfect for every pumpkin dessert just like pumpkin pies!
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 1/2 tsp Ground Ginger
- 1/8 tsp Ground Nutmeg
- 1/8 tsp Ground Black Pepper
- 1/2 tsp Cardamom
- 1/2 tbsp Rum
Mix everything well in a little jar and reserve for your next dessert or add the require amount right to the batter.
The pumpkin pie decorations:
I would not let your pies been naked, don’t worry. They need a beautiful dress for the serving, and I think I have just the right decoration for you.
a) The tricky one:
People tend to eat from the eyes, and with practice, The CookFul has seven really awesome and good looking decorations for you.
b) Or the decoration for lazy people like me:
Not a joke, I get tired often because my city is a disaster, and most of my decorations are quick.
The perfect example, if you are lazy but fancy like us, try pumpkin seeds pralin.