Tuesday, November 18, 2014

Farm Fresh Pumpkin Pie

Homemade pumpkin pie from fresh pumpkin is unlike anything you have tasted from a store purchased pie.  The difference in taste is astounding.  How about a pumpkin pie with a little bit of texture, less sugar and more wholesome taste?

Our idea of pumpkin pie is so far fetched from pumpkin pie made from scratch.  We think of it as extremely smooth texture like applesauce or pudding with a highly spiced and sugared flavor.

How about a healthier pie this year?  Let us cut down on the sugar and pump up the texture.  

I ran across Farm House Rules recipe through the Food Network and fell in love with Nancy Fuller.  

She cooked down farm fresh pumpkins for her scrumptious pumpkin pie.  

The only modification that I would make is to add 1/4 to 1/3 cup of sugar if you like a sweeter pie.  

All of the ingredients are pantry staples short of the whipping cream making this fairly easy to whip out.  

With the help of a food processor the pumpkin mixture takes seconds to blend together.  You can also use a blender to chop up the pumpkin mix.  If you do not have a blender or food processor a hand mixer or kitchen mixer will work just fine but note that it will have a little more texture because the pumpkin fiber won't be chopped.

The recipe doesn't specify but it makes enough for two pumpkin pies.  I have a bunch of Thanksgiving events so I cooked down two pumpkins to make a total of 4 pies.  

In the past I had never weighted down the pie crust but it worked awesome.  I admit I am still a very novice cook and baker but I love being in the kitchen either way!

Just give yourself a little time but the outcome is so rewarding!  The two modifications I would make is add a tiny amount of sugar like 1/2-1/3 cup and use a different pie crust recipe.  The pie crust is really bland so find a recipe with a richer flavor.  

What is your favorite pie recipe?  Are you an apple, cherry, pecan pie lover?  



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