At Trader Joe's this week I noticed pie pumpkins on sale for only $1.69 each. I figured it was worth the experiment of baking pumpkin pies from scratch because the cost was so little.
I cut the pumpkins, placed them in glass dishes with a little water, tented them with foil, and baked them at 350 degrees till soft.
I blended the pumpkin meat, then completed the recipe as given to me by a friend. Let's just say that there is as much sugar as pumpkin in this recipe, so you know it's tasty.
I made my own crust, although my crusts still aren't very flaky and light.
The final product! Two small pumpkins made four pies. I understand that they freeze well, so I am freezing three of them.
I decided to roast the seeds as well. I scooped the seeds, then boiled them in heavily salted water for about 20 minutes till the seeds were grey. Then I spread them on a cookie sheet to dry overnight.
I cleaned off the last bits of dried pulp that wasn't removed by boiling. Then I tossed the seeds with melted butter and garlic salt. I baked them at 300 degrees for 45 minutes.
Delicious, salty snack!
I cut the pumpkins, placed them in glass dishes with a little water, tented them with foil, and baked them at 350 degrees till soft.
I blended the pumpkin meat, then completed the recipe as given to me by a friend. Let's just say that there is as much sugar as pumpkin in this recipe, so you know it's tasty.
I made my own crust, although my crusts still aren't very flaky and light.
The final product! Two small pumpkins made four pies. I understand that they freeze well, so I am freezing three of them.
I decided to roast the seeds as well. I scooped the seeds, then boiled them in heavily salted water for about 20 minutes till the seeds were grey. Then I spread them on a cookie sheet to dry overnight.
I cleaned off the last bits of dried pulp that wasn't removed by boiling. Then I tossed the seeds with melted butter and garlic salt. I baked them at 300 degrees for 45 minutes.
Delicious, salty snack!
Mmm those look wonderful! A+ domesticity! :)
ReplyDeleteI was watching a "Throwdown with Bobby Flay" yesterday, and the throwdown challenge was pies. The ladies Flay competed with advised against rolling out your crust on flour, and rather, do it between pieces of plastic wrap. They claim the flour makes the dough too dense, and by using their method, you'll get a flakier crust.
ReplyDeleteObviously haven't tried that (as I just saw it yesterday), but thought I'd share with you...