|Those little pumpkins are the one's I roasted to make these pies. They're perfectly sized. |
And just so you know. Those pumpkins and wheat stalks are the extent of my fall decorating:)
I have a weakness. I love walking through Costco! I especially love walking through Costco around late Sept. early Oct. and spying the enormous Pumpkin Pies in the bakery dept. And they're cheap. Even in Hawaii they are cheap. Like $5.95 for a huge pie. And my dear friends, the crust may not be spectacular, but the pie is lovely. My family can do some serious damage to a pumpkin pie in no time at all.
Each one of the lovely little Sugar Pie pumpkins pictured above makes 2- 9inch pumpkin pies. I follow the Libby Pumpkin Pie recipe, but substitute 1 cooked Sugar Pie pumpkin for a 29 oz. can of pumpkin. It works perfectly every time. So enjoy your pumpkin pie my friends. I keep telling myself I'm just practicing making these pies so they'll be perfect by Thanksgiving Day. Who am I kidding? Let them eat pie! Every day!
How to roast a Sugar Pie Pumpkin
This is easy! Piece of cake or easy as pie:) I preheat my oven to 375'F and put the whole pumpkin on a cookie sheet. I don't wash it, or cut it or scoop the seeds out. Just plop the whole thing in the oven. Let the pumpkin bake for about 30-40 minutes. It may start to leak a little and when you touch the pumpkin it will feel tender to the touch. Take the pumpkin out and let sit until cooled. After it has cooled I take a big knife and cut the pumpkin in half. Scoop out the seeds and discard them or you can always save them to roast later. Then scoop the flesh from inside the pumpkin. It should be very easy. You can almost just peel the skin off. If your pumpkin is a little stringy, no worries. I mix the pumpkin pie filling together, and then either blend it with a blender or stick an immersion blender in to smooth the filling out. Give this a try! You'll be pleased with how it turns out:)
make 2- 9 inch pies
recipe adapted from Libby's
1 1/2 cup granulated sugar
2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
4 large eggs
1 29 oz. can Pumpkin or the flesh of 1 roasted Sugar Pie Pumpkin
2 can (12 fl. oz.) Evaporated Milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, and ginger in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 375' F oven for 75 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Here's my favorite pie crust!
(this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)
3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch
Combine flour, cornstarch, salt and sugar. Cut in shortening. I actually like to use Manteca Lard a lot of the times. My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust! Mix egg, cold water, and vinegar. Blend into flour mixture until it forms a ball. Try to handle the dough as little as possible. Makes 4 single pie crusts. I always make the whole recipe. If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer. All you have to do is thaw and roll when needed.