How to Tackle Making a Pumpkin Pie like Amber –
Plant and grow an awesome, but possibly excessive pumpkin patch. (The excessiveness is still being debated.)
Wait, somewhat impatiently, for pumpkins to ripen. (Or you can just wait till pumpkin season and go to the store and buy a pumpkin.)
Pick a medium size (about 5lbs) Sugar Pie pumpkin.
Decide medium size pumpkin may not be big enough and pick another small (about 2.5 lbs) pumpkin.
Wash pumpkin exteriors, cut pumpkins in half, scoop out stringy interior and seeds.
Search multiple recipes for pumpkin puree. Spend way too much time deciding which cooking method to use, then just put the pumpkins cut side down in a baking dish.
Cook pumpkins at 400° for about 40 mins until easily pierced with a knife.
Wait for, what seems like, EVER for pumpkins to cool after baking. Run out of time and put them in the fridge overnight.
Start “Project: Pumpkin Pie” again the next morning. Forget about taking pictures of the messy pumpkin scraping/puree making process.
Use a big spoon to scrape the flesh from the pumpkin shells into a bowl. Let pumpkin sit on paper towel to remove excess water
Realize fresh pumpkin flesh is WAY stringier than the pumpkin puree from stores. Google to make sure something didn’t go wrong. Realize it’s fine and keep going.
Don’t own a good food processor. Regret that fact.
Attempt to squash the pumpkin through a collander to puree it and make it less stringy. Give up, and just smash the pumpkin in a bowl with a potato masher and a silicone scraper.
Search multiple pumpkin pie recipes. Spend way too much time looking at recipes.
See that most recipes call for evaporated milk. Search for substitutions for evaporated milk.
Decide on a recipe to use as a base but then alter it to work with what you have on hand.
Preheat oven to 400°.
Refrigerated pie dough (or make pie dough)
3 smallish farm fresh eggs (or 2 large eggs)
1/2 cup white sugar
1 tsp. ground cinnamon
1 tsp. salt
1/2 tsp ground ginger
1/8 tsp cloves
2 cups pumpkin puree (or 1 can store bought pumpkin)
1 cup whole milk (or 1 can evaporated milk)
In mixing bowl slightly beat eggs together. Beat in sugar. Add salt, cinnamon, ginger, and cloves. Mix in pumpkin puree and milk.
Think you probably should have done this step before you made the pie filling. Then put premade dough into ungreased pie pan. Pinch edges so your pie looks somewhat presentable.
Bake crust at 400° for 10ish minutes until lightly brown.
Turn oven down to 350°. Pour pie filling into crust. Place pie in oven. Bake for about 45 minutes or until a knife inserted in the middle comes out clean.
Post pictures of finished product on social media, then let your husband dig in.
Get a request for the recipe and decide it’d be fun to blog about it. Start labeling your steps and then regret it by step twelve. Decide there is no turning back, continue labeling the steps, and publish a blog post.
Go back and update your blog to say that a 5lb pumpkin would have been more than enough…A 2.5 lb would have been enough.
Have your husband take the pie with him to work so you don’t eat it all. Freeze excess pumpkin puree.