My Grandmother, Domenica Battaglia, is an excellent cook. I try and cook with her often while she is in town visiting. Last year, through our CSA, I received an heirloom pumpkin and saw it as a great opportunity to spend time with her, learn from her, and cook my first homemade pumpkin pie.
It turned out delicious! I just received another heirloom pumpkin today at the CSA pick up and I cannot wait to make this again!
As you can see (top right), Loosey thought it smelled delicious!!
 |
| The process from start to finish |
 |
| The raw heirloom pumpkin. I didn't weigh it but it was big and heavy! |
The baking pumpkin, softening in the oven
 |
| Scraping the cooked pulp out, being careful to leave the seeds behind |
 |
| Ready to be baked! |
Heirloom Pumpkin Pie
This recipe makes 2 pies
Ingredients1 heirloom pumpkin
1 1/3 cup of cream or half & half
12 tablespoons honey
4 beaten eggs
6 tablespoons flour
4 teaspoons pumpkin pie spice
2 9-inch pie crusts (You can make your own pie crust if you would like- I decided to save time and use store bought)
Directions
1. Preheat your oven to 350 degrees. Place the pumpkin in the oven for 2-3 hours until it is tender. The length of time will heavily depend on the size of your pumpkin- just keep a close eye on the pumpkin after the 90 minute mark if your pumpkin is smaller.
2. Once the pumpkin is tender, scrape out the pulp and put it in a blender or food processor. Blend until smooth. This should yield about 1 1/2 - 2 quarts of of pulp. Divide into 2 equal parts.
3. Mix 2/3 cup of cream, 6 Tbsp of honey, 2 beaten eggs, 3 Tbsp of flour, and 2 tsp of pumpkin pie spice in with 1 serving of the pumpkin puree. Pour into the 9 inch pie crust. Repeat for the second pie.
4. Bake in the oven at 350 degrees for about an hour. Check with toothpick and cook until the toothpick comes out clean.
Enjoy and of course, serve a' la mode!
Thank you to CSA member, Sally Reynolds for sharing the delicious recipe!
No comments:
Post a Comment