With Halloween here and Thanksgiving just around the corner I was inspired to revisit the best pumpkin pie recipe that has served me well over the last two years.
My recipe is an adaptation of a Paula Deen recipe, with substitutions to lower the fat content and make it a little healthier without sacrificing flavor. For pumpkin pie lovers around the world, this may help you to save the couple of pounds you will need to either meet your new year’s resolution or at least, save up some calories for those Christmas shortbread cookies.
When a small pumpkin appeared in my share of the latest local farm shipment, I was inspired to not only make a pumpkin pie, but actually use a real pumpkin instead of the canned variety. Follow the recipe as noted in my previous entry. The only difference is instead of using a can opener to prepare the pumpkin, I used knives to cut apart a small pumpkin, enough to garner ~15 oz of pumpkin.
Smaller pumpkins are also thought to be more flavorful. The larger ones, save them for the jack-o-lanterns.
You will need to start off by cutting the pumpkin into slices and peeling off the outer skin. Preheat the oven to 350 degrees Fahrenheit. I used my smaller toaster-sized oven because it is more energy efficient.
There are some recipes that call for boiling the pumpkin flesh. I decided to roast mine since I thought it would concentrate the flavors more and reduce the amount of vitamins that may leach into the a pot of boiling water.
Once you have the pumpkin blended. Follow the rest of the recipe here to complete your pumpkin pie. Yes, there is something extra special about pumpkin pie made from real pumpkins. If you can procure them, it is a wonderful way to welcome the fall season or to finish off a Thanksgiving feast.