recipe of the week: pumpkin pie

this a step-by-step photographic guide to making pumpkin pie from scratch. something i have never done before...well, i didn't make it entirely from scratch...




start with an edible pumpkin.








remove the seeds and pulp, lightly oil the edge of the pumpkin, place face down on a baking tray and roast at 350 degrees for 45 minutes (or longer depending on the size) a knife should easily pierce the roasted pumpkin.









remove the soft pumpkin flesh and puree until smooth. place puree in a dish cloth and squeeze out as much liquid as you can. allow to cool before using.








prepare a short crust pastry and place it into a 9 inch pie dish. *i admit that i did not make the pastry, i used a frozen variety.* chill the pie crust for 30 minutes.






whisk 3 eggs in a bowl and then add all the other ingredients; 2C pumpkin puree, 1/2C heavy cream, 1/2C light brown sugar, 1t cinnamon, 1/8t clove, 1/2t ginger and 1/2t salt.








scoop the pumpkin batter into the chilled pie crust and bake at 375 degrees for 45 minutes.









cool on a wire rack.









if you have the time or patience you can use the left over crust to make shapes and decorations.






get in some muscle power to whip up some cream. but beware: if whipped too vigorously for too long you get curds and whey. blech.
*erin: please note your tea towel in the background*









serve a slice of pie with a dollop of cream. YUMMY!

HAPPY THANKSGIVING.