At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.


Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Monday, November 21, 2011

Homemade Pumpkin Pie

Editor's note:  I removed the pie recipe from this post.  I don't know what's wrong with it, but it's gross.  The crust recipe will work for any recipe you find elsewhere. 

Because I planned ahead this year, I was able to make a pumpkin pie totally from scratch.  As I discussed in a previous post, I got a bunch of pie pumpkins and kobocha squashes from Red Goose Gardens.  I baked them all and froze the pulp in 1 c. portions for future use.  When I thaw the pumpkin, I dump it over a strainer and let the extra liquid drain out in the fridge overnight. 

Until last summer, I had always been afraid of pie crust. It was one of those things I could buy at the store so why make it?  I looked online for an easy recipe and found this one, from about.com for Hot Water Pie Crust.  I have made it four or five times and it always comes out flaky and delicious.  Don't be afraid, just give it a try! 

Hot Water Pie Crust
14 T. shortening (I use Butter Crisco Stick)
1/4 c. hot water
1 T. milk
1/2 t. salt
2 1/4. c. flour

Put shortening in large bowl and whip it a little with a fork.  Pour the milk and hot water over the shortening. With a fork, whip the shortening and liquids  until it comes together, a minute or two.  This will make a mess with water spraying everywhere, so keep a towel handy.  Add flour and salt, stirring with a fork until the dough forms.  Divide dough into two balls and roll out each ball between 2 sheets of wax paper until it fits in your pie pan.  I usually freeze one for later and use one now.  Remove wax paper from one side of wax paper and lay in pie plate, wax paper up.  Carefully peel off the wax paper, patching as necessary. 

This pumpkin pie recipe is a result of a lot of research.  I must have read at least a dozen different recipes, looking for one that used fresh pumpkin and that used only ingredients I had.  This makes a huge pie, so use a deep dish pan or two smaller ones. 

**RECIPE REMOVED...EXPERIMENTATION IN PROGRESS**
Thanksgiving is still three days away and I have to look at this beautiful pie in my fridge until then.  It may not make it to my parent's house intact...

2 comments:

  1. This looks delicious! I can't wait to try it, thank you for posting!!!

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  2. Lisa O. (a.k.a vicki's sister)November 21, 2011 at 11:10 PM

    Thanks for the pie crust recipe, wish I had read this 45 minutes ago when I made my pie crust! oh well I will definitly use this one next time! your pie looks amazing! save me a piece for friday!

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