Return to oven (without parchment and weights) and bake for another 5 minutes until bottom crust is just starting to brown. Poke bottom of crust a few times with a fork. Remove parchment and weights and set aside. Bake for about 15 minutes until edges of crust are very lightly browned. Line crust with parchment paper and fill with dry beans, raw rice or pie weights. Par-bake pie shell: Freeze crust for 60 minutes. Line your pie pan with the dough and crimp the edges. If straight out of the fridge, flour your surface and roll into a circle about 3-4” bigger than your pie pan. If frozen, be sure to put it in the fridge to defrost for a day. (I recommend making the dough at least the day before and sticking it in your fridge to rest. Shape into a round disc, wrap in plastic wrap and put in the freezer if you are making it for future use, or refrigerate for a minimum of 1 hour, if using the same day. Combine water and vinegar and slowly add liquids to the dry mixture until it can be gathered together and formed into a ball.
Either use your food processor and pulse the butter in, or use a fork and knife, “cutting” the butter into the flour mixture. butter (2 sticks), cubed into small pieces and frozenĬombine flour, sugar and salt. You should end up with about 2 cups of purée, any leftover is great in muffins, dog treats or smoothies. I let it set on the counter for a couple of hours. You want the pumpkin to drain or your pie will be too wet. Blend until very smooth.ĭump pureed pumpkin into a fine mesh strainer or colander positioned over a big bowl. Scoop the flesh out of the pumpkin with a spoon and put it in a blender or food processor. Remove and let the pumpkin halves cool to the point you can handle them. Roast for about 35 minutes, or until you can take a dinner fork and easily pierce the pumpkin. Put parchment paper on a cookie sheet pan and lay the pumpkins cut-side down. Take a small pumpkin, about 3 1/2 pounds, wash it, split it down the middle and scoop out the seeds. To serve, top with lightly sweetened whipped cream and enjoy! Roasting Pumpkin for Puree (Note: if crust is browning too much, cover crust edges with tin foil and continue baking.)Ĭool completely and refrigerate. The pie will continue to set after baking. Bake 45-60 minutes, until the pie is just set and no longer jiggles. Fill the crust with filling, to about 1/4” from the top. Place the par-baked crust on a cookie sheet lined with parchment paper (to prevent oven cleaning!!). Use filling immediately or store in the refrigerator for up to 1 week uncooked. Add the sugar mixture to the pumpkin mixture and whisk until combined and smooth. In a separate bowl, whisk together sugars, salt and spices. In a large bowl whisk together pumpkin purée, eggs, milk, cream and vanilla.
We use the pumpkins in many ways at here Ginger and Baker: we decorate the entire building for Fall roast them for use in soups and dips and salads blend them with oats and peanut butter for dog treats and have all sizes, from minis to giant pumpkins for sale in the Market.
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