Thursday, October 21, 2010

Fall is here! Eat some pie! Or cheese cake!

I made pumpkin pie from scratch. Completely from scratch. I even made the pie crust and the whip cream. First I bought pie pumpkins. I couldn't find them at our Wal-mart or Meijer so I went to an Amish Farmers market thats down the highway. I wanted to say "down the road" but it like a 20 minute drive and down the road is um, down the road, like 5ish minutes right?  Anyway, I love them. I don't want them to close for the winter. 

I baked the pumpkin and scooped out the pumpkin meat and pureed it. Is it called pumpkin meat? The meat of the pumpkin? What is it called. Is it just called 'the pumpkin stuff'?

The empty pumpkin shells look a little sad. Like, well an empty shell. Ever have days where you feel like an empty shell? It's ok, we all have those days. Just eat some pie, it will help. Promise. Just don't look at the scale for a while after if you eat a lot of the pie. That won't help anything and a vicious cycle will ensue. Empty shell> pie> scale> empty shell> pie> scale....

Look what I did! I made cute little pumpkin cheesecakes and little pumpkin pies, inspired by Bakerella, except hers look way cuter then mine do. Everything she makes looks way cuter them my stuff does and I am jealous. 

Look at the cute little pile of whip cream on the cute little pumpkin pie! I was so excited that my pictures came out a little blurry. Sorry. I am not a photographer. That would be Nicoles area of expertise. 

SO for some recipes:

First if you want to made a pie from pie pumpkins instead of canned all you need to do is split the pie pumpkin in half and place it in a large baking dish with 1 cup of water and bake at 350°F for about an hour or until fork tender. Let it cool a little then scoop it out and puree it until smooth. 

Or just get a can of pumpkin pie filling and crack it open. It's way easier but not as good :/

Second for pie crust, either buy pre-made crust or I recommend using this recipe from Food Wishes. (check out his other recipes, they all look fantastic)

Ingredients: (makes enough dough for one 9 or 10 inch double crust pie)
12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup) ice cold butter, cut into 1/2-inch pieces
1/2 teaspoon salt
7 tablespoon ice water
1 tablespoon cider vinegar

Add the flour, salt and frozen butter to a food processor and pulse just until crumbly. 
Next add half the ice water and cider vinegar and pulse a few times then add the rest of the water and vinegar. 

Pulse just until combined. turn dough out onto working surface and form into a ball and divide in two. 
Wrap in Plastic and place in fridge for at least 30 minutes. When ready to use, roll out onto a floured surface and knock yourself out! 

Watch his video, he explains it much better than I could. It's really easy to make and makes really really good dough. I'm definitely going to be using this again. Except I won't be rolling it out so close to the hot oven...

For the Pumpkin Pie: 

   2 cups of pumpkin puree, from a can or pie pumpkin.
   1 1/2 cup heavy cream 
   1/2 cup packed dark brown sugar
   1/3 cup white sugar
   1/2 tsp salt
   2 eggs plus 1 yolk
   1 1/2 tsp of cinnamon
   1 tsp ground ginger
   1/4 tsp ground nutmeg
    1/4 tsp Chinese 5 spice (optional, I love this stuff!)
Mix sugar, salt, and spices in large bowl. Beat the eggs and add sugar mixture. Stir in the pumpkin puree, then the cream. Stir until all the ingredients are well combined.
Pour into pie crust and bake at 425°F for 15 minutes. Then reduce the temp to 350°F and bake 50 minutes.  The pie is done when a toothpick inserted in center comes out clean. Cool for at least 2 hours, overnight is better. 

This pie is soooooo good. Best pie ever.  

You can make your own whipped cream or buy it. But by making it you can control how sweet you want it. All that you need is heavy whipping cream and powered sugar. Just throw them into a mixed and whip on high. One cup of cream makes a LOT of whipped cream so start out with a little and add more based on how much you need. The same goes for the sugar, start out with about a table spoon of powered sugar, taste and add from there. 

I don't have a recipe for the mini pumpkin cheesecakes.
I just put the following into a mixer and blended well. 

1 cup of pumpkin puree
about 3/4 of a cup of sugar
8 ounces of softened cream cheese
1/4 of a cup of sour cream
about 1 tsp Pumpkin spice
about 1/2 Chinese 5 spice

I may have also added 1 egg but I can't remember..... I think it would be fine without it. 
I've made pumpkin cheese cake before and didn't add egg and it came out perfectly fine. 

It could have used more pumpkin flavor but I didn't really care. I just wanted little cheese cakes! 

Mix finely crushed graham cracker with butter for the crust and press into a mini muffin pan.  

I threw this in a 350° oven for about 5 minutes to set the crust a bit then I poured in the cheese cake mixture and baked for 30 minutes I think... 

They are for sure done when they are a nice golden color and a tooth pick inserted into the center comes out clean.  

Hey I told you I didn't have a recipe. I just sort of winged it. As long as it's cooked and tasted fine, who cares! 

1 comment:

Related Posts Plugin for WordPress, Blogger...