Monday, September 8, 2014

Pumpkin Cream Pie from Canned or Homemade Pumpkin Puree

I mentioned my son grew pumpkins this year, his e-mail read "the first one is ripe and ready for picking if you want to try to make some pie or something. Let me know if you want it for blog fodder". Words to melt a mother's heart:@) I would have been happy using it as a decoration but since he was subtly hinting around at pie that's the route I took. I was asked to save enough pulp for a traditional pumpkin pie at Thanksgiving, so today went in a totally different direction... This Pumpkin Cream Pie was pretty easy (especially using store bought crust), very tasty and nice and cool for Indian Summer!
But while the pudding filling is amazing, the slices just aren't very pretty. So I'd suggest that either you serve it as pudding or get those little individual graham cracker crusts and garnish the top with some nuts, then they'd be perfect little cream pies! Use a light hand with the spices, that helps make this a nice mild treat, I just added a little extra nutmeg to the top for the pic.

Let the season of Pumpkin Palooza begin!

Pumpkin Cream Pie-slightly adapted from The Pioneer Woman
One 9" graham cracker pie crust-store bought or homemade-I suggest individual size
3oz vanilla pudding, the cook and serve type
1 C Half and Half
1/2 C heavy cream
pinch of cinnamon, nutmeg, ginger and barely a touch of cloves-keep the spices light
2 Tblsp whisky, optional-I did not use this
1/2 C plus 3 Tblsp pumpkin puree
1/2 C heavy cream-additional
2 Tblsp brown sugar
extra graham cracker crumbs or nuts or candied pumpkin seeds or whipped cream for garnish
  1. Mix pudding, Half and Half, heavy cream and spices in pot. Bring to a boil over medium heat, stirring constantly until mixture is thick.
  2. Remove from heat, add whisky if using and pumpkin. Mix well (a whisk helps).
  3. Put lid on pot and allow to cool. Once cool place in fridge to get cold.
  4. When cold, add heavy cream and brown sugar to separate bowl and mix until light and fluffy. 
  5. Fold whipped cream into pumpkin mixture. Pour into crust, cover with plastic wrap touching the top of the pie and refrigerate for a few hours or overnight.
  6. Garnish top if desired.
To make homemade pumpkin puree: 
  1. Clean seeds and innards out of pumpkin, cut in half or fourths if larger pumpkin.
  2. Place on a parchment covered cookie sheet and bake at 350 degrees for 45 minutes to an hour (until it's easy to stick a fork into). 
  3. Let cool for a bit and remove the flesh from the skin with a spoon. 
  4. Mash the pumpkin (I used the food processor). 
  5. I then placed it in a damp clean dish cloth in a strainer and allowed it strain for an hour. Since this wasn't a specific "pie" pumpkin I even rolled up the towel and squeezed quite a bit of liquid out of it before I used it. 
  6. The puree can be frozen, I figured it would take about 2 cups to make a traditional pumpkin pie and plan to thaw it in a strainer too.
Eat well and have a happy day:@)

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15 comments:

  1. Lynn, How fun that son has pumpkins growing and is looking out for you along with his taste buds :) Your pumpkin cream pie sounds like it would be a treat in this summer heat :)

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  2. How could you say no to a pie after he grew the pumpkin. I've never made homemade pumpkin puree. Sounds delicious.
    Sam

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  3. Bring on pumpkin season! I am ready.

    Best,
    Bonnie

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  4. It melts my ❤️, too, that your son gave a hint to make a pie with it, Lynn. The cream pie really sound wonderful and I like your hint of make individual ones with the filling. You'll still be enjoying that pumpkin purée at Thanksgiving. That's a lot to give thanks for.

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  5. gosh, how well would it ship to texas? :)

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  6. What a sweet son! And I love the term "blog fodder". It is one I have used in discussing photos with Mr. Magpie. :-)

    That pie! Oooooooh, that looks like a creamy, heavenly dish!

    xo

    Sheila:-)

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  7. Hi Lynn, I guess kids always love showing their treasures to Mom no matter how old they get! Your son will be looking forward to Thanksgiving! I, too, am hearing from my family about things I could put on my blog! I think they all find it to be very amusing. Linda

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  8. My husband will love this! Must make. How nice that you have your personal pumpkin dealer! We had big plans for our own pumpkins this year. We only ended up with 1!! They must know our Halloween intentions.

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    ReplyDelete
  10. I'm impressed that your son would ask you to cook something from his own homegrown produce...yay to you both!
    This looks like it would be the perfect autumnal treat for my quilting group, especially if made in those cute, individual little graham cracker pie shells in the aluminum foil. Thanks for the great suggestion, Lynn!!

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  11. I will confess that I am not a pumpkin fan...I LOVE pumpkins, but just not to eat...BUT, if anyone could make me try, it is you and the Pioneer Woman, so maybe I'll give this a shot~ don't you love it when your son says, you might want to blog this mom....:)
    Jenna

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  12. I'll bet it's delicious! I love the idea of using it as a pudding and serving in bowls with the cracker crumbs.

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  13. Which one of us could possibly say no to one of our sons to bake a pie, I sure couldn't. His pumpkin looks real pretty and your pie looks delicious, made with a lot of love! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    ReplyDelete
  14. Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Enjoy your weekend and your new Red Plate!
    Miz Helen

    ReplyDelete

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