Pumpkin Pie (From Scratch)

So I am a little more ambitious than most... I hate throwing away the pumpkins from my Fall decorations so I cook them and make home made puree. For this recipe you can use canned pumpkin puree (not pumpkin pie mix) or you can try your hand at cooking your pumpkins... though do keep in mind if you live with anyone warn them and ask for patience!
I will admit, the name brand pumpkin pie in a can where you just add eggs, evaporated milk and pour into a pie shell is delicious and has been my "go to" for many years. But being the person I am I love to say that "I made it myself". Thank you family for being so patient with me while I take up the fridge with my draining pumpkin and pumpkin splatter literally everywhere. So if you feel ambitious, I tried to break down the process as much as possible for you... recipe here.
This recipe is a little less sweet than the pie in the can version but I think it is the perfect and to a holiday meal.

Pumpkin Pie

2 Cups Pumpkin Puree

1 12oz can Evaporated Milk

1/3 Cup White Sugar

1/2 Cup Brown Sugar

1/2 Tsp Salt

2 Eggs plus 1 Egg Yolk

2 Tsp Ground Cinnamon

1 Tsp Ground Ginger

1/4 Tsp Ground Clove

1/2 Tsp Ground Nutmeg

1 Crust (See below for Graham Cracker Crust)

1. Pre heat oven to 425 F

2. Mix sugars, spices and salt. 

3. Beat eggs and add to mixture

4. Mix in pumpkin puree and then mix in the evaporated milk

5. Pour into pie shell

6. Bake at 425 F for 15 minutes

7. Reduce oven heat to 350 F and bake for 45 more minutes (check by gently wiggling pie...it should not jiggle. You can also stick a knife into the center and if it comes out clean the pie is done)

8. Let pie cool completely to finish setting before cutting. Enjoy!

Graham Cracker Crust

1 1/2 Cups Graham Cracker Crumbs

6 tbs melted butter

1/3 cup white sugar

1/2 tsp cinnamon

Mix all ingredients together and press firmly into pie dish.

For this pie there is no need to pre bake.

Pumpkin Puree

You can use any sort of pumpkin, though small "pie pumpkins" tend to be sweeter. When I use the larger pumpkins I just add more sugar to my recipe that I will use the pumpkin for later. This recipe is to make raw pumpkin puree (much like the kind you get in a can) and can be applied to many recipes such as pumpkin pie, pumpkin bread or even pumpkin cookies. Don't get frustrated! Let me know if you have any questions!

Tools:

Sharp Knife (serrated is best)

Cookie Sheet

Foil

Blender

Cheese Cloth

Strainer

1. Pre-heat oven to 357 F and line a cookie sheet with foil.

2. Cut pumpkin in half horizontally (around widest part of the pumpkin) and scoop all of the seeds and stringy pulp out.

3. Place the pumpkin halves skin side out on the cookie sheet. Cover loosely with a sheet of foil and put into the oven. Cook the pumpkins for approximately 45 minutes to an hour (sometimes longer depending on the thickness of the pumpkin). The pumpkin is done when you can stick the dull side of a butter knife right through the rind.


4. Remove the pumpkin and let cook completely before handling.

5. Once cooled scoop the pumpkin pulp from the skin into a bowl



6. Put the pumpkin pulp into the blender and blend completely. This step is very important especially if you plan to use the puree for pie or pumpkin butter. You want the puree to be completely smooth. When you run your finger through the puree it should feel almost soft.

7. Prepare the cheesecloth by cutting it into large squares (approx 12in x 12in). Layer the cheesecloth squares over the strainer... you will need at least 6 - 8 squares. This step takes some practice and you will develop your own techniques as you do this more and more.

8.  Place the strainer over a bowl or the sink. Pour the puree into the cheesecloth. Tie the first layer of cheesecloth by tying opposite corners together. Repeat with the next two layers of cheesecloth...tying it tighter each time.

9. Turn the ball over and continue to tie the layers of cheesecloth until you have a tight ball.






10. Leave the ball in the strainer over a bowl and place in the fridge for at least 4 hours. I prefer to leave it overnight. You can even add weight on top after an hour or so to make sure the pumpkin gets completely drained.

11. Cut open the cheesecloth and you should have pumpkin puree ready to become a pie or butter! :) Enjoy!


Yield: One Pie Pumpkin makes approximately 2 cups of puree.

Apple Cider

Nothing says "Fall" like apple cider (except maybe pumpkin pie!). My fiance and I went to a local apple orchard to get in the spirit of the season and came home with some great wine sap apples. As much as I wanted to I just couldn't eat all of the apples so I decided to try to make apple cider for the first time. It sounds so intimidating at first but it is incredibly simple! Granted, I did not go for any of the fermentation, so this is not a true "cider", however this was so simple I don't think I would make it any other way. I made a large pot just before Halloween and shared with my family while we passed out candy to the trick or treaters. I think I found a new fall tradition!

Homemade Apple Cider

8- 10 Apples (the choice is yours depending on your preference of sweetness)

1/2 - 1 cup Sugar (to taste)

4 tbs Cinnamon

4 tbs Allspice

1. Cut apples in to quarters (no need to peel)

2. Place apple in large pot and cover with water

3. Add Sugar

4. Wrap spices in either a double layer of cheesecloth or coffee filter. Tie shut with string or twist tie. Place into the pot with the apples.

5. Boil on high for 1 hour (uncovered). Be sure to stir periodically and make sure spices are not leaking. If they do, add another layer of cheesecloth or coffee filter.

6. Turn down heat (low/ med) and simmer for another 2 hours.

7. Turn off heat and let mixture cool

8. Remove spices and mash the apples to a pulp consistency (you can use a potato masher)

9. Strain mixture into a bowl. You can use more cheesecloth if you don't have a small weave strainer

10. Reheat in the microwave or on the stove. You can just sip the cider plain or top with whipped cream, a little cinnamon and/ or caramel sauce. Enjoy!

We enjoyed ours with a slice of pumpkin cheesecake