My First Pumpkin Pie

[jannedoe]

Other than popping a Sarah Lee into the oven, I've never made a pie before in my life. Not even one of those "open can, dump into crust, bake at 350" kind of pies. Somewhere around Halloween, I lost my mind and decided I just had to make a pumpkin pie from a real pumpkin. I had my bf and his poor friend dig out the biggest pumpkin Wal-Mart had in

Comments

[lollipop_melon]

I loved your whole narration on your pie making.
I think it sounds like me! haha! Though I'm not brave enough to try an actual pumpkin pumpkin pie. Though, I can make my own crusts (they are amazing - at least I think so ^_^) so we'd make a good team. Heehee!

Your pies look AMAZING.

[jannedoe]

Thank you! lol It was far more work than I imagined, I can tell you that much. However, there is something kinda cool about pointing to your orange spattered kitchen and the two pies cooling and saying, "I did that!" ;-D

Maybe now that I have half a freezer full of pumpkin, I'll try my hand at making my own crusts, too. ^_^

[lollipop_melon]

I'll share my crust recipe. It's SO FREAKIN EASY! You'll be able to do it no problem... but you'll need another $15 mixer guy. I have a $9 one from Wal-Mart and it has made at least 14 pie crusts.
I'm not at home, but when I get home I'll type out the recipe! :D
You'll be a pie making machine!

[jannedoe]

Woohoo! Thanks! I'd appreciate any easy pie crust recipes. ^_^

[bassgirl]

OK, I laughed out loud at the part about the mixer speed.
That was really excellent commentary.

I have never made a pie, but I regularly think that I ought to try. I congratulate you on your efforts!

[jannedoe]

Thanks! lol I wasn't laughing at all at the time, but now I look back on it and it's just hysterical.

[muileag]

I have to admit, I loved your narration, but the initial pictures had me a little worried about the final product... however, your pies came out beautiful!!! They look just like store bought pumpkin pies!!! You have inspired me :) And since you can puree so well you deserve to buy yourself a decent blender. I highly recommend a refurbished Jack LaLanne's Health Master 100. You can usually find them on Amazon pretty cheap, if refurbished. I make soup and smoothies in mine, and soon, pumpkin puree. Happy pie eating!

[jannedoe]

I was worried, too! Once everything was mixed and in the crusts, I looked at it, looked at the picture on the recipe, and thought, "This doesn't look like a can of Libby's!!!"

I'll have to look into getting a new blender. After this little adventure, I wonder what else I can make in one. I've made smoothies and milkshakes, now pumpkin puree. I'd read you can make baby food in one, and I do have a new little niece who will need some in a few months time! ^_~

I'm glad you were entertained! I'd share some pie, but it's all mysteriously vanished... lol

[jannedoe]

Libby pies are awesome! My family made them for years before my stepmom did something similar to what I did (except I think she used about 5 pumpkins). I think the family is still using her frozen pie mix to this very day, lol.

[demon_pet]

OMG.. This was amazing! I read it to my husband, and we were both giggling our heads off- You have a masterful touch with words!

BTW- And don´t worry about this too much: if you like your recipe.. stick with it!- The watery texture issue of not baking came from the milk change, the non-pie pumpkins(only VERY little of that, though), and the blending.. Mashed yields a thicker pumpkin product, and then you basically ¨thin¨it with the milk an d eggs.. but those items bake up with that traditional smooth texture. Yeah, it took some really nasty pumpkin encounters before I learned all that...

Anyway, I think your recipe sounds AWESOME.

[jannedoe]

lol I've always been a good story-writer, ever since I was little. I like to make people laugh, too, so it makes me really happy that you both were laughing! ^_~ I wasn't laughing at the time, but I can giggle about it now, too.

Your explanation makes a lot of sense. I was worried that it was because of the blending (or because I boiled it in so much water). Would using one less egg or so fix it?

[demon_pet]

As odd as this sounds? No... one less egg in the recipe you used, would likely have made it never set.. Its the egg that is kind of your saving grace in a pumpkin custard like this..

(think CUSTARD!!!)
Anyway- If you start with a thicker pumpkin- then you're right where you need to be.
Oh! The water from boiling.. shouldn't really cause much problem.. not 1 inch vs 6.. But.. if you worry about it? You can also bake your pumpkin- sprinkle a little cinnamon, sugar, butter.. bake them at 350 until tender; And you have the benefit of that awesome smell in the house!!
Also.. have you used condensed and evaporated milk? Condensed is basically like a thick, goey syrup- and fairly sweet.. Evaporated is just.. well.. odd. But its not nearly as sweet or thick and binding as condensed is...

Now, btw.. you're making me want to make pumpkin pies- its not my turn to make those this year.. and now I'm missing the smell in the house!