Ever since I was in the 7th grade (we're talking somewhere around 12-years-ago) I've been making this sweet potato pie recipe (sometimes as many as 12 at a time during the holidays). What I hadn't made however was a pumpkin pie.
A few weeks ago, I asked my culinarily gifted (and certified) friend Jeremy what recipes he knew for pumpkin. His reply was that I could really take any recipe that called for sweet potatoes or butternut squash and replace it with pumpkin. So, when one of my other friends asked if I wanted to make a pumpkin pie from scratch this year (it would be her first time too), I jumped at the chance and knew just what to do.
One thing I was worried about though, is the fact that I've always used canned yams for my pies, which already have a ton of sugar and what-not added to them. I was scared that maybe that was why my pies worked out each time. So, we bought two medium-sized pie pumpkins, gutted them, halved them, and put them in a dish with about an inch of water; but before we baked them for an hour, we added several spoonfuls of brown sugar (oh yeah, to be healthy, we were also substituting brown sugar for the normal white sugar) to the water in hopes that it would get soaked up into the pumpkins as they baked.
Once they were finished, we scooped out the pumpkin, made three pies (I should note that doubling the recipe actually produces enough for 3 pies, not just 2), and thoroughly enjoyed ourselves once they were cooled off. Next time, I want to make my own crust too. I normally make a good graham cracker crust, but we just went with the pre-made kind to save time this time around.
Sorry if this seems rushed, I'm just feeling it after staying up most of the night last night, entranced in my book. Happy baking! Night!
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