Louisa Enright's Blog

Mainely Tipping Points

Turkey Tracks: Pie Pumpkins and Pie

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Turkey Tracks:  November 13, 2011

Pie Pumpkins and Pie

The best pie pumpkins are long–like a huge salami.  They’re dark green that starts to turn orange in patches–they turn orange when you cook them.

I usually get one from our CSA, Hope’s Edge.  And I buy a few more, roast them, and freeze the meat–for winter pies.  Organic, of course.

Just slice the pumpkins in half, scoop out the seeds, put them on a shallow pan that has some sides–the roasting pumpkins can give off juice–and roast them for at least an hour at 350 degrees.  You’ll know when they are done–they’ll smell delicious and will fork easily.  Let them cool, scoop out the meat, and freeze or make a pie.

It takes about 2 cups of pumpkin to make a 9 or 10-inch pie.  Each of these halves makes about two cups.  Convenient, huh?

My favorite recipe comes from NOURISHING TRADITIONS, by Sally Fallon and Dr. Mary Enig.

Start with a flakey pie crust of your choice.  (Use butter or really good lard–not any of those fake fats like vegetable lards or margarine.)

2 cups pumpkin

3 eggs–if small, use 4 eggs

3/4 cups rapadura–which is dried cane juice.  I also use organic sugar.  The rapadura has a stronger taste, but the pumpkin can take it.

1 tablespoon fresh grated ginger

1 teaspoon cinnamon

1/4 teaspoon each salt, powdered cloves, nutmeg

grated rind of lemon

1 cup piima cream, or creme fraiche–piima is a cultured cream.  You could also use sour cream.

2 tablespoons brandy

Mix everything together well, pour into your pie shell, and bake at 350 degrees for 35-45 minutes.  The time will depend on the size of your eggs and the liquid in your pumpkin.  I used 3 small eggs, and the pie took more like an hour to puff in the middle.  If it takes longer, cover the  pie with some parchment paper to prevent burning.  (Don’t use aluminum foil!  For anything!!)

 This pie is as light as a feather and absolutely delicious.

Serve with REAL whipped cream.

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