Creating Holiday Favorites with "FRESH" Ingredients

One of the best pies around this time of year is the classic homemade pumpkin pie. This is a tried and true recipe that we have created using fresh pie pumpkins. There is nothing that compares to making fresh pie fillings, and this is the first one of a series of pie fillings made from scratch. We have also included for your enjoyment our famous no fail pie crust recipe! We will also share our directions for making your own pumpkin puree, and how to store it for later use. We've included other fabulous recipes for your pumpkin puree! We hope you enjoy!

Pumpkin Puree:

1: pie pumpkin (makes 1- 9 in. pie)

Instructions:

1- Cut pumpkin in half w/o stem

2- Scoop out seeds of pumpkin

3- Place on foil lined baking sheets

4- Cover pumpkin with foil

5- Place pumpkins so the inside is facing down

6- Bake at 350 F until tender for 1- 1 1/2 hours

7- Scoop out of pumpkin shell and puree in blender or food processor

8- Use immediately or put in freezer-safe bags for later use

Pumpkin Pie Filling:

Ingredients-

~1 1/3 cup pumpkin puree

~1 1/3 cup sweet condensed milk

~ 1 egg

~ 1 1/4 tsp cinnamon

~ 1/2 tsp nutmeg

~ 1/2 tsp ginger

~ 1/4 tsp cloves

~ 1 cup hot water

Directions-

1: mix ingredients together

2: pour in 9 in. pie shell

3: Bake at 375 F for 55-65 min.  

Pie Crust: Makes 3 pie crusts

Ingredients-

~3 1/4 cups flour

~ 1 1/4 tsp salt

~ 1 cup shortening

~ 1/2 cup ice water

Directions-

1: use hands to mix together flour, salt, and shortening

2: make ingredients cornmeal consistency 

3: add water and lift dough to make a ball( may take less or more water)

4: roll out thin ( we use a plastic bag over the top to roll out the dough)

5: place in pie dish and seal the sides by pinching the crust 

6: place foil over the sides of crust ( take off the last 10 min. of baking)

LOOK FORWARD TO FUTURE PIE CRUST VARIATIONS...... YOU WON'T WANT TO MISS OUT!!!

Pumpkin Rolls:

Ingredients-

~ 2 eggs

~ 1 c. sugar

~ 2/3 c. pumpkin

~ 1 tsp. lemon

~ 3/4 c. flour

~ 1 tsp. baking powder

~ 2 tsp. cinnamon

~ 1 tsp. ginger

~ 1/2 tsp. salt

Directions- Beat eggs for 5 minutes. Add sugar, pumpkin, and lemon. Mix well. Combine flour, baking powder, cinnamon, ginger, and salt. Add to sugar mixture. Put on a large jelly roll pan lined with foil, or a baking sheet, well greased. Bake at 350 F for 10 min. When done turn out onto a dishtowel that is sprinkled heavily with powdered sugar. let stand for 2 min. Then pull off foil. Roll up in towel and place in refrigerator to cool.

Filling:

Ingredients-

~ 1 cup powdered sugar

~ 8 oz. cream cheese (softened)

~ 4 Tablespoons butter

~ 1/2 tsp. vanilla

Directions- Mix butter and cream cheese well. Add powdered sugar and vanilla. Mix well, spread on pumpkin roll side. After you roll out flat. Then re-roll up and place in refrigerator until it sets up. Remove, slice, and serve.