Are you a fresh pumpkin pie type person or canned? Well, if you’re my Bestie and her husband you’re pumpkin pie better NOT be from the can — His Mama says! Oh yes this is A Tale of The In-Law Rivalry. (Not really, it just sounded funny so I’m going with it.) Once upon a time a girl named “Bestie” married a boy named … I-love-fresh-pumpkin-pie. I-love-fresh-pumpkin-pie has only eaten pumpkin pie fresh from … oh yes, a pumpkin. Each year his Mother buys a white or “blonde” pumpkin (you can also use a sugar or pie pumpkin) and scoops out the guts. She then places them face down on a broiling pan and bakes them at 350 for about 45 minutes or until tender. Then she puree’s the pumpkin and voila! Fresh pumpkin ready to be whipped into a pie, cake or pumpkin roll.
See, when you marry into a fresh pumpkin pie kind of family, you certainly can’t come to the Thanksgiving or Christmas table with a canned pumpkin pie, especially if you’re husband is named I-love-fresh-pumpkin-pie. It’s a tragedy for my friend Bestie who now has to make pumpkin pie – from scratch- every year as long as they both shall live. (Yup, it’s even written in their wedding vows.)
Bestie called her friend (Me) who has a lovely food blog (this one) and asked if I’d like to make fresh pumpkin pie with her before Thanksgiving. I, of course, jumped at the chance to try something new and to share it with you!
So, Bestie and I set out on our adventure but I totally skipped out on the baking the pumpkin part. So, you’ll just have to take her word for how easy it is. (From what I know, it’s exactly like baking a butternut or acorn squash – simple)
Here’s our adventure in pictures:
So, at this point Bestie and I are having a blast and talking about how proud her husband (I-love-fresh-pumpkin-pie) and her Mother-in-law (We haven’t named her yet, but it’s fitting to call her “I-only-make-fresh-pumpkin-pie) will be when they sink their teeth into this bad boy.
Pictures don’t do it justice, even with my new camera. I-only-make-fresh-pumpkin-pie (Yay, we got to use her name) told us to let the pumpkin pie sit overnight before tasting it. Well, I didn’t listen and tore into my pumpkin pie. (Oh, I forgot to tell you, my Mother-In-Law doesn’t even like pumpkin pie and neither does my Father-in-Law — and for that matter Picky Pants. So I clearly married into an I-don’t-care-about-pumpkin-pie-family and got to enjoy the entire pie by myself. We can just nickname me: Pig.)
I cut a huge piece and Bestie and I tried it. We loved the taste but the texture was still … mushy. So, we left it out, as instructed and what do you think I did right after my workout the next morning? (Oh yeah, did I mention Bestie made me run 5 miles with her the next morning? I totally deserved every bit of that pie. Just sayin’) Yup, I ate about half of it. The texture “stiffened” up a bit and all the flavors had a chance to “marry” … oh it was glorious. Here’s the recipe – but if you make it, make sure you leave it out for 10 hours or so. It’s truly the secret to a great FRESH pumpkin pie.
1 1/2 Cup Pumpkin (ahem, fresh)
1 C Brown Sugar (Firmly packed)
1/2 TSP Salt
2 TSP Cinnamon
1 TSP Pumpkin Pie Spice
1/2 TSP Vanilla
2 TBSP Molasses (or Sorgum)
3 Eggs, beaten
1 Cup Cream (or half-n-half)
Combine – put into prepared pie shell (nope, not from scratch …) Bake at 400 for 40 – 45 minutes.