Homemade Pumpkin Puree and Pumpkin Pie - LIVE

Описание: Pumpkin pie is a staple of the season - but have you ever made one from a pumpkin? its easier than you think and seriously SO WORTH IT! the flavor of the fresh pumpkin is divine and everyone will be super impressed!
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A few years ago when my daughter learned that most people make pumpkin pie from a can vs from a pumpkin she was horrified! It's one of our favorite things to do together! Even better then pumpkin puree is easy to make in bulk and freeze for use in other recipes!

PUMPKIN PUREE
1 sugar pumpkin
cut your pumpkin in half
scoop out the guts, the seeds, and strings, scoop it nice and clean
cut off the stem's
place the pumpkin cut side down and pierce the back with a fork
cover it with foil and bake it at 350 for an hour and a half
let them cool slightly then scrape all the pumpkin out of the skin
puree the pumpkin in a food processor, or in smaller batches in a blender
if it's too wet you can strain it, if it's too dry you can add a tsp or two of water
to drain - place a tea towel or 3 layers of paper towels into a strainer over a bowl and pour the puree into it, once it's quit dripping it will be ready to use!

FLAKY PIE CRUST
2 ½ C flour
1 tsp sugar
1 tsp salt
½ C shortening
8 Tbsp unsalted butter
1/3 C plus 1 Tbsp ice water
Mix flour, sugar, and salt.
Break shortening and butter into small chunks.
Cut into flour by chopping vigorously with a pastry blender
Drizzle over ice water, using a spatula cut in water until the mixture looks evening moistened. You may need to add more ice water. When pressed together dough should look rough, not smooth.
Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze. Roll out and fit into the pan, fix rim, and refrigerate at least 30 mins more.
preheat the oven to 400
line the crust with foil and fill with pie weights (or beans/rice)
bake for 10 mins to par-bake the crust
pull out the crust, foil, and weights and fill with pie filling

PUMPKIN PIE
15 oz pumpkin puree
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1/8 tsp ground cloves
½ tsp salt
3 large eggs
¾ C brown sugar
1 ¼ C whipping cream,
2 tsp cornstarch
preheat oven to 425
Mix filling until smooth, pour into pie crust
bake 15 mins then lower the temp to 350 and bake 30-35 mins
Cool 2 hours – serve with whipped cream

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ASHLEE MARIE is all about from-scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

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