![]() If the puree will not be used immediately, place it in an airtight container and store in the refrigerator for 24 hours. ![]() Place in the refrigerator and allow puree to drain for at least 2 hours (but overnight is best).Īfter draining, the puree should be about the same consistency as commercially canned pumpkin filling. Be sure the sieve is placed in a bowl to catch the liquid as it drains from the pureed pumpkin. (Another method is to mix it with a hand mixer, blender, or food processor.) Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Mash the pumpkin by hand using a potato masher. Scrape the flesh out of the pumpkin halves and discard the skins. Allow to cool until can be handled comfortably. When the pumpkin has cooked to proper tenderness, remove from oven and place on a cutting board. The pumpkin should be baked until the flesh is very tender. Place the pumpkin in the oven and bake for 60-90 minutes. Place the pumpkin halves cut side down in a roasting pan. Coat the surface of the pumpkin halves with vegetable oil. Leave the pumpkin in halves or cut into quarters. Scrape out the seeds and stringy fibers from the center using a metal spoon and discard (unless you want to roast the seeds). Remove the stem and cut the pumpkin in half lengthwise. Wash the exterior of the pumpkin with cool water. 1 medium-sized pumpkin (Hokkaido is a good choice).This may be the most intimidating step if you’ve never made a pumpkin pie before, but it’s actually not so hard… It doesn’t get any easier than this, so let’s get started! Pumpkin puree Below are recipes and tips for pie crust, pumpkin puree, pumpkin pie filling, and whipping cream - using ingredients you can find in any German grocery store, with their actual German names, and already converted into grams and liters. So for those North American expats new to Germany, and for those Germans who’ve been converted into Thanksgiving fans, it’s about time I share my secrets to making pumpkin pie from scratch. (I even did it one year while hobbling around on crutches.) And most importantly, it tastes ah-mazing. Though it is certainly time intensive, making a pumpkin pie from scratch isn’t as hard as it seems. Somehow, after celebrating almost six Thanksgivings here in Deutschland, I’ve managed to piece together some good resources for making pumpkin pies in Germany. Quite honestly, it can be a little overwhelming, especially if you’re no Martha Stewart to begin with. Suddenly you’re faced with having to make a pie from scratch, using unfamiliar ingredients, and converting everything to the metric system. ![]() (Unless you’re willing to cart cans of Libby’s across the ocean, or pay an arm and a leg at a speciality food store). But if you’re trying to celebrate Thanksgiving while living abroad, things become a little more complicated. And back home, with the help of a can or two of Libby’s pie filling, a frozen crust, and some Cool Whip, baking a pumpkin pie is relatively simple. Cut into slices and top each piece with a generous amount of whipped cream.For the Americans (and Canadians) among you, pumpkin pie is a clear staple of the Thanksgiving dinner table. Place the pie on a wire rack and cool to room temperature. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Finally, add the vanilla, cinnamon and ginger, if using, and beat until incorporated. Add the eggs mixed with the yolks, half-and-half and melted butter, and beat until combined. Add the sugar and salt, and beat until combined. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.įor the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. ![]() Fit a piece of aluminum foil to cover the inside of the shell completely. Put the pie shell back into the freezer for 1 hour to firm up. Pinch and crimp the edges together to make a pretty pattern. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.
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