pie

 

So you bought butt loads of pumpkins, but haven’t had time to carve them? Okay… yeah, me too…BUT, that doesn’t mean these pumpkins need to go to waste! Why not make it into a tasty pumpkin pie? *begin drooling here*

 

Caution: Don’t use a pumpkin you’ve already carved. There will be mold and stuff. Bleh.

 

What You’ll Need:

– A large serrated knife

– An ice cream scoop, or something to scoop out the pumpkin with

– a large pot

– 9″ or 10″ plate

– Pie crusts for the pie plate(s)

 

Ingredients:

– A fairly large pumpkin

– 1 1/2 teaspoon of ground cinnamon

– 1 cup of sugar

– 1/2 teaspoon of salt

-1/2 teaspoon of ground ginger (optional)

– 3 large eggs

– 3 cups of pumpkin chunks (about 1/3 of the pumpkin – boil in water for 30 min or till tender)

– 8oz of evaporated milk

 

Step One:

– Buy a fairly large jack-o-lantern. Got it? Alright cool.

Step Two:

– Cut open the top of the pumpkin. Scoop out all of the seeds and stringy shit – throw away the stringy stuff, but keep the pumpkin seeds (if you want to roast them to eat)!

Step Three: 

– Cut the pumpkin into slices – you can follow the natural ridges of the pumpkin if you find it easier. Make the pieces small enough to fit into your pot!

Step Four: 

– Fill a pot with water (about 1″) and bring it to a boil, then place the pumpkin chunks in there. It’ll take about 20-30 minutes for the pumpkin to cook, but be sure to keep about 1″ of water in the bottom of the pot (it’ll evaporate if you don’t add more water).

Step Five:

– Once the pumpkin is soft, you can remove it from the pot.

Step Six:

– Use a regular table spoon to scrape off the mushy pumpkin stuff from the pumpkin skin.

Step Seven:

– If there’s any left over water, just use a strainer to separate it from the pumpkin.

Step Eight:

– Puree the pumpkin with a blender. You can also do this step by mashing it with a fork, but it may not be as smooth if done that way.

Step Nine:

– You’re done dealing with the pumpkin, so feel free to toss it in the freezer for a bit!

Step Ten:

– Now to start on the pie crust:

– 1 cup of flour

– 3 tablespoons of vegetable oil

– 1 tablespoon of butter

– 1/2 teaspoon of salt

– 3 tablespoons of cold water

This makes a 9″ pie crust, and all ingredients must be chilled before using them.

At this time, pre-heat your oven to 420 degrees Fahrenheit

Step Eleven:

– Mix the flour and salt in a large bowl

– Cut the butter into small pieces and blend it into the flour-salt mix

– Sprinkle on the vegetable oil

Step Twelve:

– Using a fork, blend all of these ingredients together

– Then add the cold water and continue blending

Step Thirteen:

– Get some saran wrap and place the blended ingredients on a sheet of it. Mash the ingredients together, then wrap the dough up and form it into the shape of a ball. Refrigerate for at least 30 minutes.

Step Fourteen:

– On a flat surface (counter with wax paper or large cutting board) cover it with flour. Use a rolling pin  to flatten out the dough. You want to make the flattened dough one inch wider than the pan you’re using so that it can be folded over.

Step Fifteen:

– Put the pie pan upside down on top of the flattened dough. Put one hand under the wax paper and carefully flip it over so that the dough falls into the pie pan. Be sure to center the dough, then mould it to the pie pan.

Step Sixteen:

– Cut slits into the bottom of the pie crust to prevent bubbles from forming.

Step Seventeen:

– Pour pumpkin ingredients from fridge on top of the pie crust and spread it out evenly.

Step Eighteen:

– Place pie into oven for about 20 minutes

Step Nineteen:

– Turn oven down to 350 degrees (F) and cook for 40-60 minutes

Step Twenty:

– To test your pie to make sure it’s evenly cooked all the way, use a clean knife and make a small incision into the middle of the pie. If it comes out clean, it’s cooked! Once it’s cooked, chill it in the fridge for about an hour.

Step Twenty One:

*At laaaaaaaast*

EAT. EAT IT ALL.

And in this step, feel free to add whipped cream. You deserve it.