Here is where it all began, a quest for a jack o lantern to carve...... a packet of seeds, a small 4inch pot and a sun light window sill.........These things grow for fun! I was so excited every morning it was bigger I swear!
As the pumpkin plants grew bigger, I planted one in a huge plant pot! This is at my parents house, I wasn't sure how they would grow in pots but I was going to see!........ I knew nothing about growing them, I read up on the web what I was looking for and how to feed them etc, such an experience to learn something completely new!
They grew so quick, these pumpkins were from three plants, I didn't carve any of them. I read the packet to find they were eating pumpkins........I searched the web for ideas and found the American tradition of the pumpkin pie. I wanted in on this tasty tradition! Only two of them were used to bake the others I used to decorate the house and carve!
1 1/4 cups all-purpose flour
1 tbsp. granulated sugar
1/2 tsp. salt4 tbsp. (1/2 stick/2 oz/56g) cold unsalted butter, cut into small pieces
3 tbsp. cold vegetable shortening, cut into small pieces
3 tbsp. very cold water
1 can (15 oz.) 100% pure pumpkin
2/3 cup firmly packed light brown sugar
1 cup heavy cream
2 large eggs
1 egg yolk
4 tsp. all-purpose flour
3/4 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
To Make The Crust:
In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to blend. Add the butter and shortening and pulse until reduced to 1/2-inch pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass. Transfer the dough to a work surface and shape into a 5-inch disk. Wrap with plastic wrap andrefrigerate until well chilled, at least 2 hours. Position a rack in the center of an oven and preheat to 425°F (220°C).
Use a 9 inch pie pan.Line the crust with aluminum foil and fill with pie weights, uncooked rice or dried beans. Bake for 15 minutes. Remove the weights and foil and continue to bake until the shell is golden, about 5 minutes moreleaving a 1/2-inch overhang; reserve the trimmings, if desired.Transfer the pie dish to a wire rack and let the shell cool completely. Reduce the heat to 325ºF (160°C).
To Make The Filling: In a large bowl, combine the pumpkin puree, brown sugar, cream, eggs, egg yolk, flour, vanilla, cinnamon, nutmeg, cloves and salt and whisk until smooth. Pour into the crust.
Baking The Pie: Bake the pie until the filling is set but the center still jiggles slightly when the pie dish is gently shaken, about 50 minutes, or longer if using a metal pie dish. Transfer the dish to the rack and let the pie cool completely.
I used fresh pumpkin instead of canned. I cut the pumpkin into quaters in the oven, placed face down. Bake in oven at 375 degrees F (190 C) for 1 - 1 1/2 hours, or until pulp is soft. Once cooked I used a food blender to smooth the pumpkin flesh. Then sived to make the puree more firm.
These are the three pumpkins I used, when halloween was over I made the pie. I didnt have the heart to move them, they looked so cute! Thats Jack, one of the jack o lantens I carved........
And finally I thought I would share a poem that I feel sums up fall and the atmosphere a carved pumpkin can bring. Halloween will be here soon and I couldnt be happier.........
Happy fall everyone!
I would like to say thank you to Clarice at storybook woods for giving us this chance to share Autumn Bliss
If you would also like to be a part of the fun visit her at this address:
Enjoy your week