Married to Medicine

Married to Medicine

Sunday, October 13, 2013

*REAL* Pumpkin Pie

Almost as good as *REAL* science.  (Haha).  A huge, huge thanks all of you who posted my blog entry on Vaccination.  It's had well over 100,000 hits, and that doesn't include my own hits for responding to the gazillion comments it continues to receive.  Some of the commenters said they'd been on the fence and my entry convinced them to vaccinate.  Others said they now feel more confident explaining to their friends why they do vaccinate.  One person said I was too snarky for her tastes - who me? - but it took a little snark (and credential touting) to go viral.  My greatest hope is that it contributes, in some small way, to changing the tone of our national discussion.  This isn't an issue on which both sides are equally deserving of credence; it's not an issue we can just chalk up to "personal choice."  And it's an issue that affects all of us.  As much as we shouldn't resort to name-calling or other unproductive means of discourse, we do need to take a firm tone - a tone that doesn't include tolerance for false science and dangerous choices.  Friends don't let friends fail to vaccinate.

So anyway, onto less controversial matters.  Huge shout-out to my BFF Hillary for advising me to make real pumpkin pie.  Not only was it a super fun autumn activity for my toddler, but the final result is just heavenly.  Especially if you think you don't like pumpkin pie... but you "give it another chance" every year wanting to like it since it's so traditional and classic... give this recipe a shot.  Fresh roasted pumpkin tastes nothing like what you get out of can (and I did a side-by-side taste test of just the purees).  If you enjoy baking and/or if you're out to fill your children's autumn with all the seasonal magic you can, this is a project worth doing.

Autumn on your plate!

First, you will need to get a 4-6 pound "sugar" or "baking" pumpkin.  My son loooOOOoooved picking this out at the store, and we had gorgeous fall weather and foliage for our walk to and from.

So much fun picking out a "sugar" pumpkin!

Since you're going to all the trouble, might as well err on the big side.  Leftover pumpkin puree freezes well and is great to have on hand.  We used ours to make The Pioneer Woman's Moist Pumpkin Spice Muffins with Cream Cheese Frosting:

Freeze the leftover puree and use it all season long in all your other favorite pumpkin recipes!

These are The Pioneer Woman's Moist Pumpkin Spice Muffins with Cream Cheese Frosting.

But back to the pie story.  I let the pumpkin "hang around" for a few days because it made such a great toy for my son.  He carried it around everywhere, even slept with it at night.  He'd try to get "tools" out and tell me he was "making his pumpkin pie."  So fun.





When the time comes, you'll need to slice the pumpkin in half the long way, remove the seeds and pulp, and roast it.  To roast, just sprinkle the flesh with kosher salt and put the halves flesh-down on some parchment paper on a cookie sheet.  Roast at 400 degrees for about 45 minutes, or until a paring knife can easily be inserted into and removed from the pumpkin, in various places.  Let it cool until it's manageable (about an hour).  Then scoop out the flesh and run it through a food processor.  Voila:  Your own home made roasted pumpkin puree!


Slice in half the long way, and remove seeds and pulp.

You can also toast the pumpkin seeds, if you like.
Picking the seeds out is really fun for kids, and will occupy them for awhile!
Once you have your pumpkin puree, you're ready to get baking.  I used Alton Brown's recipe but I sort of guesstimated the quantities since I can't measure ounces at home.

CRUST:

6 ounces gingrsnap cookies (I used about 1.5 cups of crumbs)
1 tbsp dark brown sugar
1 tsp ground ginger (spice section)
4 tbsp melted butter

FILLING:

16 ounces of pumpkin puree (I used 2 cups)
1 cup cream (half and half)
1/2 tsp nutmeg
1/2 tsp kosher salt
3/4 cup dark brown sugar
2 eggs + 1 egg yolk
Whipped cream to top

For the crust, pulverize the cookies with either a food processor or a mortar and pestle.  Add the sugar and ginger, either by whisk or in the same food processor.  Whisk in butter.  Press into pie dish.  It's okay if it only covers the bottom - mine did.  Bake at 350 for 10 minutes.  

Meanwhile, heat the pumpkin puree in a saucepan.  The recipe calls for simmering until it thickens but I didn't bother since my puree was fairly thick and not really simmerable.  Add the cream, nutmeg, and salt and simmer a little more.  

In a separate bowl whisk together the brown sugar, eggs, and egg yolk.  Add the pumpkin/cream mixture slowly and whisk until combined.  Pour into pie crust.  It will be pretty runny.  

Bake at 350 for 45-50 minutes or until the sides are set but the middle still jiggles a little when shaken.  I believe I baked for an hour.  Remove and cool for at least 3 hours, or put right into the fridge.

*Homemade whipped cream can't be beat.  If you're so inclined, all you do is put heavy whipping cream in your Kitchenaid blender and use the whisk attachment.  Add a tsp or so of vanilla and powdered sugar to taste.  Presto.    

SO.  GOOD.



2 comments:

  1. omg this looks amazing. Also, can I ask how old your toddler is? I love that he slept with the pumpkin, lol!

    ALSO, I don't think I commented, but I loved your vaccine post. I share it with so many people, to be honest. It was a fantastic breakdown for laypeople, and even though some of the comments made me want to die a little, I thought you did an awesome job responding and refuting. Huge props to you for taking on such an important task and speaking up.

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    1. Thank you! Replied to this on your blog - my son just turned 3. I've found that I love each new age more, pregnancy being my least favorite and it only gets better from there. Love that my son can now do projects with me and we talk on and on about what "Autumntime" means from leaves to colors to pumpkins to apple cider, haunted hayrides, etc. So fun!

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