Pumpkin Pie From Scratch With Real Pumpkin For Thanksgiving
Homemade pie crust-
Pumpkin pie from scratch with real pumpkin. This pumpkin pie is completely homemade. Fresh roasted pumpkins, homemade pie crust, this is the best pumpkin pie you can get. This pumpkin pie recipe is perfect for thanksgiving. This pumpkin pie will be the best dessert on your thanksgiving table for sure. I will show you how to make pumpkin pie and it starts with cooking sugar pumpkins. This pumpkin pie recipe is easy, tasty, and delicious. Cooking the fresh pie pumpkins and making my homemade pie crust makes this the perfect pumpkin pie. This might be the best pumpkin pie ever, an old fashioned pumpkin pie, and a classic thanksgiving pumpkin pie. So make this pumpkin pie from scratch with real pumpkin and enjoy it on thanksgiving or any day of the week.
Homemade pie crust-
Pumpkin pie from scratch with real pumpkin for thanksgiving recipe
-2 2 1/2 pound sugar pumpkins for roasting-
-15 ounces pumpkin puree-
-2 teaspoons cinnamon-
-1 teaspoon ginger-
-1/2 teaspoon salt-
-1/8 teaspoon allspice-
-1/8 teaspoon clove-
-1/8 teaspoon cardamom-
-1/4 teaspoon nutmeg-
1/4 cup white sugar-
-1/2 cup brown sugar-
-1 1/2 cups evaporated milk-
-2 whole eggs plus one yolk-
-1 1/2 cups heavy cream-
-1/2 cup powdered sugar-
-tablespoon vanilla-
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HOMEMADE PUMPKIN PIE RECIPE - COMPLETELY FROM SCRATCH!
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In this video, Carolyn is sharing her favorite homemade pumpkin pie recipe made from homegrown, home-cured, baked and pureed pie pumpkins. But homemade pumpkin pie isn't the only thing this custard recipe is great for, she'll also be sharing how she transforms this healthy custard into a family-favorite breakfast. (No one has ever complained about pie for breakfast, right?)
To download the recipes for Carolyn's go-to pie crust and homemade pumpkin pie (plus other holiday recipes) click here:
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Pumpion Pie from 1670 | The History of Pumpkin Pie
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PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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Which original pumpkin pie is better? | Ancient Recipes With Sohla
What pie did they serve at the first Thanksgiving? And why didn't they use any spices? Sohla aims to find out, as she bakes two pumpkin pie recipes from 1600s.
THE RECIPES
Crusts for both pies:
- 2 large eggs
- 2 tablespoons (28 grams) white vinegar
- 10 tablespoons (140 grams) ice water
- 6 cups (750 grams) all purpose flour
- 2 teaspoons kosher salt
- 2 ½ cups (575 grams) cold unsalted cultured butter, cut into ½-inch cubes
1. In a small bowl, whisk together eggs, vinegar, and water.
2. Whisk together the flour and salt. Add butter and mix with hands, forks or butter knives until crumbly. Add egg mixture & mix together until just combined.
3. Divide dough into two pieces. On a lightly floured surface, working with one piece of dough at a time, roll out to ⅛-inch thick and line a 9-inch cast iron pie plate.
4. Trim edges to leave 1-inch overhang and crimp edges. Repeat with second piece of dough and chill each of them.
1651 French Pumpkin Pie (from The French Cook):
- 3 cups peeled sugar pumpkin, cut into 1-inch pieces
- Whole milk
- ½ cup (100 grams) granulated sugar
- ¼ cup (56 grams) unsalted cultured butter, melted
- ¾ teaspoon kosher salt
1. In a medium saucepan, add cubed pumpkin and enough milk to almost cover. Cover with a lid, and cook over medium-low heat, stirring occasionally, until totally tender.
2. Push the mixture through a colander to sift out the large pieces.
3. Mix in the sugar, butter & salt.
4. Pour filling into chilled crust and bake at 400F until the crust is browned and the filling is set. (About 40 minutes.)
1670 English Pumpkin Pie (from The Queen-Like Closet):
- One 4-pound sugar pumpkin
- 3 large eggs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- Neutral oil for frying
- ⅓ cup dried currants
- ⅓ cup dried raisins
- ½ cup (100 grams) granulated sugar
- ¼ cup dry sherry
- 2 small Rhode Island Greenie apples
- 2 tablespoons unsalted cultured butter, cut into thin slices
1. Halve, gut, and peel the pumpkin. Cut the pumpkin into ⅛-inch thin slices.
2. Whisk together the eggs, rosemary, sage, and thyme.
3. In a medium cast iron skillet over medium-high heat, heat 1-inch of neutral oil until 350F. Add a drop of the egg mixture to test if the oil is hot enough.
4. Dip the pumpkin slices in the egg & herb mixture. Fry until tender. Add the fried pumpkin to a large bowl.
5. Add in the currants, raisins, sugar, and sherry. Toss to combine.
6. Thinly slice apples and line the bottom of the chilled pie crust with the apple slices. Top with pumpkin mixture.
7. Bake at 400F until the crust is golden and the filling is bubbly.
8. While the pie is still hot, add the butter slices so it melts into the pie.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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Making a Pumpkin Pie in 1796 IS HARD |No Talking Real Historic Recipes| Pumpkin Custard Pie
Recreating a custardy pumpkin pie from 1796 because why not? There was some trial and error with this one as, like usual with historical recipes, the instructions were vague but in the end it all came together! It was a fun experiment.
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