How to Achieve Pumpkin Pie Perfection

You know it when you taste it.  It's probably ingrained in your DNA.  We're talking about pumpkin pie perfection. That warm spiced creamy goodness with the flaky crust that falls apart, except for that little bit of chewy edge that soaked up some sugary butter from somewhere deep inside the pie.  Buttery, sugary, warm and spicy, and with a tiny crunch... it all works together to coax those yummy sounds from you just like when you took your first bite way back when.

So, what happened?  For some reason, you got the passive gene for destroying every pumpkin pie you attempt.  When you pull your pie out of the oven, your family looks on in dismay.  It's time you showed them you can overcome this pumpkin pie failure.  After today, you will be well on your way to creating the perfect pumpkin pie you dream about - just in time for Thanksgiving!

Made from Scratch

Pumpkin Pie from a *real* pumpkin. (Photo credit: Wikipedia)

The first step to making pumpkin pie perfection is to start by using simple ingredients.  And do not think for a moment that a pre-made pumpkin pie will pass as homemade. None of the things you love about pumpkin pie translates to a packaged pumpkin pie you buy in the frozen food section or even in the bakery section.  If you want to serve up pumpkin pie perfection, take your time, do your research and begin at the beginning.

The pumpkin filling can be a little tricky if you're going to use a fresh pumpkin.  Be sure when you buy your pumpkin, that you get an actual 'pie' or 'sugar' pumpkin and not a jack-o-lantern.  Yes, there are actually pumpkins that are grown specifically for cooking with and making pumpkin pie. They are smaller in size, normally very round, and have a smoother, thinner skin than the carving pumpkin variety.

You can roast your sugar pumpkin or even steam it.  Either way, you just want to get it nice and soft.   Once you have you pumpkin soft, which means it's cooked, you'll be scooping out the good parts and putting it in your food processor to puree.  All pumpkin pie recipes start with a good pureed pumpkin.  The rest of the recipe is up to you and your family's preferences.  Experiment with the recipes you find to reach just the right combination of spices.  Using your own pumpkin puree allows for this tweaking of recipes, so have fun.

A homemade pie crust is easier to make than you might think.  With just a few ingredients, and the right technique, a pie crust can be made and rolled out in the time it takes to roast and puree the pumpkin.  Most pie bakers agree that once the crust is laid in the pie pan, stick it in the oven to pre-bake for a few minutes to prevent the crust from getting soggy on the bottom.  Your pumpkin pie filling will have a lot of moisture in it, so this little step can help make your crust as perfect as your pumpkin filling.

A can of pureed pumpkin. (Photo credit: Wikipedia)

Help From the Store

If, for some reason or another, you are simply not able to make the pumpkin pie filling from scratch, then by all means, choose canned pumpkin puree.  However, be absolutely sure you are NOT using the pre-flavored stuff;  the pumpkin pie filling.  You want to use only the pure pumpkin puree without any flavoring.  To this canned pumpkin puree you will be adding eggs, cream, and a heaping helping of warm spices.  Just plopping the contents of the can into a crust won't make a pumpkin pie worthy of any table.  Even if you were to use pumpkin pie filling, the stuff with the spices, if you dump it into a crust, it will have the texture and taste of something you just dumped into a crust.  In other words, canned pumpkin puree does not a pie make.

With regard to the crust, you have to decide whether you want to take a few minutes to throw around some flour and a few other ingredients and roll out a crust.  It really is that easy to make a pie crust.  However, if for some reason you find yourself unable or unwilling to put together a pie crust, then the store can help you out again.  Look for refrigerated or frozen crusts that require rolling out.  They tend to be a bit flakier than the ready-to-use crusts.  Of course, if you choose a frozen crust you will have to thaw it out, which takes about as long as it does to make a crust from scratch.  You'll have to see which works best for your situation.

The Trick to Perfection

(Photo credit: Wikipedia)

You might have heard there is no way to make a consistently perfect pumpkin pie. This is simply not true. Pumpkin pie perfection is more of an art than it is a science. Part of perfection in baking is in knowing your equipment. Some pans are a little thicker than others or don't hold heat well.  Glass pie pans bake differently than metal pie pans or ceramic pie pans. Ovens run at a slightly higher or lower temperature than what is shown on the dial or display. You have to know where your equipment stands before you can begin making consistent pies.  This means you will have to take the time to make a few test pies to see what works best. Use different pie pans and different oven settings, take notes, and decide what method turned out the best pies.  I don't think you'll have any trouble finding something to do with the 'rejects!'

One of the tricks many pie bakers swear by is to shut the oven off about two minutes before the end of the cooking time and let the pie sit in the oven for an additional ten minutes. This allows the internals of the pie to reach that critical temperature where they can solidify without the filling over-cooking or the crust burning.  An easy trick to avoid burnt crusts is to make an aluminum foil ring to fit over the crust edges on the pie pan and placing it on top of the pie once the crust has reached a nice golden brown color. This will slow down the browning process and eliminate that frustration when you know the filling isn't cooked but the crust can't take any more color.  Also, some say a small bowl of water placed in the oven beside a pumpkin pie helps to keep the surface from cracking, although I think the cracks look homey and quaint.

Perfection is not out of reach when it comes to making a pumpkin pie. Take your time, follow these simple instructions, and don't try to rush it along. Keep these things in mind and you will begin to develop the knack for pumpkin pie perfection just like you remember from long, long ago.

Snack Recipe: Pumpkin Pie Pudding

One of the fastest and easiest desserts when you're looking for something sweet in the evening is pudding. (You do have to allow for chill-time though, so you may want to plan ahead on this one.) Pudding is also relatively healthy, without a lot of sugar or fat - it's really just mostly milk. Add some pumpkin puree and you've got yourself a healthy, fall-flavored snack!

Pumpkin Pie Pudding

Ingredients:

2 cups organic milk
1 TB butter (optional)
4 TB light brown sugar
3/4 tsp vanilla extract
1/4 tsp salt
3 TB cornstarch
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
Dash of cinnamon (optional)

Instructions:

•  Combine milk, 3 TB brown sugar, vanilla, salt, and butter (if using) in a medium saucepan and heat over medium heat, stirring occasionally, just until hot to the touch.
• Place cornstarch in a small bowl, pour in 1/2 the hot milk mixture, and whisk vigorously until cornstarch is dissolved.
• Pour mixture back into saucepan, and return to heat. 
• Let mixture come almost to a boil, whisking frequently. Then lower heat to a simmer and cook, whisking constantly, until it begins to turn thick and shiny (about 5 minutes).
• Remove from heat, and stir in pumpkin puree and pumpkin pie spice.
• Pour into individual pudding cups or dessert bowls.  Put in refrigerator and chill for at least 2 to 3 hours. 
• Sprinkle with cinnamon if desired, and serve cold.

Pumpkins - More Than A Jack-O-Lantern: A Superfood!

This time of year, pumpkins are everywhere: lining the side walks, piled beside roadside stands, and grinning down from porches. But pumpkins are more than just a decoration - they're actually a superfood! Thinking of pumpkin as a nutritious super food can be a bit puzzling.  After all, isn't the first image that comes to mind sweet and smooth and covered in whipped cream?  But, according to nutritionists, we should be thinking of pumpkin more often than during the annual Charlie Brown cartoon or as a delicious way to top off a scrumptious Thanksgiving dinner.

Pumpkin is a vegetable, regardless of those images. In fact, pumpkin is a nutrient-rich super food that has a great number of health benefits. Let's take a look at why pumpkin should get its just desserts... beyond desserts.

Pumpkins, photographed in Canada. (Photo credit: Wikipedia)

A Well-Rounded Vegetable

The list of nutrients in pumpkins is almost endless. Starting with the basic vitamins and minerals we all know, pumpkin has a healthy amount of vitamins C and E, and is a rich source of  potassium and magnesium. Pumpkin is also right up there with other super foods in the dietary fiber category.

Pumpkin also contains two lesser known elements called carotenoids, which are alpha-carotene and beta-carotene. These carotenoids are fat-soluble compounds that are specifically linked to decreasing the risk of a number of cancers, as well as lowering the risk for heart disease, cataracts, and macular degeneration.

Beta carotene is an important antioxidant. Foods rich in beta carotene, like pumpkin, sweet potatoes, and carrots, have the potential to lower cholesterol and to slow the aging process of our vital organs. Antioxidant rich foods, like pumpkin, are key to fighting the free radicals which attack our healthy cells.

And, it’s not just the flesh, the insides, of the pumpkin that is healthy. The seeds from the pumpkin also earn super food status. These seeds, or pepitas, are also nutrient-rich and beneficial, containing high concentrations of phosphorous, zinc, copper, selenium, and other nutrients. The seeds also have essential Omega 3 fatty acids and even the amino acid typtophan, known for its anti-depressant benefits. So, as you see, the pumpkin has a lot more to offer than you might think.

Thinking Outside the Pie Pan

Of course, pumpkin is associated first with pie. Beyond pie, many folks know about making pumpkin muffins or cake. These are great and delicious, but trying to branch out into more savory pumpkin dishes takes a little more imagination.

A slice of homemade Thanksgiving pumpkin pie. (Photo credit: Wikipedia)

But, first to clarify; no, pumpkin does not taste like pumpkin pie. That flavor comes from the spices used in the pie, like nutmeg, allspice, and cinnamon. Because pumpkin basically has very little flavor of its own, it will taste like whatever you want it to taste like.

Pumpkin is truly versatile enough to go into soup, chowder, stews, casseroles, and other main dishes (I have a Thai Pumpkin Coconut Soup recipe that I love).  You can puree pumpkin and add to soups as a thickener and to add great fiber and nutrition. Try roasting pumpkin and mashing like you would any squash. Flavor with herbs, salt, and pepper for added taste. You can steam it, boil it, or puree it to use in a variety of other recipes, like pumpkin pancakes for breakfast. The seeds, of course, can be roasted in a number of ways, then added to cereal, trail mix, or salads. 

For a real different twist, and a very pretty presentation, scoop out the flesh from several small pumpkins, chop up and add to your choice of meat, vegetables, rice or bread cubes, and seasonings. Then stuff the pumpkin shells with the mixture and bake to make an entrée that your guests won’t soon forget.

Pumpkin has definitely earned its place among the top super foods for a healthy diet. Colorful, nutritious, delicious, and oh so versatile – all the things a super food should be!

Still stumped for ideas for cooking pumpkin? Be sure to check back later this week for some tasty new recipes!