Grandma’s Pumpkin Pie

hi friends welcome back to at Laura
stable are you ready for fall I know I
sure him today we’re going to cook a
pumpkin and get ready to make the best
pumpkin pie you’ve ever had are you
ready to join me my grandmother told me
that if you wanted to make the best
pumpkin pie ever you needed to get a
light-skinned pumpkin like this and she
called that a cornfield pumpkin she said
it made the tastiest pumpkin pie she had
ever had and I am NOT one to argue with
my grandmother so let’s get started you
need a thin weighted knife that will
make it the easiest to cut any of these
gourds like these pumpkins or any of
your winter squashes make sure you use a
good cutting board to make sure to keep
your hand out of the way at the same
time I’m going to cut this in half
very carefully then I’m gonna scoop the
seeds out oopsie he just popped in half
see that see how pretty that is inside
gosh it actually smells so good that
smells just like we’re about to cut up
jack-o’-lanterns with our children then
won’t you scoop the seeds out if you
really like your roasted pumpkin seeds
you could roast these but right now
we’re gonna focus on cooking our pumpkin
for our best pumpkin pie ever you’re
gonna be able to find recipes for pie
crust my grandmother’s recipe for
pumpkin pie
I’ll even post a picture of her
handwritten recipe that she gave me she
would have been a hundred and one this
year
I called her meemaw she is the one that
started my love affair with cookie and
things that grow fresh outside in the
garden in the summer see nice and clean
let me do the other side this is so
simple you just scoop out the insides
brush it with a little olive oil and
roast it in the oven until it’s soft you
can pierce it with a fork or a knife
it’s kind of like resting spaghetti
squash if you’ve never done that it’s
kind of a similar thing so pretty on the
inside this will taste so much better
than the pumpkin you’ve purchased in the
can
so bright and fresh inside see how
pretty that is now you see if I can get
this stem off that was pretty simple
forgot to get my hands off need to get a
basting brush we’re gonna base this with
some olive oil I’ve already prepared my
pan I’ve sprayed this casserole with a
little bit of a nonstick spray just to
make it easier to clean and I’m going to
place it cut side down in my pan see
this took just a couple of minutes to
prepare and then I’m going to place it
in the oven
see we’re actually cooking here so place
that they’re preheated oven preheated to
350 degrees we’re gonna start at 30
minutes and we’re gonna check it see if
it Pierce’s easily with a knife or a
fork if it needs a little more time
we’ll do that in 10-minute increments
we’ll check back in a little while okay
so we’re back my pumpkin actually took
an hour to bake but now it’s fork-tender
see how soft that is you can actually
peel the skin off really easily you can
either peel the skin off or you can flip
the pumpkin over Oh see how hot that is
I wish you could smell this and you can
scoop the flesh out so a little bit hot
to touch and scoop it into your bowl
just make sure you don’t get any of the
skin so you have a little piece of skin
I just put that back in my dish this is
gonna make the best pumpkin pie you’ve
ever had and you can use it for pumpkin
muffins my kids actually really love a
pumpkin chocolate chip muffin recipe
that I make and I make extra and freeze
them so that they can warm them up in
the microwave before school that’s one
of their favorites it actually also
keeps me from having to make them over
and over again I make like forty eight
at a time that reduces what the workload
for me so I know all those moms out
there like to reduce the workload just
make more at one time so you guys don’t
have to watch me break this down right
now
I’ll just show you in a little while I
put the pie together
so friends were back working on my
grandmother’s homemade pumpkin pie
earlier we baked our pumpkin and I want
to show you what I did to prepare the
pumpkin I use a regular wire mesh
strainer if you don’t have a wire mesh
strainer you can also use your colander
like you use your for your spaghetti
noodles or any pasta and I’ll put it
over a bowl that’s just a little larger
and I put my hot pumpkin it doesn’t have
to be pot hot but mine was hot you saw
me earlier peel my pumpkin skin off my
pumpkin or you can scoop it out with a
spoon and I put it to drain for about an
hour because there’s a lot of water in
that and you don’t want that in your pie
now mine is cooled I’m gonna add two
cups of pumpkin to one cup of sugar
see how exact I’m being with this that’s
good there’s one my boys will be happy
to see mom has enough pumpkin to make
their favorite pumpkin chocolate chip
muffins I just have to share that recipe
with you guys I have one cup of sugar
and my bowl here to that I’m going to
add my spices which I have cinnamon
ginger fresh grated nutmeg my
grandmother’s recipe calls for a lemon
flavoring the thing I’ve changed about
her recipe is I’ve used lemon zest but
cut is unlike that fresh taste and not
the artificial flavor of lemon flavoring
if you have one and not the editor at
your house use what you have again we
want cooking to be fun and
something that causes you stress you’ll
see why we get to baking the pie crust
I’m gonna use what I have her recipe
also calls for a little bit of salt a
scant teaspoon of salt so what I have
out here is a tablespoon so I’m just
gonna measure just a little bit some
melted butter I’m gonna post her actual
handwritten recipe for you guys
she wrote this out for me when I was
probably I’m gonna say 26 or 27 years
old and was starting a house with young
boys and it’s very special to me I have
three farm-fresh eggs see how bright
orange those are I’m going to beat these
up just a little bit with a fork
before I add them to my pumpkin and then
we just have one more ingredient before
we get to mixing this let’s get all that
yummy goodness look cover right those
yolks are that is some farm-fresh eggs
molasses is our last ingredient and I’m
gonna show you a little trick I like to
use I like to spray my measuring
utensils with cooking spray if I’m going
to be measuring anything sticky like
honey molasses things like that corn
syrup because it makes it come out so
easy and I get all the yummy goodness
see that I need two tablespoons it make
sure that’s right that’s right
two tablespoons of molasses this is
going to add such a depth of flavor to
this pie
now I’m going to use my mixer I’ll fast
forward to do that part so you don’t
have to watch the whole thing
so that’s all well incorporated
the eggs are in there nice and blended
in that’s as simple as it can get now
we’re ready for our pie shell okay
friends it’s finally time to take the
pie crust out and add our filling
now we’re gonna want to turn the oven
down to 350 degrees so I’m going to go
ahead and do that we’re gonna very
carefully try and get this rice out that
rice is hot so I don’t want to just pour
it anything so I’m going to put it in
that measuring cup for now and my pie
crust even though it looks very rustic
has stayed in place and it’s not over
baked but rustic is great they’ll know I
didn’t buy that crust that I made it
homemade now I’m gonna pour my filling
in this home cooked pumpkin has great
texture and flavor so much better than
what you get out of a can
you’re gonna get rave reviews from this
and we bake this in the oven that we
turned down to 350 degrees for 30
minutes
my grandmother’s little note here says
she would take a butter knife and stick
it in the center of the pie and if it
comes out clean after 30 minutes the pie
is done so I’m gonna put this back in
the oven and we’ll check back in 30
minutes okay
it’s time to get out our pie let’s check
it and see if it’s done
just like my grandmother said stick a
knife in the middle I think we call that
pretty clean we don’t want our pie to be
dry we work too hard on this now that is
a pretty pie I’ll get you a close-up
shot of it in just a second this pie
actually took 50 minutes to cook that’s
what happens when you’re using an older
recipe sometimes it takes a little
longer than maybe gram off remembered so
you just go with it and I do my best to
give you the information when I have it
thank you for joining me I’m going to
post my meemaw’s recipe on my website
all the instructions on how to cook your
own pumpkin from fresh pumpkin how to
construct your pie and there’ll be a
separate video on how to make your own
pie crust thanks for joining me and I
hope you enjoy your fault