Pies Recipes

How to Make Homegrown Pumpkin Pie: Everyone Can Grow a Garden (2019) #37

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Garden writer Susan Mulvihill shows you how to bake a pumpkin and make homemade pumpkin pie, especially the ones you grew! She also discusses ways to cook and prepare winter squash. From Susan’s in the Garden, SusansintheGarden.com.

Original of the video here

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hi everyone I’m Susan Mulvihill I’m notin the garden today but I’m going to bein the kitchen because I’m going to showyou how to bake a pumpkin and make thebest pumpkin pie ever so stay tuned[Music]every year I like to grow either sugarpumpkins or New England pie pumpkins youcan see they’re quite small and thereason they’re so good for a pie is thatthey don’t have really moist flesh andso you’re not going to have a watery piefilling but these are quite easy to growand this little guy is actually going togive me plenty of pulp to make a 10-inchpumpkin pie so the first thing that youneed to do is to take a baking sheetthat has sides on it just in case thisleaks a little bit and put a little bitof foil inside and then you just setthis here and put it into a preheated350 degree oven for about 90 minutes andwhat’s going to happen is as it bakes isgoing to kind of sink down into itselfand that is perfectly okay you don’thave to pierce it before you bake it oranything it is so easy so let’s get itin the oven and then I’ll be back withyou at about 90 minutesso while the pumpkin is baking I wantedto show you some of the winter squash Igrew this year and give you some ideasabout how you would prepare bake or cookthem so this is a small butternut squashhere is a delicata squash this is avegetable spaghetti squash and this is acushaw squash so if I wanted to makeeither a casserole risotto or some typeof a stew what I would do is I would usemaybe either the butternut squash or thedelicata squash or even the cushawsquash and I would peel the outside cutit open remove the seeds cut them intochunks and add them to whatever it isyou’re making if you want to have amashed squash to put into a soup orperhaps to make a squash pie which Iknow sounds weird but if you google themand find a good recipe definitely giveit a try then what I would do is I wouldpeel the squash I would cut it intowedges make sure you have the seeds outcut it into chunks and then add them towater in a saucepan and steam it untilit’s nice and soft and then you wouldmash it and add it to whatever it isyou’re making to bake a spaghetti squashwhat you would do is pre-heat your ovento 400 degrees and generally the bestway to get them to bake quickly is tocut them in half lengthwise scoop outthe seedsmaybe brush a little bit of olive oil onthe cut surfaces place them cut sidedown onto a foil lined baking sheet andbake them for about an hour untilthey’re tender enough to use and thenyou just kind of flake the strands ofthe spaghetti squash apart and you canuse them in a casserole but what I liketo do is just to put a nice marinarasauce on it maybe with some onions andmushrooms so that is a really tasty wayto do that if you want to roast yourwinter squash I would recommend usingthings like either the delicata or abutternut schoolyou’re going to cut them in halflengthwise scoop out the seedsmaybe brush the cut surfaces with oliveoil and then you’re going to put theminto a 400 degree ovenroughly for about 40 minutes and I wouldput the cut side down or if you put thecut side up make sure you cover the panwith foil and that’s just to make thembake more quickly and evenlyokay it’s been 90 minutes it is softit’s very hot so you have to be carefulof that I’m just going to take the stemoff and then I’m going to use a knifejust to cut it part way open to let itcool and be very careful of hot steamthere you can see that coming out so I’mjust going to let it cool once it’s coolenough I’ll scoop out the seeds andscoop out the pulp okay my pumpkin pulphas cooled so I’ve run it through ourfood processor to make it nice andsmooth and it really looks like the realthing doesn’t it if you don’t have afood processor you could certainly mashit with a potato masher or you could putit in a blender or use a stick blenderbut really you want to have just a nicesmooth puree now the pie recipe that I’mgoing to use comes from Martha Stewart’spies and tarts cookbook and I cannottake credit for it but it is the bestpumpkin pie we have ever had and it’svery easy to find this book I heartilyrecommend it because it is my favoritecookbook and there’s all kinds offabulous desserts to make in there sothat’s what I’m starting with the recipeis called sugar pumpkin molasses pie andthe first thing we need to do is to makea crust now of course you can go to thestore and you can buy a ready-made piecrust but if you really want to gohomemade I recommend making your own piecrust it’s not hard just takes a littlepractice and pie crust is very forgivingas you’re putting it into the pan soeven if it tears or you’re missing alittle something in one spot it’s not aproblem so I’m going to use my BettyCrocker cookbook pie crust recipe andit’s very simple so let’s get started[Music][Music][Music][Music][Music][Music][Music][Laughter]so here’s my pie crust you can see it’snot perfect but it still looks greatI’m currently preheating my oven to 375degrees now let’s make the filling[Applause][Applause]okay now I’m going to put the fillinginto the pie shelland I’m going to bake it for one hour at375 degrees I just took the pie out ofthe oven and the important thing to lookfor so you know that it’s finishedbaking is you want to make sure that thecenter does not have a bit of a wobbleto it you really want it to look veryfirm sometimes the top of a pumpkin piewill crack open a little bit on the topand that’s perfectly normal so don’t youworry about that so now I’ve got it on arack and I’m going to let it cool toroom temperature one thing I wanted tomention is that when you made your piefilling if you had more than would fitinto your pie pan just put it into adish and bake it alongside your pie itmakes a lovely pudding that isabsolutely deliciousokay here is the finished product andwhat I did is I took some toasted pecansand just put them around the edge and inthe center now something Martha Stewartlikes to do is she takes extra pie doughand she’s sort of freeform cuts littleautumn leaves out and what you do is youbake them on a cookie sheet just untilthey’re light brown and then you takethem out let them cool and then once thepie has cooled down you’re going to justplace them on the top just as a littlebit of extra decoration I hope you havea wonderful Thanksgiving[Music]

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