{"id":33771,"date":"2013-10-10T19:07:45","date_gmt":"2013-10-10T19:07:45","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=33771"},"modified":"2017-04-18T08:46:48","modified_gmt":"2017-04-18T13:46:48","slug":"pumpkin-pie","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/pumpkin-pie\/","title":{"rendered":"Pumpkin Pie"},"content":{"rendered":"

\"iStock_000011157095XSmall\"<\/a><\/b><\/i>Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site.<\/b><\/i><\/p>\n

Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit :\u00a0OU Fruit and Vegetable Inspection Chart<\/a><\/p>\n

I love my mom and respect her cooking ability. In fact, she is the standard by which I measure how good a cook I am. However, there is one culinary creations upon which she and I will never agree and get into a knockdown, drag out, no holds barred cook off every year. I am, of course, talking about who makes the best pumpkin pie.<\/p>\n

I am of the \u201cit must be made from FRESH pumpkin\u201d school where as she lives in the \u201conly from a can\u201d universe. Needless to say, every year it\u2019s about getting the most votes to be crowned queen of the pumpkin pie universe.<\/p>\n

Obviously, the first step is to get the pumpkin ready. For the \u201cfresh\u201d pumpkin there are several ways to prepare you pumpkin for pie-dom<\/p>\n

Oven<\/span><\/h3>\n

Preheat oven to 425\u00b0F. Cut the top off the pumpkin and scoop out the seeds (cook separately) and then cut the pumpkin in half. Place pumpkin halves face down on a cookie sheet with sides. Bake until you can pierce the skin with a fork (about 45 minutes to an hour). Remove the pumpkin form the oven, let cool for 30 minutes then peel the skin from the flesh and place it in a colander. Push a little; let the liquid drain for \u00bd hour. It\u2019s ready to go. Puree at this point in a food processor.<\/p>\n

Microwave<\/span><\/h3>\n

You will need to cook the pumpkin in batches. Cut the pumpkin in half and scoop out the seeds (cook them separately). Cut the pumpkin into large chunks, leaving skin on. Place half or a third of the pumpkin chunks in a shallow, microwave dish and add about 1\/3 cup of water and then cover with a lid or plastic wrap. Remember; don\u2019t try to cook it all at once. Cook on high for 15 to 20 minutes, or until the pieces are tender (soft to the touch). BE CAREFUL when you uncover the pumpkin. The steam from the covered cooked pumpkin can burn. Let drain in colander (push down a little to get the liquid out) and let cool before you puree<\/p>\n

Cook top<\/span><\/h3>\n

Cut pumpkin in half, scoop out the seeds and cook them separately. Cut pumpkin into chunks, don\u2019t peel. Place the pieces in a large steamer basket or colander placed in a large cooking, with water on the bottom. Steam for 20 minutes, or until pumpkin is soft to the touch. Let drain in colander (push down a little to get the liquid out) and let cool before you puree<\/p>\n

Canned Pumpkin Prep<\/span>:\u00a0Open the can.<\/p>\n

Obviously the fresh prep takes a little more time but for me the flavor is soooo much better and it\u2019s worth the effort. My mom says the canned stuff is much a smoother milder flavor. Yes, both taste great but, in my humble opinion which isn\u2019t so humble, everyone should try the made from fresh pie at least once. I say, once you do, you\u2019ll never go back to the canned stuff (I have my fingers in my ears so I can\u2019t hear my mom contradicting me.)<\/p>\n

Whichever way you decide to go the following recipes run the gamut from the classic Libby\u2019s recipe to several that are really out there (but delicious) the crusts that you use are up to you but if you\u2019re in a time crunch the frozen or refrigerator ones are just fine.<\/p>\n

Pumpkin Notes<\/span>: Do not confuse canned pumpkin pie filling with canned pumpkin. The pie filling has all kinds of other \u201cstuff\u201d in it. You want the canned pumpkin. You should also know that cooked fresh pumpkin has higher moisture content than canned pumpkin. So it\u2019s best not to substitute canned pumpkin in recipes calling for fresh pumpkin unless you adjust the other liquid ingredients.<\/p>\n

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Classic Pumpkin Pie\u00a0(dairy)<\/span><\/h3>\n

8 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n