Wednesday, October 20, 2010

Pumpkin Pie

Yield: 2 small pies


-1 box coconut butter cookies, crushed
- ~2/3 chocolate digets (or all that remain after boyfriend has snack), crushed
- 1/2 stick butter, melted

- 1 호박 (pumpkin/indeterminate squash), yielding ~2-3 cups flesh
- 1/2c sugar + honey (I held the bottle and squeezed hard for about 5 seconds) or 3/4 cup sugar
- 10oz milk + 2 tbsp heavy whipping cream (I didn't have regular milk on hand, but I did have chocolate milk leftover from making custard. Whatever, it was fine)
-2 tsp cinnamon
- 1/2 tsp each pie spices (whatever combo you have of cinnamon, cloves, nutmeg, allspice, fresh or powdered ginger, 2 tsp vanilla)
-4 eggs
- 1 tsp salt

photo credits to JJ, obvi

0. Make a graham cracker crust. Don't pre-bake it.
1. Quarter the 호박/pumpkin. Put the pieces in a big bowl with a couple inches of water and nuke it for 5 minutes
2. Switch the position of the pieces around in the bowl. Nuke for another 5 minutes.
3. Soft yet? If so, scoop out the insides (careful: hot!) and roughly mash 'em with a fork. Then add in the sugar and set the hand mixer on that sonofagun.
4. In a big bowl, combine the rest of the filling ingredients. When the pumpkin has cooled enough that it won't scramble the eggs, add that in too. Hand mixer again, until it's smooth.
5. Pour the filling into the crust. Bake at 375F/175C for, like 50ish minutes.
6. Let cool, and serve with ice cream, whipped cream, or lightly broiled meringue.

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