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Featured Cookbook
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Roast Turkey with Corn Bread Stuffing
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Sweet Potato Casserole
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Pumpkin Pie
Book Description
What is American cooking? Fried chicken and apple pie are part of it--but what about sweet and sour pork or gnocchi with basil? Saveur Cooks Authentic American, created by the editors of the like-named food magazine, includes just such recipes, true examples of our all-embracing, melting-pot cuisine.
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Saveur Cooks Authentic American
Authors: Colman Andrews,Dorothy Kalins
Date: November 1998
ISBN: 0811821609
Publisher: Chronicle Books
Hardcover
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Almost everybody seems to make pumpkin pie out of a can these days, and canned-pumpkin pie can be just fine. But pie made with the meat of a fresh pumpkin (not a stringy jack-o-lantern, but a tasty eating variety like the sugar baby) attains a silky, custardy perfection.
Serves 4 to 6
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FOR PASTRY:
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1 1/2 cups flour
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1/4 teaspoon salt
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1/2 cup vegetable shortening, chilled
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FOR FILLING:
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1 (1 1/2 to 2 lb ) fresh pumpkin
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2/3 cup sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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Pinch ground cloves
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1 1/2 cups evaporated milk
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2 eggs, lightly beaten
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1/2 teaspoon salt
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For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 tablespoons ice water as needed, 1 tablespoon at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
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For filling, cut pumpkin into large pieces, discarding seeds and pith. Fit a large pot with a steaming rack, add enough water to come just up to (but not over) the rack, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool, then scrape pulp from skin into a food processor and puree. Add sugar, cinnamon, ginger, cloves, milk, eggs, and salt and pulse until mixture is very smooth.
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Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a floured surface, then ease into a 9-inch pie pan. Trim edges, allowing a 1/2-inch overhang, then fold edge under and crimp or flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat to 350-degrees and continue baking until filling is set, 30-40 minutes. Allow to cool before serving.
VARIATION:
Canned Pumpkin Pie
Substitute 1 1/2 cups canned pumpkin for steamed pumpkin pulp in step 2, above, and follow recipe, increasing cinnamon to 1 1/2 teaspoon, ginger to 1/2 teaspoon, and cloves to 1/4 teaspoon.
More From This Book:
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Roast Turkey with Corn Bread Stuffing
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Sweet Potato Casserole
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Pumpkin Pie
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