How-to Tuesday: Cooking Pie Pumpkins

Because I don't spend enough of my free time thinking about pie, I'm launching a new feature on my blog: How-to Tuesdays!  My cleverness knows no bounds.

I realize this whole blog is a how-to blog, but the idea behind this feature is to show all five of you readers how to do the seemingly basic but often complicated essentials. I have already written one post describing how to peel peaches. I have some basic how-to ideas queued up (how to make meringue; how to make a lattice crust; how to separate egg yolk from egg white) and some more advanced ideas (how to barter with pies; how to be prepared to bake a pie at the last minute for an apology/forgotten birthday/funeral/bribe; how to use pies and a wannabe witty blog in order to score lovely baking accessories from friends and family members). 

Having already admitted I'm a failure at blogging, I can assure you this won't be a weekly installment.  But I hope you will send me ideas - things you see in cookbooks that you don't understand or that you don't want to waste time trying, questions you have about all things pie related, etc. I have experienced a lot of baking failures over the years, as doubtless will continue, so I might as well document it for the benefit of people who read blogs at work.

So here is the first How-to Tuesday post - How to Cook Pie Pumpkins. This takes minimal effort and is definitely worth it; pumpkin pie is so much better with fresh pumpkins. 

Pie pumpkins come in a variety of sizes. The pumpkins in the back of this picture are on the large side, and the pumpkins in the front are the smallest pie pumpkins I've ever seen:

Tiny!

First, pierce the pumpkin all the way to the center in five or six places. One medium pumpkin is enough for 2 pies, containing about four cups of pulp. 

Then place the pumpkins in a 350-400 degree oven. If your pumpkins are like the tiny ones above, they will only need about 40 minutes at 350 because you don't want them to become mushy.  The pumpkins shown above are large - roughly 7 inches across, and I baked them at 375 for an hour.  No matter what size they are, check them after 40 minutes and every 10 minutes after that.  A knife should easily pierce all the way through to the center of the pumpkin at the top, in the middle, and at the bottom.

Once it is cool enough to handle, cut around the stem, then cut the pumpkin in half.  Scrape out the seeds and dark, slimy strings with a fork. 

You can easily cut the pulp out or peel it away from the skin. It's stringy, but don't worry about that.  It will get smooth in the food processor.

See how it can easily be scooped, but it's not overcooked?



My dad makes perfect pumpkin pies, and he prefers to microwave the pumpkins. He says to pierce the pumpkin 5-6 times all the way to the center and break the stem off (if you have the upper body strength or available male to do this), then microwave on high for five minutes. Then flip it over and microwave another five. Continue flipping it every five minutes. Depending on the size of the pumpkin, this can take 10 or even 20 minutes. 

Store the cooked pumpkin in an air-tight container. If you plan to use the pumpkin throughout the winter, fill freezer bags and press out all the additional air before freezing. The pumpkin will keep like this for months in the freezer. 

Bite Size Pumpkin Pies

Admit it - you're going to a Halloween party. You've been thinking about your costume for months.  You think you've figured out how to walk that line between cute and slutty, or - if you're a man - between nerdy and lame. (I am on the fence between a 60's style star trek ensign or a grotesque Alien/Prometheus themed costume with my dog bursting out of my fake bloody stomach.) And now you have to figure out what to bring. Here's an idea: bite size pumpkin pies. Before you scroll through the photos and decide these look too time-consuming, I will alert you that I put an easy alternative recipe with store-bought pie crust and canned pumpkin below (even though I refuse to use canned pumpkin).

You really don't need two pie pumpkins for this recipe. One medium pie pumpkin contains about 4 cups of pulp, which is enough to make 2 pies or about 48 bite-size pies. 

First things first; stab the pumpkin or pumpkins all the way through a la Garth when he is stabbing the donut cadaver in Wayne's World. Or not. Bake at 350 for about an hour, until a knife is inserted easily at the top, in the middle, and at the bottom of the pumpkin.   

Cool the pumpkin. The skin will peel off easily. Scrape out the pumpkin innards and discard (or make baked pumpkin seeds, which in my opinion is not worth your time, but whatever).

The cooked pumpkin has a stringy quality somewhat like, but not as pronounced as, spaghetti squash. 

Put 2 cups of cooked pumpkin in a food processor. Add 3/4 cup of sugar and 3 teaspoons of pumpkin pie spice.

Turn the food processor on, and add 1 cup of half and half.

Break 3 eggs into a bowl.

And beat them lightly, then add to the food processor until the filling is well blended. Don't worry if the filling has a more watery texture than you expected; it will be fine. 

Set aside.  Roll out the tried-and-true pie crust. (A butter crust would also be excellent for these.)

Roll out as much as possible. Make it slightly thinner than for a regular pie, less than 1/8 inch. If you're using store-bought crust, roll it out slightly.

And use a regular glass (that is about 4 inches in diameter or 30% larger than the mini muffins) to cut small crusts.

Butter a mini muffin pan or spray it with Pam, then press the disks into the pan so that the edge of the dough is even with the edge of each little cup. You may have to use additional pieces to cover the areas where the dough breaks. Don't feel bad if they look marred:

 Fill almost to the top with filling.

They will puff up considerably as they bake, but then flatten out a bit once they cool.

They don't look perfect, but they are yummy, fun, and good for a party.

Once they have cooled to room temperature, refrigerate for at least a few hours before serving.  Meanwhile, make spiced whipped cream, because you're fancy like that.

Put 2 cups of heavy whipping cream, 1 cup of sugar, and 1 teaspoon vanilla into the mixer (or you can use a hand mixer or make your man whip vigorously). As it mixes, add a few dashes of pumpkin pie spice and a few additional dashes of cinnamon. Mix on high until it is firm, similar to the texture of Cool Whip or even firmer. Viola! Spiced whipped cream. 

Spread on the pie and enjoy.

Red nails - go Cards!

UPDATE:  I made these again for a Halloween party. This time I used butter crust and bought piping bags. I also added 1/4 cup of half and half to the whipped cream to make it smoother. The pies turned out even better.

I had enough dough and filling to make 2 dozen bite size pies and two mini pies (not pictured). This recipe should yield between 2 and 3 dozen bite size pies. 

If you think making these tiny pies is tedious, the same recipe below can be used to make one deep dish pumpkin pie (although, I will do a separate post on that too). 

Bite Size Pumpkin Pies (with pie pumpkins)

Make this crust.

2 cups cooked pumpkin (pie pumpkins, pierced and baked at 350 for 1 hour)
3/4 cup sugar
3 teaspoons pumpkin pie spice

3 eggs, slightly beaten
1 cup half and half
1/4 teaspoon salt

Combine pumpkin, sugar, spices, and salt in food processor.  Blend in eggs and half and half.  Roll out dough to as thin as possible without breaking and cut into 4-inch in diameter disks.  Press into buttered (or sprayed with Pam) muffin tin.  Bake in 400 degree oven until knife comes out clean. (Bake about 40 to 45 minutes.)

Makes at least 2 dozen (and possibly more).  Best served cold.

Bite Size Pumpkin Pies (the easy way)

Individual pie crusts like these 

One 15 ounce can of pumpkin pie filling
3/4 cup sugar

3 teaspoons pumpkin pie spice

3 eggs, slightly beaten

1 cup half and half

1/4 teaspoon salt

In a large bowl, mix (with a spoon, whisk or hand mixer on low) canned pumpkin, sugar, eggs, half and half and salt until it is a smooth and even texture.  If you have a rolling pin, flour and roll the dough until it is slightly thinner (if not, that's ok) and cut into 4-inch in diameter disks.  Press into buttered (or sprayed with Pam) muffin tin.  Bake in 400 degree oven until knife comes out clean. (Bake about 40 to 45 minutes.)

Makes at least 2 dozen (and possibly more).  Best served cold. 

Spiced Whipped Cream

2 cups heavy whipping cream

1 cup sugar

1 teaspoon vanilla

2-3 dashes pumpkin pie spice (to taste)

2 dashes cinnamon 

Mix the ingredients on medium-high speed until it resembles cool whip or the desired whipped-creamy texture.  If you find the whipped cream is too thick for you, add 2 tablespoons to a quarter cup of half and half as it mixes until it reaches the desired texture.  This will smooth out the whipped cream considerably.