Simply Pumpkin Pie

Simply Pumpkin Pie

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Back to steaming your pumpkin: place your pumpkin face-down in a large baking dish and fill with 1 inch of water.  Let your pumpkin steam for about 45 minutes, or until you can easily peal the pumpkin skin away.  Add your pumpkin to your food processor and pulse until pureed.   To freeze extra pumpkin puree, place in a freeze-safe container OR add your puree to a Ziploc baggie (stores for about 6-8 months).  I recommend freezing your pumpkin in 1-Cup batches, this way it’s easier later when you add it to a recipe (why not try them in my Pumpkin Perfection Pancakes or Decadent Pumpkin Spiced Cookies?!). For your pie crust, grease a pie dish.  Lay a piece of plastic wrap on your working surface, place your dough ball, and top with another layer of plastic wrap.  Roll out your dough until it’s about 1/4 inch thick.  Carefully transfer your dough by removing the top layer of plastic, insert your hand under the bottom layer of plastic, and gently lift your dough and invert over your pre-greased pie dish.  Repair edges if necessary (it’s okay if it doesn’t look perfect, it’ll still taste delicious!).  Prebake your crust for about 10 minutes, or until the crust just starts to turn golden. Add your pumpkin pie filling and smooth over.  I had a few scraps of dough left over and made decorate stars to top my pie with.  Let your imagine run wild! Pop your pie in your oven for 35-40 minutes.  Let cool before serving. Share this:PrintEmail Pin ItShare on TumblrDiggLike this:Like2 bloggers like this. I have three pie pumpkins to make pies out of and had no idea how to make the puree. You can spice & bake them, crunch them up & bread tofu with them (or just snack on handfuls at a time!).

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