Recipe originally provided by Country Financial’s “Country Kitchen” Chef Ruth Leslie for WVFM Cooking Demonstrations.
- Preheat oven to 350 degrees F. Grease and flour a pie pan.
- Put all ingredients in a blender and blend for about 20 seconds. Pour into the prepared pie pan.
- Bake 45 minutes or until knife inserted in the middle comes out clean.
- Let cool, slice and serve with whipped cream. (Optional)
Adapt recipe to suit your dietary needs (organic, gluten-free flour, non-dairy and sweetener alternatives.)
Pumpkin Puree – Farmers Market Pumpkins straight to your pie
- Look for smaller pumpkins, a pie variety. Choose the weight of the pumpkin to determine the number of cups used in the recipe. A 1 1/2 pound pumpkin = approximately 1 cup.
- Scrub the outside of the pumpkin with warm water and a vegetable brush. Remove the stem.
- On a cutting board using a large knife, cut the pumpkin in half.
- Scrape out the seeds and fibers using a spoon.
- Cut the halves into smaller wedges and arrange skin side up in a roasting pan. Pour 1/2 cup water in the bottom and cover with foil.
- Bake for 60 minutes at 350*, or until pumpkin is soft and easily pierced with a fork.
- Scrape the soft pulp into a food processor or blender. Compost or discard the skin.
- Pulse. Add a little water at a time if a smoother puree is desired.
- Strain puree through fine mesh, cheese cloth, etc. for smoothest puree.
- Add ingredients, and viola, pumpkin pie ready to bake!
*If you are uncertain which pumpkin variety is right for the pie, just ask the Farmer! They’ll be able to tell you about the sweetness and cook-ability of each variety!*
- 3 eggs
- 2/3 cup brown sugar
- 3 tablespoons butter, softened
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3/4 teaspoon baking powder
- 1 cup pumpkin purée, not pumpkin-pie mix
- 1/3 cup flour
Ingredients for Pumpkin Puree
- 1 – 2 small pumpkins – pie variety
- 1/2 water (as needed)
Chef Ruth Leslie cooking demonstrations for Wenatchee Valley Farmers Market.
Location: Pybus Public Market commercial kitchen. Sponsored by Country Financial.