Oh She Glows Blog is full of great instructions and photos.
I have loved to bake pies all my life. I would rather bake a pie than any other dessert or sweet. I have tried all sorts of pies over the years. I honestly have not single favorite pie, and I am always trying something new. I love them all, old recipes and new recipes alike.
Last year my experimental recipe was a pecan pie that used real maple syrup. I was trying to find something that made a great pecan pie without ending up with a gooey sweet filling. It was a great result much richer and smoother than my traditional pecan pie. It was definitely a keeper.
This year I happened to have two sugar pumpkins on hand and decided to try my hand at homemade pumpkin pie. I remember as a kid my mother once had done this and the pumpkin was very moist and it present problems. Like everyone today, I went to the internet looking for an option that looked promising. The first thing that I found out is that the pumpkin in the can is likely not pumpkin, but some other kind of squash. Now my interest was definitely piqued. Was there a difference if I used real pumpkin? Will anyone notice? I found an option that looked good on the Oh She Glows blog. I have finished roasting my pumpkins, run them through the food processor until smooth as anything you will find on the grocery shelf. I put it in a food mill and let the excess water drain out; lesson learned from my mother. It now sits in my refrigerator ready for pie baking tomorrow.
I will post again later after the pie has been baked and ate by the family. The other pies I am bake this year besides pumpkin is the requisite chocolate, an apple and a banana cream.
