1. First, wash the pumpkin with a warm, wet washcloth (no soap).
2. Next, cut the pumpkin in half and remove all the seeds and stringy pulp. I use a butter curler tool!
3. Cut the pumpkin in large chunks and place in a stock pot, cover with water and add several dashes of ground cinnamon. Boil for approx. 30 minutes or until tender.
4. Now the peeling of the pumpkin is very easy. Peel and place the pumpkin in a food processor, pulse puree. Then place in a strainer.
5. Strain the pumpkin and set aside (I usually strain overnight with layers of paper towels laid on top). A medium size pumpkin yields 9 Cups or pureed pumpkin.
6. To make the pie crust, place the following in a bowl:
– 2 cups of all purpose flour
– 5 ounces of vegetable shortening or butter
– 1 teaspoon of salt
Rub these ingredients between your fingers until the ingredients look like course meal. Then add approx. ½ cup cold water (add a little at a time tossing gently until the mixture pulls together.)
7. Knead the dough several times and form a dough ball.
8. Using a rolling pin and lightly dusting the work surface with flour, roll out the crust slightly larger than the tart pan.
9. You can use a regular 9” pie tin or a tart pan. (You will have a little extra left over dough if you use a 9” pan, using this recipe).
10. Mixing the batter:
Place in a mixer bowl
– 3 cups pumpkin, cooked, pureed, and strained.
– 1 ½ cups of sugar
– 3 eggs
Mix well to break/blend the eggs then add:
– 1 ½ tablespoon of melted butter
– 6 ounces evaporated milk
– 3 ounces heavy cream
– 1 teaspoon Watkins™ clear double strength vanilla
– Pinch of salt
– 3 teaspoons Saigon cinnamon
11. Fill the pie shells slowly.
12. Bake the pies approximately 1 hour in a 325 degree oven (bake just until the center is set like thick pudding). Cool completely and mix whip cream.
13. Place in a chilled bowl 2 cups of heavy whipping cream. Start mixing, then sprinkle 2 teaspoons sugar-free instant vanilla pudding mix around the cream and whip on high for approximately three minutes until stiff peaks form.
14. Top the pie with the whip cream, sprinkle the cinnamon and drizzle with caramel sauce. Make some hot apple cider and enjoy!