Best Ever Fresh Roasted Pumpkin Pie – No Evaporated Milk – Zero kilometer – we say that in Italy when its local

The only way is the BEST way in Italy I found out after making the best pumpkin pie in my life!

Roast about 2 pounds of fresh pumpkin wedges to get 2 cups of puree

…then add 2 large beaten eggs, 1/4 cup light cream or milk, 3/4 cup sugar, tbsp of flour,  1 tsp vanilla, spices of preference and Bam!  You just need to pour into the pie crust you already made.

I doubled the recipe to make them deep dish.    Here is the pie crust I used:

seriouseats.com/…/old-fashioned-flaky-pie-dough-recipe 

Recipe

Ingredients:

1 pastry for single crust pie – 9 inch

2 eggs slightly beaten

2 cups pumpkin puree

1/4 cup cream, half & half or milk

1 tbsp flour

1 tsp vanilla

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

Directions:

To make puree :place  2-3 pounds of fresh pumpkin wedges on sheet pan  in 200 degree  oven for 25 minutes or until knife inserts easily into flesh – remove from oven, cool then peel skin and let drain in strainer of excess liquid for 30 min. or longer

Line a 9 inch pie pan with pastry, crimp edge as desired and chill until ready to fill

In large bowl stir together eggs, pumpkin and cream or milk.

Stir in sugar, flour, vanilla, salt and spices

pour mixture into prepared pie pan

To prevent over browning, cover edge of pie with foil

Bake in 375 oven for 25 minutes

remove foil

bake for 40 minutes more until a knife inserted near center comes out clean

cool on wire rack

cover and refrigerate within 2 hours

 

 

 

 

Make your own Mozzarella!

20150210_09390820150210_094359Start with fresh milk curd from your local dairy and crumble it up– then pour boiling salted water over it and stir.  Then grab a handful of  cheese and press it on the strainer on both sides getting the water out. Fold the cheese back and forth, both ways several times, pressing and squeezing the water out and           re-dipping it in the hot water to keep it malleable until its shiny and  you can form a ball out of it.  Seal at the bottom and drop in ice water if you are saving for several days.  Otherwise keep in tepid water until ready to use (outside of refrigerator) for up to 2 days.

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