Petra Cox: I am Petra Cox with Moms Apple Company Pie in Occoquan, Virginia and now
that we’ve made our bottom crust for our pumpkin pie, we’re going to make a
pumpkin pie filling to put in it. So what we need for that is our eggs, we’ve two of
those. I am going to crack in to a mixer and beat them just until the yolks are
broken. I like to use the whisk function in a mixer, just because it makes really
quick work of mixing. There are so many points where all the ingredients are
being integrated. So, next I am going to add half a cup of sugar, mix that just until
the sugar and the eggs are just combined. We have used only a half cup of sugar,
some recipes use more in a pumpkin pie but since we use our own nice fresh
pumpkins that we go ourselves, we sort of really rely on the flavor of the pumpkin
to make the pie really good. So, I have a cup and a quarter here of pumpkin and
squash mix, of course we are using the fresh stuff. If you are using canned
pumpkin, you might want to add a just a little bit of water for moisture because
fresh pumpkin is sometimes a little more watery, a little more juicy than the
canned pumpkin.
So, on to our egg sugar and pumpkin and squash mixture, I am going to add our
dry spices which are the cinnamon. We got a tea spoon and a half of cinnamon, a
half a tea spoon ginger, half a tea spoon of nut meg and a quarter of a tea spoon of
cloves. Cloves are probably the most potent spices, so we need a little less of that
than the other things. Cinnamon is the sort of sweeter spice here so we add a little
more and cinnamon is sort of the flavor that you expect in a pumpkin pie, so
there’s more of that than the other spices. The spices also have to get pumpkin pie
sort of deeper color, so, we mix that just to combine. So, one ingredient that you
don’t think of, when you think of pumpkin pie is salt. It doesn’t taste salty when
you eat it but it sort of around that, all the other flavors in the pumpkin pie, the
sweetness and spiciness and flavoredness. So, we put just half a teaspoon of salt
and then we move on to the liquid ingredients. And then the last and final
ingredient for the most basic pumpkin pie is your dairy.
We use three quarters cup of regular condensed milk not skimmed condensed.
That means the half of the water has been removed from the milk so you get a lot
of nice dairy flavor without as much liquid and there’s also a quarter cup of heavy
cream so you get the nice sort of rich flavor from that as well. If you’re using
canned pumpkin, you can use a little more of the milk mixture or you can use a
little water to add some more moisture to it and so we add this in to that mix.
Pumpkin pie filling can be made ahead of time and put in the refrigerator but if
you do that you would probably like to add the eggs last, just so that it keeps
better. Now, that I have put all the ingredients in here, I am going to scrape up the
edges, make sure that every thing is really nicely combined. So, after I’ve scooped
down those sides, I’m going to give it a quick mix again. And now, we have made
our pumpkin pie filling for a pumpkin pie. At this point you can pour it straight in
to the pie crust and bake it for about 45 minutes to an hour in the 350 degree oven
or you can add some other additions to make a more unique pumpkin pie. So Ill
show you how to do that right now.