PUMPKIN PIE FILLING
Steps:
- 1. Halve, and then quarter the pie pumpkin. Scoop out the seeds and stringy inner parts. Don't worry if you can't easily get it all out, you can get the remaining strings after steaming. 2. Cut the pumpkin into eighths and then place in a steamer. Steam for about 25 minutes or until tender (mine took about 40 minutes). Basically you want the pumpkin soft enough you can scoop it off the skin. Allow to cool enough to handle. 3. Preheat the oven to 425 degrees F. Scoop pumpkin into a measuring cup, measuring out three cups. Scoop off any remaining stringy parts and dispose. 4. In a large bowl, combine the pumpkin with remaining ingredients. Using an immersion blender, combine, taking care to puree the pumpkin. 5. Divide the filling between two pie crusts. With aluminum foil, carefully tent the edges of the pie crust. I made the mistake of doing this once they were in the oven and it was a bit of a disaster (my foil fell into the still soft pie, messing up the surface of the pie). 6. Place the pies in the oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 50 minutes, or until pies are set (check by inserting a toothpick into the centre - it should come out clean. Serve with whipped cream.
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