In spite of this culinarily-debilitating environment, we can honestly do most of the things we otherwise could in a more apt environment - we just need to get a little more creative at times. Enter the toaster oven pumpkin pie. Becky made some pumpkin ravioli for a group of friends this past weekend (it was supposed to be butternut squash ravioli but the stores were apparently fresh out this past weekend). The best way to get fresh, authentic pumpkin flavor for anything is to use a fresh, authentic pumpkin - which we were able to find (the last one in the store, even!) just in time for the dinner party.
As you are aware, pumpkins are generously-sized fruits. This one was on the smaller side, ringing in at approximately 3 kg (~6.5 lbs) which is a lot more pumpkin than was necessary for 9 servings of ravioli. With the leftover (a little less than half of the original pumpkin), I decided to make some pumpkin pie since we missed out on that during Thanksgiving. I picked up some smaller aluminum baking tins (approximately 6" x 9") from the grocery store and a pre-made pie crust and set forth to make my pumpkin pie.
My first attempt at this turned out a bit on the charred side, but this was mostly superficial. Beneath the super thin layer of crunchiness was a familiar texture and flavor - real pumpkin pie! If you have a real oven and are not so adventurous as to give this a try in a toaster oven, be my guest (chicken). You will have to adapt the baking times and temperatures accordingly (since I don't really have solid suggestions at this point either).
- 2 lb. raw pumpkin
- 2 T butter
- 1/2 c. cream
- 3/4 T cinnamon
- 1/4 T nutmeg
- 1/2 c. sugar
- 2 eggs
- 1 pie crust
- Depending on the size of your pumpkin (whether it be a whole, small pumpkin or simply a chunk of a larger pumpkin), you may have to chop it up into a couple pieces in order to get it to fit comfortably inside a toaster oven
- Scoop out all the seeds and membrane from the inside of the pumpkin
- Cut up the butter and place a few chunks on the inside of each piece of pumpkin (if there are multiple)
- Roast the pumpkin piece(s) in the toaster oven until tender (it took 35 - 40 minutes at 300F for mine but may vary for yours)
- Remove the pumpkin piece(s) from the toaster oven
- Using a large spoon, scoop out all the meat and place it in a large mixing bowl
- Add the cream to the pumpkin and mix well
- Using a blender (or an immersion blender if you have one), puree the filling to a smooth paste
- Add the cinnamon, nutmeg and sugar to taste (the measurements above are merely suggestions, I actually have no idea how much of each I put in) - it is important to taste test now before you add the eggs to the mixture
- Slightly beat the eggs in a separate bowl before mixing into the pumpkin filling
- Roll out the pie crust into an aluminum baking pan - or a real pie tin if you have one that will fit in your toaster oven
- Gently pour the filling into the pie crust
- I don't have a good suggestion for the timing and temperature for the pie yet, but I can relay what I did. First, I baked the pie for ~10 minutes at ~400F at which point the pie crust was beginning to brown but the filling was still very liquidy. I reduced the heat to ~300 for another 20 minutes or so until the top of the filling began to brown (but the filling still wasn't cooked through). I reduced the heat again to ~210 for another 10 - 15 minutes. At this point the top of the pie was very crisp looking (but this was only the very top).
- Remove the pie from the toaster oven and let cool
- Carefully slice and serve with cool whip or vanilla ice cream. Unfortunately we are lacking both, but it tastes just as good by itself!