If you’d like to make a pie from sugar pumpkins for your Thanksgiving, then you’ve come to the right place! Join Kili and discover how to make your own puree. And if you think pumpkin pie smells delicious, you’re not alone.
Someone else has the same idea and is trying to track down Kili’s pie… but we won’t say who!
We’ve reproduced the recipe below so you can try it yourself if you want.
Bombur’s Pumpkin Pie
(because he’s orange and would need at least two!)
Ingredients
1-2 Sugar Pumpkin(s) about 6” in diameter
1 cup (250ml) heavy cream
1 cup (110g) brown sugar
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon of ground ginger
(As always, extra spices don’t hurt!)
2 frozen pie crusts, thawed, or your own favorite recipe! Just remember that this recipe will make enough filling for about two pies.
Method:
Cut the pumpkin(s) in half and remove seeds and strings. We used a small and a medium sugar pumpkin. Place the cut sides down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the inside flesh is tender when poked with a fork (the skin will still be relatively tough). Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
Once you have your puree ready, it’s time to make the rest of the filling!
Mix together all dry ingredients then stir in the heavy cream. Add the pumpkin puree then the four eggs. Since these pies don’t rise much, it’s okay to fill them all the way up to the edge of the crust. Bake at 425˚ F for 15 minutes, then lower the temperature to 350˚ for 45 minutes (if you have a 9” pie tin. If it’s smaller, try 30 minutes and check it). To test your pie, stick a knife in the center and make sure it comes out clean.
Let the pie cool to set up, and try to keep it away from Beorn and Bombur while you do so. Then, enjoy!
HAPPY THANKSGIVING and HAPPY HANUKKAH!
