Saturday, November 6, 2010

Pumpkin Pie

I never had pumpkin pie when I was growing up because my dad is not a big fan of squash. I'd heard people over the years talk longingly about pumpkin pie at Thanksgiving time, but never really cared that I might be missing out on something fabulous because we always had pecan pies and apple pies for the holidays.

Then I met my future in-laws and pumpkin pie and my whole world changed.

Not only did they introduce me to the wonders of pumpkin pie, but they opened the doors to the other squashes, butternut, acorn, pattypan, all wonderfully delicious and endlessly inspiring.

But still, I always come back to the pie. :)

Pumpkin Pie


For the Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated white sugar
  • 1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
  • 1/8 to 1/4 cup ice water

For the Pumpkin Filling:
  • 3 large eggs
  • 2 cups fresh pumpkin puree*
  • 1/2 cup heavy whipping cream
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 cloves, ground
  • 6 allspice berries, ground
  • 1/2 teaspoon salt

  1. Place the flour, salt, and sugar in a food processor and process until combined. Add the butter and process about 15 seconds, or until the mixture resembles coarse breadcrumbs.

  2. Pour 1/8 cup ice water water in a slow, steady stream, through the feed tube until the dough just holds together. Add more water as necessary. Do not process more than 30 seconds.

  3. Turn the dough onto your floured work surface and shape it into a ball. Flatten the ball into a disk, cover with plastic wrap, and refrigerate for at least an hour before using.

  4. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into circle about 1/4 inch thick.

  5. Roll the dough over your rolling pine and gently transfer to a deep dish pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

  6. In a large bowl whisk the eggs. Add the remaining ingredients and stir to combine.

  7. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.

  8. Bake the pie for 15 minutes at 425 degrees, then lower the temperature to 350 and bake for 40 minutes, or until the filling is set and the crust has browned, though the center will still look wet and jiggly.

  9. Turn off the oven, leave it open a crack while it cools and take it out, to minimize cracking.

  10. Place the baked pie on a wire rack to cool. Serve at room temperature with whipped cream or ice cream. Store any leftovers in the refrigerator.

  • I like using fresh pumpkin instead of canned puree:
    • Buy a small sugar pumpkin, also sometimes called pie pumpkin.

    • Cut it in half and scrape out the seeds and stringy fibers.

    • Place cut side up in a roasting pan. Pour in water until it's about 1 1/2 inches high. Then roast in a 400-degree preheated oven for about 45 minutes to an hour.

    • Take out and let cool, then scoop out the flesh.

    • I often like to puree the pumpkin in a food processor and then add the spices sugar and cream, and process it together. Then I scoop it into a large bowl with the beaten eggs, stir well and then pour int the crust.


  1. Thanks, it was. In fact, that was my breakfast yesterday! lol


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