We had a bumper crop of pie pumpkins in our garden this summer. So, my son, Charley decided he wanted to learn to make pumpkin pie. This recipe is the result of lots of trial and error in using fresh pumpkins in our pie. We love it, and hope you will, too.
What You Need:
For the Crust:
1 cup flour
1/2 tsp. salt
1 Tbsp. powdered sugar
1/4 cup shortening
1/4 cup heavy cream
2 Tbsp. butter
For the Filling:
1- medium sized pie pumpkin (for 2 1/2 cups pumpkin puree)
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbsp. Corn starch
1/2 teaspoon salt
1-2 Tbsp. pumpkin pie spice
2 large eggs + 2 egg yolks (beaten)
2 1/2 cups evaporated milk (about 1 1/2 cans)
For the Whipped Cream:
1 cup heavy cream
2 Tbsp. powdered sugar
*Please note: this recipe makes a DEEP DISH pie. If you are using a regular pie plate, you will need to either cut the filling by about 1/3 or use the extra filling to make pumpkin custards (which I recommend).
Preheat the oven to 400-degrees (F). Wash the outside of the pumpkin with water. Split the pumpkin in half and scrape out the seeds and stringy goop.
Place the two halves, split side down in a 9×13 pan in about 1/2″ of water. Bake at 350 for 20-30 minutes, or until knife easily goes through the side of the pumpkin.
Remove from oven, drain water, and allow to cool for 10-15 minutes until you can handle it without burning yourself. Scrape the flesh of the pumpkin off of the skin, and place in a medium saucepan. Using an immersion blender or potato masher, purée the pumpkin in the pan until as smooth as baby food.
If the pumpkin is very watery, cook over medium heat for another 15-20 minutes until some of the water cooks off. Let cool to lukewarm.
Make the Pie Crust
While the pumpkin bakes, make the pie crust.
Combine the flour, salt and sugar in the bowl of a stand mixer. Add the butter and shortening. Mix on low until coarse crumbs form.
Add the heavy cream, while mixing on the lowest speed. Mix until dough forms one ball. No longer than 1 minute or your crust will be tough.
Form the dough into a disk, and wrap in plastic wrap. Refrigerate until you are ready to roll for the pie.
Make the Filling
In a large mixing bowl, whisk together the sugars, corn starch, salt, and pumpkin pie spice. In another mixing bowl, beat together the eggs, pumpkin, and evaporated milk. Whisk the pumpkin mixture into the dry ingredients. Allow to rest in the refrigerator for at least 1 hour. (This allows the flavors to mix better.)
Make the Pie
Roll out your crust dough. (I use parchment paper lightly floured so that I can flip the whole thing over on the paper, into the pan, then peel the paper back.)
Make a pretty edge of the pie. Here Charley is crimping the edges by pushing inward with two fingers and outward with his thumb. Allow the crust to rest in the refrigerator for 15-30 minutes.
Preheat the oven to 400-degrees (F) again. Place onto a rimmed baking sheet (to catch any drips or overflow), and pour the filling into the crust. Cover the edges of the crust with foil to help keep the from burning. Place into 400-degree oven for 60-75 minutes. Remove the foil around 40 minutes into baking.
(I use a stoneware pan, so it takes longer. A glass pan should finish in an hour. And if you’re not using a DEEP DISH pan, I would check it at 45 minutes.)
The pie is done when the middle is a bit jiggly, but the edges are firm about an inch to two inches in from the crust. Remove and cool to room temperature on a cooling rack. Cool completely before serving.
If you want to add fresh whipped cream, combine 1 cup heavy cream and 2 Tbsp. powdered sugar. Whip until stiff peaks form.
My Boy and his Thanksgiving Pie. I hope you enjoy it as much as he does!