How To Make Pumpkin Pie With Fresh Pumpkin
It seems odd to have a How To Make Pumpkin Pie With Fresh Pumpkin post outside the scope of Thanksgiving, but I have been feeling lately that we eat a lot of things for Thanksgiving that we should eat more often during the year – Turkey, Cranberries, Sweet Potatoes, for sure. Pumpkin pie though, I can’t be sure of. It was never in our family pie history until very recently. I married into the need for having pumpkin pie in my repertoire. It is not that I don’t like. it is just not a favorite. When we had it in the past, it was usually a store bought pie, not particularly great, but not particularly bad. I think this was the problem. When you make it at home and go the extra mile of using a fresh pumpkin you get a great pie. The tender crust and rich, custardy pumpkin can be deeply satisfying on many levels.
How To Make Pumpkin Pie With Fresh Pumpkin – The Pumpkin
For most, thoughts of how to make pumpkin pie usually turn to cans of pumpkin. Sure, it is great time saver, but all you really need to do is roast a pumpkin in the oven to get the pumpkin you need. I know, I am with you. I, too, have walked right by those small pumpkins in the store out of habit or misunderstanding. Seriously, though, buy the pumpkin, cut it in half, scoop out the seeds, roast the halves cut side down for 45-50 minutes at 400F and you have perfect, tender, sweet pumpkin for pie.
How To Make Pumpkin Pie – Rest of The Filling
Turning the roasted pumpkin into pie filling is easy. We are essentially making a pumpkin custard. To do this, eggs, cream and milk are compulsory. That leaves sugar and spice. I like to mix brown sugar and white sugar. The brown sugar gives a great molasses taste, but is less sweet. Some care should be taken as the pumpkin itself is sweet. What is left is the spice. The official pumpkin spice blend of The Culinary Exchange has the right balance of cinnamon and clove. I have often added a little extra clove so there is a little hint of spiciness after the richness of the custardy pumpkin. You could even try a little cayenne!
How To Make Pumpkin Pie With Fresh Pumpkin – The Crust
The crust is every bit as important as the filling. You could choose a classic crust or even a crumb crust for pumpkin pie. Both will serve you well. The recipe below uses a no roll crust. It has slightly less sugar in it than my classic crust so it develops a buttery, but nuttier taste. I think the nutty taste does very well with the pumpkin. As you might guess, a no roll crust is tender and flaky, but not near as tender and flaky as a classic crust. In fact, I would say it has a bit of crunch to it. I like this, too as it contrasts the creamy filling. You could, of course, add a bit of spice to the crust. That is up to you.
How To Make Pumpkin Pie With Fresh Pumpkin – The Bake, The Crack, The Topping
The baking is straightforward – 350F for 50-60 minutes. I never cared all that much about making the perfect pumpkin pie, I just want one that tastes exceptional. I have had a few crack on the top and I always say to myself “self, why didn’t you just take the pie out a few minutes earlier”. And I respond to myself “self, i was busy washing the brussels sprouts or something, and, anyway, this is why we have whipped cream! To just cover over the crack and nobody will know”. I am satisfied with this. Whipped cream is great with pumpkin pie and a cracked pie tastes just as delicious.
The ‘How To Make Pumpkin Pie’ video is below. It also shows the making of a no roll crust and the highlighted recipe uses a fresh pumpkin. If you need help with getting the right pumpkin, as your green grocer or farmer’s market expert. They are there to help! The full recipe follows.
The ‘How To Make Pumpkin Pie With Fresh Pumpkin’ video is below. It also shows the making of a no roll crust and the highlighted recipe uses a fresh pumpkin. If you need help with getting the right pumpkin, as your green grocer or farmer’s market expert. They are there to help! The full recipe follows.
- 1 - 2 pound baking pumpkin
- 2 cups of flour
- 1 tbsp of sugar
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 6 tbsp of melted butter
- 1 egg
- 1 teaspoon of vanilla
- Ice water
- 3 eggs
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 2 tsp vanilla
- ½ cup of cream
- ½ cup of milk
- 1 tbsp of pumpkin spice mix
- 1 cup of whipping cream
- 1 tsp of vanilla
- 3 tbsp powdered sugar or to taste
- Preheat the oven to 400F.
- Cut the pumpkin in half. Scoop out the seeds. Roast the halves on a baking tray cut side down for 40-50 minutes until very tender. Remove from the oven and let cool completely.
- Remove the skin from the cooked pumpkin and set the flesh aside.
- Preheat the oven to 350F.
- In a large bowl, stir together the flour, sugar, salt and baking powder.
- In a small bowl, stir together the butter, egg and vanilla with a fork.
- Pour the egg mixture into the flour mixture while stirring. Stir the ingredients until a dough is formed and the flour mixture is fully moistened. Add ice water 1 tbsp at a time as needed to fully moisten the dry ingredients. The dough should come together and be smooth in appearance.
- With your fingers, spread the dough into a 9 inch pie pan.
- In a large bowl, mix 3 eggs, sugar, vanilla, milk, cream and spice mix together with a hand mixer or whisk until smooth, about 2 minutes.
- Add 1 lb of the cooled, roasted pumpkin flesh. Blend well with the hand mixer or whisk until smooth and the pumpkin is fully incorporated.
- Pour the filling into the prepared crust. Bake for 45-55 minutes, until the pie gets firm towards the edges and center wiggles just a little bit when the pie is bumped.
- Let the pie cool.
- In a large bowl, mix the cream, vanilla and sugar. With a whisk or hand mixer, whip the cream to stiff peaks. Top the cool pie with the whipped cream.
- Slice the pie and serve.
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