Pumpkin Pie

I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer’s Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I’ll never buy a can of pumpkin puree again!

Due to the variability of the pumpkin pulp, sometimes you end up with a lot more filling than anticipated. As opposed to using a traditional 9" pie pan, I usually opt for a 9" round cake pan with high sides- this allows room for the variability. However, if you do go with the more traditional pie pan… I’ve poured the extra product into crème brûlée ramekins: set in a water bath and bake at 350°F till set.

Recipe Source

I picked this recipe mostly because I had the ingredients on-hand. Of the most exotic were evaporated milk.

• http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

Special Equipment

• 9x11 rimmed baking sheet
• 9" pie pan –OR–
• 9" round cake pan with high sides

Ingredients

• 510g (18oz) pumpkin pulp purée from a sugar pumpkin (2 cups)
• 1 12 oz. can of evaporated milk
• 130g (5oz) packed dark brown sugar (½ cup)
• 75g (3oz) white sugar (1/3 cup)
• ½ teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamon

Preparation

• 1 recipe Pâte Brisée, Graham Cracker Crust or other suitable crust.

Preheat Oven

If blind baking a pie crust, heat oven as directed, prepare crust, and then…

1. Preheat oven to 425°F

Roast Pumpkin

1. With a small-medium sugar pumpkin, cut out the stem and scrape out and discard the fibrous strands. Save the seeds and roast them later.
2. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil.
3. Fill with ¼" water.
4. Bake at 350°F until fork tender, about an hour to an hour and a half.
5. Remove from oven, let cool.
6. Peel skin and/or scoop out pulp with spoon.
7. If you want the pulp to be extra smooth, put it through a food mill or chinois.
8. I’ve also had good outcome by microwaving the pumpkin puree for 10 to 15 minutes to evaporate excess water.
9. Adjust oven temperature to 425°

Pie filling

1. In a large bowl, mix sugars, salt, and spices.
2. Add beaten eggs.
3. Stir in the pumpkin purée.
4. Stir in the evaporated milk.
5. Whisk until well incorporated.
6. Pour into pie shell

Bake

1. Bake at 425°F for 15 minutes.
2. Reduce the temperature to 350°F.
3. Bake 40-50 minutes or until a knife inserted near the center comes out clean.

Cool

1. Cool on a wire rack for 2 hours.