I’m not huge into making pies, but I really wanted to try to make a real pumpkin pie and avoid all packaging – a Thanksgiving challenge for myself!
I got my hands on some pie pumpkins, which is easy to do, and I really only needed one. Chopped in half, and gutted, they went cut side down into the oven to roast until super tender.
It’s very easy to peel afterwards.
First, I mashed it with a potato masher and this is what it looked like.
Then I gave it the immersion blender treatment.
Much more of a purée now!
It was super thick so I decided I didn’t need to strain it at all.
Obviously I needed to make pie crust. I’ve never figured out what the big deal is with pie crust. I just follow directions and it turns out every time.
This one couldn’t be simpler:
- 6 ounces butter, cold, diced
- 2 cups flour, I used white whole wheat
- 1/3 cup + maybe more of ice water (mine needed more)
Mix flour and butter first, then add ice water and if needed add more 1 tablespoon at a time.
I wrapped mine in homemade beeswax wrap and stuck it in the freezer, then realized I should have put it in the fridge. I had to wait a while to roll it out.
For the pie filling:
- 2 cups pumpkin
- 3 eggs
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- Cinnamon
- Nutmeg
- Allspice
- Salt
Whisk together.
I wanted my shell a bit pre-baked so it was in the oven, then I poured the filling into the shell.
Cook at 350 F for about 55 – 60 minutes.
The pie smells amazing, but a little warning here; I was using the oven for sweet potatoes and slid this pie onto a rack that was only 1 away from the one I was using. The pie pan fit perfectly, but then the filling rose a bit and off came some of the top! So, it’s not pretty now and I never make nice pie shell crusts. I’m sharing it anyway to be as real as possible and show the not-so-pretty side of not wasting perfectly good food.
Peace and love,
Kristan
Suffused Supper 