Over the last week I’ve had a number of people ask if I have a great pumpkin pie recipe. I do, in fact, and though this post might be a little too late for some of you, I thought I’d post it anyway.
The Best Pumpkin Pie
300 g pumpkin purée
150 ml sourcream
150 g sugar
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp clove
1 Tbsp molasses
625-700 g flour (approx. 5 cups) (I like to use a mix of whole wheat, spelt and all-purpose, whatever I have on hand)
1 Tbsp vinegar
1 tsp baking powder
454 g butter, lard or shortening (if using butter, add a little less water to start; shortening is NOT my favourite to work with)
Preheat over to 400F.
Use 5”-9” diametre pumpkin(s) (the larger ‘Pie Pumpkins’ – about 9” – will usually have enough flesh for 3 pies). Cut in half and steam in a large pot with 1” of water until flesh is easy to pierce with a fork, about 20-30 minutes. Let cool slightly and scrape out flesh into food processor. Pulse until smooth. If pumpkin is super watery, strain out some of the liquid (you can let the pumpkin sit in the strainer for an hour or so.)
Make the pie crust first. See Fruit Pies and Pie Crust – Deconstructed for more details. Divide into 6 balls and wrap in plastic wrap. Refrigerate for 20 minutes then roll out. Freeze the other balls. Roll one ball out and place into pie dish. Form edges and eggwash. Let rest in the fridge for another 10-15 minutes.
Combine all filling ingredients in a large bowl and mix thoroughly. Pour into prepared, uncooked shell. Place on a parchment lined baking sheet.
Bake for 15 minutes at 400 F. Reduce heat and bake for 40-50 minutes more, until middle is still slightly jiggly. If you overcook it, it will crack. Cool for at least 30 minutes and serve.
Can be stored in refrigerator for up to 5 days. Reheat at 325 F for 15-20 minutes.