Homemade Pumpkin Pie

9 Oct

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

Filling:
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
2 eggs
1 Tbsp molasses

Crust:
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)
1 egg
water

Directions:

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.

Happy Thanksgiving!
Jacinthe

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3 Responses to “Homemade Pumpkin Pie”

  1. Vincci October 11, 2011 at 12:41 AM #

    This is like one of those old cooking books that assume people know how to make stuff! I like how there are no instructions on how to make the pie crust 😉

    • jacinthe October 11, 2011 at 7:40 AM #

      haha. I forgot to put the link in to another, more detailed post about pie. Just fixed it.

Trackbacks/Pingbacks

  1. A #yycMNSC Thanksgiving & Roasted Sweet Potatoes with Maple Spiced Pecans - Ceci n'est pas un food blog - October 5, 2013

    […] messy bumbleberry pie, while Jacinthe made the other two pies. One was a pumpkin pie made entirely from scratch (including steaming the pumpkins) while the other was a sweet-tart pear cranberry pie. She also […]

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