pumpkin pie from scratch

[aargnzarf]

Let me warn you, this pie will take you all day. Let me warn you, this may be the best pumpkin pie you ever eat.

I made this for halloween, decorated with egg-washed bats and a crescent moon. The pumpkin I used came from my CSA's Pumpkinpalooza. (Live Earth Farm, if you're curious) The recipe calls for a sugar pumpkin.... I used a cinderella. It tasted great!

let there be pie filling....

Makes one 10-inch pie

1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned pumpkin (one 15-ounce can)
1 recipe Pate Brisée (recipe to follow)
All-purpose flour, for work surface
4 large eggs
2 teaspoons heavy cream
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
1 1/2 cups evaporated milk
Whipped cream, for serving

1. Preheat oven to 425°. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.

2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.

3. Reduce the oven temperature to 375°. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.

4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until combined.

6. Reduce oven temperature to 350°. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.


let there be crust....

Pate Brisée
Makes enough for one double-crust pie or two single-crust 9-inch pies

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

1. Pulse flour, sugar, and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

2. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

3. Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

[jeff]

Do you blind bake the pie crust?

One day I'm going to get around to cutting up a pumpkin into small cubes and steaming it. That's how I do sweet potatoes for sweet potato pie.
I don't see why it wouldn't work, it would also save time.

[aargnzarf]

Being my first pie and crust from scratch, I followed the instructions which called for a blind bake. I put some parchment in the bottom of the crust and put some pinto beans I had laying around in for weights. I did experience a little shrinkage, with some of the edges pulling in from the lip, though not too bad. After the second bake the pie crust was a beautiful color and had no areas of overcooked brown or black. The eggwash with heavy cream made the surface glossy and perfect.

I found the crust, made only with butter, to be quite superior in taste to the crusts made with shortening. It was more difficult to work with, but it was worth it.

[510dat]

I can assure you all that this is the best pumpkin pie I have ever eaten, and my mom makes a very good pumpkin pie. The crust came out great too.

[jeff]

I use both shortening and butter, the butter gives it a better taste and color, while the shortening will help with the texture.