It’s National Pumpkin Pie Day!
I love pumpkin pie. Nothing is better for breakfast the day after Thanksgiving than a cold slice of pumpkin pie and fresh whipped cream. Here’s the video I prepared in my series of Thanksgiving Whole-Food, Real-Food videos, about how I make pumpkin pie from fresh pumpkin. The recipe follows:
Fresh Pumpkin Pie
Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin. I have not yet come across a pumpkin recipe that I wasn’t able to use the fresh pumpkin in lieu of canned. This pie turned out beautifully and cooked perfectly. I used whole wheat flour and cold butter to make the crust.
For the Crust
- 1 cup flour ((I use fresh ground, soft white wheat))
- 1/2 tsp salt ((Kosher or sea salt is best))
- 1/3 cup plus 1 TBS cold butter
- 3-4 TBS ice water
For the Pie
- 1 3/4 cup mashed pumpkin ((about 1 small pie pumpkin))
- 2 ea large eggs
- 2/3 cup brown sugar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- +/-12 oz evaporated milk ((see instructions))
For the Crust:
Sift together flour and salt. Cut in butter, using pastry blender or a fork until particles are size of small peas. Add cold water 1 tablespoon at a time gently stirring until all of the flour is moistened and forms a ball (you do not want it to feel ‘wet’). Please note that the less you “handle” this, the lighter and flakier your crust will be.
Gather pastry into a ball and place on a lightly floured surface. Gently press it flat, then turn it so that flour will be on both sides. Roll with a rolling pin into an 11-inch circle (for a 9-inch pie plate.) Try not to roll too much or start over and re-roll too often so that your crust can stay as delicate as possible.
Fold in half, then in half again so that you have a wedge shape. Gently lift and place in the pie plate with the tip of the wedge in the center. Gently unfold the dough. It should overlap the pie plate by an inch all the way around.
Fold the dough under all along the lip of the plate, then crimp.
For the Pie:
Preheat oven to 375 degrees F (190 degrees C)
Cut the pumpkin in half. Scoop out the seeds. Place each half face down on a sheet pan. Place pan in oven and pour water into the pan until it surrounds the shells.
Bake about 35-45 minutes, or until you can easily pierce the skin with a fork.
Remove from oven and cool.
Scrape flesh out of shells and blend until smooth in food processor (or you can use a potato masher).
Measure 1 3/4 cup for the pie. Any excess can be used to make pumpkin pancakes or muffins.
Preheat oven to 425 degrees F (220 degrees C)
Using a whisk, mix the pumpkin, sugar, eggs, and spices. Gradually whisk the evaporated milk into the mixture until it's thin enough to pour into the pie plate. The amount depends on the moisture content of the roasted pumpkin. It will take almost a complete 12-ounce can.
Pour into prepared crust. Bake 45-55 minutes until set (inserting a butter knife into the center will come out clean).
Top with fresh whipped cream.
You can substitute one 15-ounce can solid pack pumpkin for the fresh pumpkin.
