Fresh Pumpkin Pie

If I’m forced to choose between all of the pies that appear on the dessert table at a Thanksgiving dinner, pumpkin pie always wins out. I love the custard filling, and I find it difficult to pass up another vehicle for whipped cream during the holidays. My mind also rationalizes that it must be healthier than an apple pie because it has only one crust, conveniently forgetting the amount of sugar and cream required to make the filling.

I have attempted two pumpkin pies over the last month as part of my Pie and Manicure Sunday series, during which I bake a pie and get an very cheap manicure around the corner from my apartment. The first pie’s crust had some issues, and the amount of cream in the filling was overwhelming. I made the second one yesterday and I think I’ve found the correct ratios, but the cooking process was not without incident. More photos and a recipe after the jump

Pumpkin Pie
-2 cups fresh pureed pumpkin (roasting instructions below)
-1 pie crust (see this recipe and just cut it in half)
-1/2 cup whipping cream
-1/2 cup granulated sugar
-1/4 cup brown sugar
-3 eggs, lightly beaten
-1/2 tsp. vanilla
-1 tsp. cinnamon
-1 tsp. ground cloves
-1/2 tsp. ground ginger
-1/2 tsp nutmeg
-Dash of salt

Roasting the pumpkin: A pie pumpkin is a small cooking pumpkin, usually 6-8″ tall. Slice it in half, remove the seeds, and roast for an hour on a baking sheet (cut side up) at 400°. Allow it to cool, then use a spoon to scoop out the flesh. Puree it in a food processor and set aside.

1) Make your crust according to the instructions in my earlier post, or use your favorite recipe. After it is chilled, roll it out, place in your pie pan, cover with plastic wrap, and chill for another 30 minutes.

2) While the dough is chilling, mix together all of the filling ingredients in a large bowl (if your food processor is large enough, you can do this all in the processor bowl). Special note: Don’t forget to add the spices, like some people that are easily distracted while working in the kitchen. You’ll remember fifteen minutes into the baking process and be forced to remove your pie, sprinkle the spices on the custard that was setting so well, and mix with a spoon. If there was a FAIL blog dedicated to cooking, this photo would be very appropriate. It’s enhanced by my baggy flannel pajama pants. #ingredientfail

3) Pour the filling into the crust and bake for an hour at 350°, or until the custard is set. You can test this by giving the pie a jiggle, and if the filling shakes and ripples, it needs a few more minutes. If your crust is browning too much, cover just the crust with a layer of tinfoil. I also recommend placing the pie on a baking sheet to catch any runoff and make it easier to handle.

4) Allow the pie to cool at room temperature, then cover the place in the refrigerator to chill for 3-4 hours. Slice and serve with whipped cream, if desired. And, if you’re like me, thank the cooking gods that your pie wasn’t completely ruined by your mid-bake stirring.