Pumpkin Pie From Scratch
Traditional homemade Pumpkin Pie just like Momma used to make, there is nothing like a homemade pumpkin pie to share with family and friends. You can really tell the difference in taste and texture and other than taking a bit of time and effort, it is very easy.
What you will need...
The Pumpkin, be sure to choose a small pumpkin that is a variety specifically grown for eating, maybe known as pie pumpkins, cheese, sugar, or milk pumpkins. Do not use the Jack-O-Lantern variety, it has flesh that is tough and stringy and not as sweet. Select one that has good orange coloring and is heavy for its size and weigh from 2 to 4 pounds (1 to 2 Kg). It should be firm and free of blemishes; store in cool place till needed. You will get approximately 1 cup (225 g) of puree per pound of pumpkin.
** A 2-3 pound (1 Kg) Pumpkin == 2 cups (450 g) Pumpkin puree == 1 Pumpkin pie.
Prepare the Pumpkin
- Remove stem, wash the exterior of the pumpkin with cool water to remove any dirt and debris.
- Cut the pumpkin in half top to bottom, can be cut into quarters if needed.
- Scrape out the seeds and stringy fibers from the center of the pumpkin.
- Preheat the oven to 350°F (175 degrees C).
- Coat the cut surface of the pumpkin halves with vegetable oil.
- Place pumpkin halves cut side done in a roasting pan. Add 1 cup of water to the pan.
- Place the pumpkin in the oven and bake for 60 to 90 minutes.
- The pumpkin should be baked until the flesh is very tender. Poke with a fork to check.
Note: The pumpkin can also be cooked in the microwave. Place in a microwave-safe dish, add 1 cup of water and cover. Place in the microwave oven and cook on high for 15 minutes. Test to see if done, by poking with a fork. If not completely tender, return to the microwave and continue to cook for 5 minute intervals, checking tenderness after each interval.
- When the pumpkin has cooked to proper tenderness, remove from the oven and place on a cooling rack. Allow to cool.
- Scrape the flesh out of the pumpkin and discard the skins. Place pumpkin flesh in a large bowl.
- Puree the pumpkin with potato masher, a hand mixer, blender or food processor, until all the pumpkin is a smooth consistency.
- Drain moisture from the puree by placing it in a sieve lined with paper towels, over a bowl.
- Cover the puree with plastic wrap. Place in the refrigerator and allow puree to drain.
The Pie Crust Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (3 g) sugar
- 2/3 cup (150 g) butter, chilled and diced
- 1/3 cup (80 ml) ice water
- In a large bowl, an electric mixer or food processor, combine the butter, flour, salt, and sugar until mixture resembles coarse crumbs.
- Add the water, one tablespoon at a time, while mixing on low.
- When the dough just barely starts to come together, turn off the mixer and stop adding water.
- Turn the dough out onto a floured surface and knead briefly until the mixture forms a ball.
- Flatten the dough into a disk and wrap in plastic wrap.
- Chill for 30 minutes.
Pumpkin Pie Filling
- 3 large eggs, lightly beaten
- 1 tbsp (7g) flour
- 1.5 tsp (3g) cinnamon
- 3/4 tsp (2g) ginger
- 1/2 tsp (1g) nutmeg
- 1/4 tsp (1g) ground cloves
- 1/4 tsp (1g) salt
- 1.5 cups (355 ml) heavy cream
- 1/2 cup (110 g) packed brown sugar
- 1/2 cup (110 g) granulated sugar
- 1/2 cup (110 ml) light corn syrup
- 1 tsp (5ml) vanilla
- 2 cups (450 g) pumpkin puree
- Preheat the oven to 375 F (190 degrees C).
- Roll out the pie crust and place in a 9-10 inch pie plate.
- Fill with aluminum foil and add pie weights on top of the foil.
- Bake on the middle oven rack for 20 minutes.
- Remove the pie weights and the foil and bake for another 5 minutes.
- Remove the crust from the oven and turn down to 350 F (175 degrees C).
- Place the pumpkin puree into a large bowl, mix in the cream.
- Add the brown sugar, granulated sugar and mix well.
- Add the flour, the spices (cinnamon through salt)
Stir in the eggs, vanilla, corn syrup until well mixed.
- Pour pumpkin filling into the pie crust
- Place the pie in the oven 350 F (175 degrees C) and bake for 45 to 50 minutes, or until filling is set.
- Check after 25 minutes - if it looks like the crust is going to brown too much, place a piece of foil over the pie. Remove the foil for the last 5 minutes of baking time so crust will finish browning.
- To check if cooked, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done.
- If not done, continue to cook and check at 5 minute intervals.
- When the pumpkin pie is done, remove it from the oven and allow it to cool down completely before serving. Serve with a spoonful of whipped cream on each slice.