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Pumpkin Pie
Sincere Pie
Although my mother taught all her children to cook, I don’t recall anything of my siblings’ efforts — with one exception. When Loren was 11 or 12 he decided one Halloween to make pumpkin pie from the Jack-o-Lantern. I’ve no idea what prompted him. And I vaguely recall my mother trying to talk him out of it (at 11 he’d have needed a lot of help). But he was determined.
I don’t recall the results of his efforts either, but I suspect that given the fact that it wasn’t a cooking pumpkin it wasn’t very good. At any rate, it was a one-time deal.
I don’t recall if I’ve ever made a pumpkin pie, though I’m sure I’ve never made one starting with a raw pumpkin. But for some reason I formed the urge to make a pumpkin pie from scratch this fall, so I bought a cooking pumpkin, researched recipes, and made a pie to go with my Cheddar Chowder.
It turned out ok, if not great. The pumpkin was a bit bland, but tasted fresher than any pumpkin pie I remember eating. The spices weren’t assertive enough, either, and I’ve tweaked the amounts in the recipe below. I added some rum and really liked it. For a topping, I whipped cream with maple syrup and that was really good with the pie.
Even though this effort wasn’t great, I think I’ll try it again using the recipe below on Thanksgiving.
Pumpkin Pie2 c pumpkin puree (see below)
1/2 c heavy cream
3 ea eggs
1/2 c light brown sugar, tightly packed
1/4 c rum
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
1 pinch ground cloves
1 ea 9″ pie shellHeat oven to 375F.
Whisk together cream, eggs, sugar, rum, and spices. Thoroughly mix in pumpkin puree. Pour into pie shell and set on lower middle rack in oven.
Cook 40 minutes or longer until center is set. Cool on rack for two hours. Top with maple whipped cream. Serves eight.
Maple Whipped Cream
1 c whipping cream
2 tbsp maple syrupWhip cream to soft peaks. Gradually whip in maple syrup and continue whipping until cream is stiff.
Pumpkin Puree
1 ea 4 lb sugar pumpkin
Heat oven to 350F.
Cut pumpkin in half crosswise. Scoop out seeds and pith. Place pumpkin halves cut-side down in a roasting pan and add 1 1/2″ of water to pan. Bake 60 – 90 minutes until pumpkin is very soft. Allow to cool.
Scoop flesh into a food processor and process until smooth. Scoop puree into a sieve and set over a bowl to drain for at least one hour.
Technorati: Food | dessert | pie | pumpkin
11 Responses to “Pumpkin Pie”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
I’ve never understood the fuss over pumpkin pie.
Hi Kevin…years ago, when I was first learning to cook, I wanted to make a great pumpkin pie for the holidays. I researched recipes, bought and laboriously prepped the pumpkin, etc., as you describe, and produced a really disappointing pie. The following week I called my grandmother, who made a glorious pumpkin pie, to beg for the recipe…”Well, dear,” she explained, “I just follow the recipe on the label!” And I do, too, ever since (One-Pie brand canned pumpkin). I’ll be looking forward to seeing your imrovements…
Amy,I like pumpkin pie, but then I like most all winter squashes.Stephen,This pie certaily had a fresher taste than any other pumpkin pie I’ve had.
Don’t get me wrong, because I looooooove winter squashes. I just think that (many) people get all weird and wax poetical or something when it comes to pumpkin pie.
Stephen, I’m in Ukraine for the year and I need that One-Pie brand recipe for pumpkin pie. It’s the best I’ve ever had but I left my recipe in the States. Could you please post it? Thanks
Ok, Carol, transcribed staight from the can label: 1 can ONE-PIE pumpkin 1 T cornstarch1/2 tsp cinnamon1/2 tsp ground ginger1/2 tsp nutmeg1/2 tsp salt (scant)1-1/2 T butter, melted1-1/2 C milk or 1 12oz can evaporated milk1 C sugar1/8 C molasses2 eggs, beatenSift sugar, cornstarch, salt, cinnamon, ginger and nutmeg together. Mix this with contents of one can ONE-PIE Pumpkin. Add eggs, butter, molasses and milk. Add a dash of lemon juice if desired. Line a 9-inch pie plate, pour in contents. Preheat oven and bake at 450º for 15 minutes. Then reduce temperature to 350º and continue to bake for 50 minutes.(By the way, if you can’t get the can of ONE-PIE, it is equivalent to 1-3/4 cups of unseasoned pumpkin purée.)Have a great Thanksgiving!
The “One Pie” recipe is great…but I’d recommend doubling the spices. Super tasty!
Thank you for posting the recipe. I searched for an hour online for it becuase I accidently purchased the wrong brand of pumpkin. Your a life saverElizabet in NH
Florida does not have One-Pie mix I just found out this my first year here. THANK YOU so much for my favorite pie. I also add more spices and fold in the eggs and milk so that it is custard consistency. Can’t wait to bake. Happy Thanksgiving.
I doubled the spices but put 3/4 c sugar instead. Last time I made w/ 1 c it was too sweet for my test. Happy Holidays!!
Anon,Thanks for all the feedback and Happy Holidays to you and yours.