Despite my general aversion to autumn — chiefly as a precursor to winter — I am an enormous fan of the many vegetables and fruits that come in season right now. This includes pumpkins, of course. One of the favorite fall treats for many North Americans is sweet pumpkin pie, served at many a family get-together and especially at Thanksgiving. Store-bought pumpkin pies and pumpkin pie fillings are always easy to find, but these really can't compare to the extraordinary flavor of pie filling made from fresh cooked pumpkin. Besides, the huge bins and shelves of large bright orange pumpkins are hard to resist, and cooking your own pie filling from a fresh pumpkin gives you the opportunity to roast the seeds later for an extra yummy treat.
Even a small pumpkin yields more pumpkin than you will need to make one or two pies, but pumpkin freezes well, so long as it is cooked. Boil or steam the pumpkin until tender and then mash. I suggest freezing it in one cup portions for future use.
As usual, I have prepared my own pie crust, but you can also purchase an unbaked single pie shell for this recipe.
|Homemade Pumpkin Pie|
|Recipe by Lisa Turner|
Cuisine: North American
Published on November 11, 2007
Classic spiced pumpkin pie made at home with fresh pumpkin in a rich and flaky butter pie crust or an earthy whole wheat and olive oil pie crust
The following pumpkin pie filling recipe makes enough filling for two pies. Halve the recipe or freeze half the result if you want one pie. I used two different pastry recipes for the pies that I made, and I am providing both the recipes below. The flaky pie crust made with butter was richer but lighter than the whole wheat crust — most people would find this a more fitting and traditional accompaniment to the dense pumpkin filling. Double up either of the pie crust recipes to provide shells for two pies.
Pumpkin pie filling:
Flaky butter pie crust:
Whole wheat olive oil pie crust: