This semester I figured out how to make pumpkin puree. I find this fabulous, as it means that when I make pumpkin goodies, they are from even more scratch. I love the idea of making things yourself, without industry. Obviously I can’t do this 100% as I’m not about to make my own flour, or spices, but it’s fun to make pumpkin from scratch. I made some puree the other week, and need to use it up before it starts to go bad, so today I made a pumpkin pie for Gil to take to his family for Thanksgiving. I really enjoy making pumpkin pie as it’s super easy to make, and always delicious.
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust (Standard Recipe, cut in half to make only one crust)
Preheat oven to 425°F.
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.