I recently received two gorgeous pumpkins in my CSA. I was so excited because I’ve always dreamed of making a pumpkin pie from the real thing instead of opening a can! I’d never done it before because I’d always been nervous about picking the proper kind or messing up the process.
So I turned to one of my most trusted resource when it comes to food: Alton Brown. You can watch the pumpkin pie episode of Good Eats on Amazon instant. Watching Alton go through the process of making pumpkin puree made me feel totally confident (I mean, it’s actually ridiculously simple so no need to worry) and ready to tackle a pie.
It was so delicious that I’ve made a couple and played around with the recipe. Here’s my take on Alton’s pumpkin pie.
Pumpkin Pie from Scratch
6 oz of gingersnaps
1 tablespoon light brown sugar
2 teaspoon ginger
2 oz unsalted butter, melted
16oz pumpkin puree
3/4 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup light brown sugar
2 large eggs
1 egg yolk
Preheat oven to 350 degrees F.
Crust: In a food processor, combine gingersnap cookies, brown sugar, and ginger until cookies are finely chopped. Drizzle in melted butter and pulse to combine. Press into prepared pie pan. Bake on top of a cookie sheet for 10-12 minutes. Cool before filling.
Filling: Bring pumpkin puree to a simmer in a small saucepan for 3 minutes until thick. Add half-and-half, nutmeg, cinnamon, and salt. Return to a simmer then cool for 10 minutes. In a large bowl, whisk eggs, yolk, and brown sugar together until creamy and smooth. Add cooled pumpkin mixture. Carefully pour filling into pie crust and bake for 45-50 minutes, the middle will jiggle a little.
I loooved the pure pumpkin taste that came from the real deal. The canned stuff needs so much cinnamon and clove, etc, just to give the illusion that it’s pumpkin. This pie tastes like pumpkin first and spices next which I really life. Besides, the crunchy crust gives a is a zesty companion to the mild filling.
Best of all, the pumpkin puree freezes really well. I’ve already got a few bags ready for Thanksgiving and maybe even Christmas (if I can resist that long!). I don’t think I’ll ever go back to the can again!
What do you think? Have you ever cooked with real pumpkin? What’s your favorite pumpkin pie recipe?
ps. Some pumpkin yarns!
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