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Pumpkin Pie
Accompanying article: Pumpkin Pie from Scratch
Makes one 9-inch single-crust pie
For the crust:
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled
2 to 3 tablespoons cold water
For the filling:
1 sugar pumpkin
2 eggs
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 350°F.
Combine the flour and salt in a large mixing bowl. Cut the butter into 1/4-inch cubes and add them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Sprinkle 2 tablespoons of water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If the mixture seems dry, add more water to hold the dough together. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.
Meanwhile, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.
Increase the temperature of the oven to 425°F.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
May you be well nourished,
Rebecca Wood
This is the 10th year we have used this recipe for pumpkin pie. It is hands down the most delicious pumpkin pie recipe, a solid 10/10. We use a food processor to puree the pulp. The recipe is easy to follow, and the flavour of the pie is fantastic. I believe one of the reasons it is so delicious is that the recipe uses sugar pumpkins from scratch vs. canned pumpkins. The only modification I have made is the spices; every family has a different preference, and I quadruple the amount because our family loves a well-spiced pumpkin pie.
Christine, What fun to know that we’ve been “pumpkin pie-ing” together for 10 years. Yes, the flavor of whole/fresh foods (versus canned) is better plus unprocessed foods impart more vitality/chi. I’m also now upping the spices. Thanks for sharing.
An excellent recipe. The only thing I suggest changing is to try and remove some of the liquid in the pumpkin. Too much water and the pie won’t set right. But be careful! I just learned if you remove too much liquid- the pie will be too hard.
Thank you for your input. Yes, some pumpkins are more watery than others. Make sure to use the flesh of a small “pie pumpkin” and not the less dense stringy fibers.
[…] a pie using an actual pumpkin, in other words, not canned pumpkin. Who knew it was so easy. I used this recipe by Rebecca Wood and it was incredibly delicious. According to my husband, it was the best pumpkin […]