That’s my Emile Henry pie plate and my fall leaves piecrust cutters (both from Williams-Sonoma). I love my Emile Henry pie plate! It makes my pies look so pretty. Apple pies and pumpkin pies are my fave. I do love you apple pie, especially with your side kick vanilla ice cream, but my favorite of favorite grubs in the fall is hands down pumpkin pies! Homemade pumpkin pies! Nothing but homemade! Made from a fresh pumpkin. I have not yet found one store bought or bakery bought pumpkin pie that is good. If you’ve never had a pumpkin pie, I discourage you from trying the store/bakery bought stuff as a first introduction. Up until about four years ago, I never had a pumpkin pie. Honestly, I was afraid to try it. My SIL, Suzan, introduced me to it…homemade! It was the best pie I’ve had in my life! I was sold!! After that intro, I decided to make my own pumpkin pie, but I had used canned pumpkin with graham cracker crust. It was good, but no where near homemade! Homemade is simply amazing!! I’ve been on a secret mission to convert everyone;) So far so good…hehe. I’ve converted people that use canned pumpkin to only using fresh pumpkin, and those that didn’t like pumpkin pie because of store/bakery bought pies, have become fans after trying homemade! So I’m here to convert those that need converting:D
(Be sure to cover your edges with foil so they don’t brown too much. I forgot to do that (of course when it’s the pie that will be posted! hehe), and by the time I realized it, it was almost too late. But my error is a lesson learned for you:D)
Making pumpkin pie is not difficult, just a lot of time waiting…. dough refrigeration time, pumpkin roasting time, and finally pie baking time. I’m going to share the recipe Suzan shared with me. However, yesterday I experimented with a different crust recipe that I felt was more straight forward, in the sense that there is no need for ingredient adjustments to make one crust. You can find that crust recipe here. Both crust recipes are great, so your choice:) I stuck to the filling recipe Suzan gave me because I absolutely love it! Also, here is a a link that shows you how to roast your pumpkin in 45 minutes! It shows you different methods to cook your pumpkin, but I use the oven method. And as it says in that article, once you go fresh, you will never go canned again!
Suzan’s Crust Recipe:
Makes one 9 or 10 inch double crust:
(for the pumpkin pie you only need half of this recipe)
2 1/2 cups of all-purpose flour
1 1/4 tspn of salt
3/4 cup chilled vegetable shortening
3 tblsp of cold unsalted butter
Cut half of the shortening into the flour mixtuer with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with 6 tablespoons of ice water. Blend the water gently into the dough until it just holds together. Lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add 1 teaspoon to 1 tablespoon of ice water.
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Refrigerate the dough for a couple of hours.
Bake pie crust without filling:
Preheat oven to 425 degrees.
Beat 1 large egg yolk.
Roll the dough to fit in a pie pan leaving about 1/2 inch overhang. Brush the edges of the crust with 1 large egg yolk. Cover the edge of the dough with a strip of aluminum foil to protect the crust from over browning. Line the crust with parchment paper and weigh down the crust with dry beans or pie weights. Bake for 15 minutes (if you are using an ovenproof glass or enamelware cut the baking time indicated by 1/5 to 1/4 of the time). Remove the weights and bake 5 to 10 more minutes.
Cool before filling.
Suzan’s Pumpkin Filling (with notes in italicized bold from me):
Preheat Oven to 375 degrees.
Whisk thoroughly in a large bowl:
2 to 3 eggs ( 3 for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor) (I use 2 eggs because I like my pie firmer)
2 cups cooked pumpkin or squash puree
1 1/2 cups heavy cream or evaporated milk
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt
Pour the pumpkin mixture into the crust and bake until the filling is firm, which is about an hour. Cool completely on a rack. The pie can be refrigerated for up to 1 day (it does last longer than 1 day, if there is actually any left over!). Serve cold or at room temperature (I prefer mine at room temperature).