Pumpkin pie is a staple in my house, especially around Thanksgiving, and we eat it often—after all, we joke that it’s practically a vegetable! But more than just a seasonal treat, pumpkin pie represents the rich culmination of the growing season, wrapped up in a delicious, comforting slice. That’s why I make it so frequently and so well.
Starting with the Right Pumpkin
For gardeners, crafting the perfect pumpkin pie begins in June when we plant varieties known for their excellent baking qualities. Among pumpkins, the best types for pies tend to be smaller fruits, roughly the size of a soccer ball. Varieties like Small Sugar and New England Pie are ideal, typically weighing less than six pounds and having a dry, starchy flesh that makes for a great pie base. Larger pumpkins, often grown for decoration, tend to be stringier and less suited for pies.
However, you don’t need a pie-specific pumpkin to make a delicious dessert. Varieties like Musque de Provence, related to butternut squash, or the rich red Rouge Vif D’Etampes, though not traditional, can also make flavorful pies. That said, for simplicity’s sake, we’ll focus on using standard pie pumpkins.
Preparing the Pumpkin
Whether you grow your own or purchase one, the first step is cleaning the pumpkin’s exterior. Slice a thin piece off the bottom to create a flat surface to stabilize it while cutting. Using a grapefruit spoon, scrape out the seeds and stringy pulp. Once cleaned, cut the pumpkin into quarters and place them in a baking pan with about one inch of water. Roast in a 400°F (200°C) oven for 45 minutes or until the rind begins to brown. Allow it to cool, then scrape the flesh into a bowl. An average pie pumpkin yields about 4 cups of cooked pumpkin, enough for two pies. If you only need one, freeze the rest for later. This cooked pumpkin can also substitute for sweet potatoes or carrots in other recipes.
Mash or Puree?
At this point, you have a choice: do you want a smooth, custard-like pie, or one with a bit of texture? For a smoother consistency, puree the cooked pumpkin in a food processor. If you prefer a more rustic pie with visible pieces of pumpkin, simply mash it with a fork or potato masher. Both methods produce delicious pies, but the choice depends on your texture preference.
Quick, Simple, and Delicious
The beauty of homemade pumpkin pie is its simplicity. I believe in using just a few quality ingredients, which is why I often use a frozen pie crust—it’s a timesaver and takes the hassle out of pie-making without sacrificing flavor. And don’t worry if your homemade pumpkin pie is a lighter shade of orange than those made with canned pumpkin; much of the canned variety is actually made from winter squash, which has a different color and flavor.
Pumpkin Pie Recipe
Ingredients:
For the dry mix:
- ¾ cup sugar (6 oz)
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice, or 1 teaspoon pumpkin pie spice
- 3 tablespoons all-purpose flour
For the moist mix:
- 2 cups (32 oz) cooked, mashed or pureed pumpkin
- 2 large eggs
- ¾ cup (6 oz) milk (can be part buttermilk or plain yogurt)
- 1 teaspoon vanilla
Directions:
- Preheat your oven to 400°F (200°C).
- Prepare a frozen pie crust by letting it thaw and reshaping the edges for a homemade look. Place it on a parchment-lined cookie sheet to catch any spills.
- In a small bowl, mix the dry ingredients together.
- In a separate bowl, blend the moist ingredients until smooth.
- Combine the dry mixture with the moist ingredients and pour the filling into the prepared crust.
- Bake for 15 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for 30 minutes.
- Let the pie cool to lukewarm before slicing. Serve with whipped cream and a sprinkle of cinnamon sugar for the perfect finishing touch.
This easy-to-make, flavorful pie is sure to become a favorite in your home, capturing the essence of fall with every slice.