There isn’t any type of pie that I don’t like, but my favorite by far has to be pumpkin. I’ll eat the frozen ones if I have to, but I like a fresh pumpkin pie even better. Warm or cold, with whipped cream or without… but always with a cup of screaming hot black coffee on the side. If you’re really looking for a pumpkin kick, you can always have a mug full of delicious pumpkin spice latte.
What type of pumpkin is best for pie?
What a lot of people don’t realize is that there are over 30 varieties of pumpkins (probably more like 50+). Some are the typical round orange type you see at Halloween carved into a spooky Jack-o-lantern – others, not so much. Not all pumpkins are good for cooking, either. Those big orange globey-looking ones that you carve are too watery and stringy. You’ll want to use something more like a “small sugar” or “baby bear” to make pumpkin pie.
How to roast and puree your pumpkin
Cut your pumpkin in half and remove the seeds. If you’re using an heirloom pumpkin, be sure to save the seeds to replant next year. If not, roast those bad boys up! Lightly oil the cut surface and place cut side down on a sheet pan lined with foil or a silicone baking mat. Bake at 350ºF until the flesh is tender when poked with a fork (45 minutes to 1 hour). Cool the roasted pumpkin pieces until they are just barely warm, and scrape the pumpkin flesh from the peel. Mash or puree the pumpkin in small batches in a blender or food processor.
Make your own pumpkin pie spice
You can buy premade pumpkin pie spice if you want, or you can make your own:
- 4 tablespoons ground cinnamon
- 4 teaspoons ground nutmeg
- 4 teaspoons ground ginger
- 3 teaspoons ground allspice
Mix all ingredients together and store in an airtight container or spice shaker.
Time to make the pumpkin pie!
In large mixing bowl, blend together 2 cups of pumpkin puree, 1 teaspoon pumpkin pie spice, and 1 teaspoon salt. In a separate bowl, lightly beat 4 eggs, then add to the pumpkin mixture. Warm 1 cup of honey (preferably raw honey), and add that, 1/2 cup milk, and 1/2 cup heavy whipping cream to the pumpkin mixture until well blended. Pour filling into prepared pie shell. Bake at 400ºF for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
That’s the part I have the most problem with – letting it cool. I usually dig into mine while it’s still warm and add some fresh whipped cream.
If you have additional pumpkin puree left, pour it into a plastic container and freeze it. I was going to suggest canning it, but it turns out you can’t can pumpkin puree (or pumpkin butter) at home. If you have enough puree left over, you could make a second pie and freeze it.
Share your favorite pumpkin pie recipe with us!
Have a great recipe or a link to one? Share it with us in the comments below!