Fresh Pumpkin Pie
Start from scratch with a fresh pumpkin and make a true homemade pumpkin pie—through and through.
Small, immature pumpkins provide the most flavor. Pumpkins smaller in size are more tender and less stringy than the larger variety. Select pumpkins anywhere between five to eight pounds.
Fresh Pumpkin Purée:
1 (5 to 8-pound) pumpkin
1 (9-inch) unbaked pie crust
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups pumpkin purée
3 large eggs, beaten lightly
1 3/4 cups heavy cream
Sweetened whipped cream for accompaniment
- For Fresh Pumpkin Purée: Cut off the top of the pumpkin and scrape out all the seeds and membrane (a large metal serving spoon works well).
- Carefully cut it into sections with a paring knife.
- Cut the skin off the flesh. Steam the flesh until tender. (Do not boil pumpkin, it will soak up the water and make a watery pie.)
- Purée in a food processor or blender until smooth.
- For Pumpkin Pie: Preheat oven to 425°F (220°C). Prepare pastry; set aside.
- Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkin purée. Add eggs and heavy cream to the pumpkin mixture; mix well.
- Pour filling into unbaked pie crust (see hint). Bake pie in the middle of oven for 15 minutes; reduce oven temperature to 350°F (175°C) and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely. Keep refrigerated.
- Serve with a dollop of sweetened whipped cream, if desired.
Makes 8 servings.
Tip: To help prevent the pie crust from becoming soggy in a custard-style pie, carefully break one of the recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and then pour the egg out into your mixing bowl for the filling.