November 18th, 2008
I’ve always wanted to do this, and actually I have done it once but it didn’t turn out so good. This time is different though — it turned out GREAT! I used a whole (small) ambercup squash to make this delicious treat taste homemade and, well, delicious! Even after having a couple of things go wrong the pie still turned out to be good and it looked good to boot. This process takes quite some time, bake the pumpkin, scoop it out, puree it, make the crust, the filling, then bake the pie. Whew! It’s not for the faint of heart.
I just finished tasting this (it finally cooled down) and it has a very rich flavor. I can taste the flavor of the real squash coming out much more than I can with pies made from canned pumpkin. I think that is what I was really looking for in making this — I even cut out some of the sugar in the recipe for just this reason. For those with really sweet tastes (like Mrs. Smith’s fans) you might not enjoy this pie as much as I did, but in that case, just add another 1/3 cup of refined sugar.
*To get the pumpkin puree, simply cut the squash in half, scoop out the seeds, and place each half (open side up) in a baking dish with a shallow amount of water. Bake for about an hour on 425 degrees Fahrenheit or until a fork pokes into the bottom of the squash (through the skin) with ease. Last, scoop out the squash and puree it using your favorite puree method (food processor, immersion blender, etc.).
Just in time for Thanksgiving, here’s what I did (thanks to Elise):
- 2 cups real pumpkin puree*
- 1/2 cup packed brown sugar
- 1 12-ounce can of evaporated milk
- 1/2 teaspoon salt
- 3 medium eggs
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamon
- 1 pâte brisée crust (with the extra sugar!) [Thanks again Elise, this crust is DELICIOUS — I’ve never made a good crust before this!]
- Preheat the oven to 425 degrees Fahrenheit
- Mix everything together and whisk or beat VERY gently in your mixer (you don’t want the cinnamon all over your counter like I had)
- Pour into the pie crust and bake for 15 minutes
- Turn oven down to 350 degrees Fahrenheit and bake for another 40 minutes.
- To test for done-ness place a knife in the middle and hope it comes out clean 😉
- Cool completely and serve with REAL whipped cream (not the stuff that comes in a plastic container or sprays out of a can!)
I hope you enjoy it!