It's that time of year again... Thanksgiving is rolling in and bringing with it the crisp air and pumpkins & squash showcased all around the city. Here on Alabama St. we're preparing to host Mara's family, and with that comes a grand meal on Thursday afternoon. We've got pomegranate/pistachio stuffing, Nanny's yams, a Heidi Hen Diestel Ranch organic turkey, Jared's brussel sprouts, and much much more.
One of my favorite things about fall is seeing the pumpkin patches along the coast - row after row of little orange globes popping out from the bed of green below them, and the different colored squash of all shapes & sizes around them. With thanksgiving coming up, what better way to use fresh pumpkin than making a delicious, homemade pumpkin pie. No need for the canned puree when you have these little gems growing all around you.
We made this pumpkin pie for dessert for our second Sunday Supperings, and it was a smashing success. Hope you'll enjoy!
Pumpkin Pie Recipe
Filling:
1 medium sugar pie pumpkin (to make 1 ½ c pumpkin puree)
½ c brown sugar
¼ c white sugar
½ tsp salt
½ tsp ground ginger
½ tsp ground cloves
2 eggs
12 oz condensed milk
cheesecloth
Dough:
1 ¼ C flour
¼ tsp salt
½ C butter chilled & diced
¼ ice water
Filling:
- Bake whole pumpkin at 400 degrees until very soft and slightly caving in. Open pumpkin, remove seeds (save if you want to roast after!) and scoop out filling.
- Place pumpkin into cheesecloth and strain out as much water as possible. In a blender, puree until very smooth.
- Mix pumpkin puree with the rest of ingredients.
Dough:
- In a large bowl combine flour & salt. Cut in butter with pastry cutter or fork until mixture resembles course cornmeal. Stir in water a tablespoon at a time until mixture begins to come together (you may need to add an extra tablespoon or two of water).
- Wrap in plastic and refrigerate for at least an hour, up to overnight. Remove from fridge and roll out dough to fit a 9” pie plate. Place crust in plate and press down bottom. Pinch edges all the way around the top.
- Blind bake crust under pie weights for 15 min at 400.
- Add filling & bake at 350 for 35 min, or until a toothpick comes out almost clean from the center.
Posts
