Fall is not only the season for apples but it’s also the best time for pumpkins. They’re not just great for sitting on our front steps but also for making our favorite treat; pumpkin pie, with real pumpkin puree!
Ingredients: Pie Crust
Makes 2 Pies
- 1/2 cup shortening
- 1/2 cup butter
- 3 cups sifted flour
- 1 tsp salt
- 1 egg
- 5 tbsp water
- 1 tbsp. vinegar
Filling
- One 3-5 pound sugar pumpkin or winter squash
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 pounds fresh pumpkin puree
- 2 tablespoons molasses (or real maple syrup)
- 3 large eggs
- 1 cup whipping cream (half and half works too)
Direction: Pie crust
Combine butter and shortening with flour and salt. Add egg, water and vinegar. Mix with a fork or slowly in mixer. Once mixed, combine into ball, refrigerate for an hour. (While you wait, make the pumpkin puree and filling).
Pumpkin Puree
Roast whole a pumpkin in the oven at 350 degrees until soft. we recommended to poke holes in it to release steam. Once it is soft (about 1 hour), take it out and let it cool. Once cooled, you will be able to cut it into slices, remove the seeds and scoop out the pulp, and leaving the rind behind. Puree the pulp in mixer or food processor until smooth (should look like orange mashed potatoes)
Filling
Place a baking sheet in the oven and preheat it to 425°. Whisk first 8 ingredients together in large bowl to blend (sugar, brown sugar, flour, salt, cinnamon, allspice, cloves, and ginger). Then whisk in pumpkin puree, molasses and eggs, and cream.
Once the dough is chilled, roll it out and place it on the bottom of a pie dish. Pour the filling mixture in the pie dough in the pie plate. Place pie on preheated baking sheet in oven and bake for 15 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40-60 minutes.
Let Cool and enjoy!