A couple of boxes ago I got a sugar pumpkin. Instantly I knew it was destined to be a pie. I sat it on my shelf for a month and once Thanksgiving rolled around I took it down and cooked it.
When I was a girl my mom and I opened up one of her presidential cookbooks from the 1800s and found a recipe for pumpkin pie. We had a pumpkin and so we decided to go for it. It was the best pumpkin pie I had ever tasted. It still is. I am not sure it is possible to make one better, but it doesn’t stop me from trying.
I have made it with regular Halloween type pumpkins and I have noticed little difference. Some suggest adding more sugar for regular pumpkins, but I’ll leave that up to you.
What you’ll need:
1 can evaporated milk
1 cup sugar
Allspice or mace or both
Begin by cutting the pumpkin in half and removing the seeds. Place skin side up in a pan filled with an inch of water. Bake at 350 for 60 minutes or until flesh is easily pierced with a fork.
Scoop out the flesh or peel off the skin, whichever is easier. Using either an immersion blender or a regular blender, blend pulp until smooth and silky.
Each pumpkin will make approximately 3 cups of puree. Depending on how many pumpkins you roast, you may have more. Set aside 3 cups puree and either freeze or refrigerate remainder. Puree will keep for up to one year in the freezer or two weeks in the fridge.
Making the pie:
Combine 3 cups puree with remaining ingredients. Use about 1 tsp of each spice. You can also use pumpkin pie spice. I usually do a combination of both.
Grease the pie tin and line with crust. I don’t often make my crust, though feel free to do so.
Pour pie filling into crust up to 3/4, but not all the way to the top. The pie will rise slightly.
This recipe makes 2 pies, so either make 2 or keep filling for up to 2 weeks and make a second pie.
Bake at 425 for 15 minutes. Reduce heat to 350 and cook for 45 more minutes or until fork/toothpick comes out clean when pie is pierced in the center. Cover crust midway through to avoid burning.
Using a mixer, combine heavy whipping cream and sugar. Whip on high until cream thickens. See how pretty it is!
Top pie with cream and serve warm!
Enjoy and Happy Holidays!