If you want to make a pumpkin pie from scratch, you must first invent the universe…
Or follow these instructions, which made me become a real pumpkin, pumpkin pie snob.
1 sweet pumpkin (pumpkin pie pumpkin) I got mine from Sunflower Market (don’t use a Halloween pumpkin, not sure the difference? You’ll find out when you try to cut into it).
- Cut 1 sweet pumpkin in half
- Scoop seeds and stringy stuff out of both halves
- Place both halves cut side down on a foil lined baking sheet
- Cook @ 350 degrees (F) for 1 hour
- Remove and let cool
While it’s cooling make the pie crust:
- Whisk together in a medium bowl 1 1/2 cups all purpose flour and 1/4 tsp salt
- Cut 5tbsp COLD butter into 20 small cubes (each tbsp 1/4erd)
- Add to the flour slat mixture and blend with a pastry blender till butter is forming chunks
- Add 4tbsp COLD crisco shortening and blend with pastry blender till mix is in small chunks
- Add 3-5 tsp of ICE COLD water till chunks thicken into small balls
- Gather into a ball, wrap in plastic wrap and place in freezer for 10-15mins
While in pie crust is in the freezer:
- Scoop the pumpkin from the shell
- Place in a food processor and blend till completely smooth (should make about 2 cups)
- In a medium bowl slightly beat 2 eggs
- Add 1 cup packed light brown sugar
- Mix with fork till blended in
- Add 1 tbsp all purpose flour and mix with fork till blended in
- Add 1/2 tsp salt and mix with fork till blended in
- Add the pumpkin, 2 cups, or as close as you have, from the food processor and mix till blended in
- Add 8-10 oz of evaporated milk, mix till blended in
- It should be of a runny consistancy
Set aside to get pie crust ready
- Remove pie crust ball from freezer
- Pie crust should be flaky but yet sticky
- Lay pie crust ball on lightly floured rolling surface (big enough to roll out 12+”‘s)
- Spread pie crust ball out with hand on rolling surface till mostly flat in a circular shape
- Roll with lightly floured rolling pin till pie crust is thin (about 2-3mm thick)
- Remove from rolling surface and place in glass pie pan
- If pie crust doesn’t easily come off rolling surface place glass pie pan on counter and flip the rolling surface upside down and scrape pie crust off gently with spatula.
- With pie crust in a glass pie pan trip edges and press with fingers
- Pour pumpkin mixture in and cook at 450 degrees (F) for 10mins
- Reduce heat to 350 degrees (F) and continue to cook for 50 mins or until a toothpick comes out mostly clean from the center
- Set aside and let cool for 2-3 hours
Cut and serve with real whipped cream, you’ll never make pie from a can again.