Pumpkin Pie

One of the greatest pleasures of Autumn is pumpkin pie.  I wasn’t converted until I was well into my twenties; the idea of vegetables in desserts didn’t sit well with me.  Nowadays, as soon as the weather turns cooler I start to think of the creamy deliciousness of my own homemade pumpkin pie.  I got this recipe from Terri, who took me under her wing when I was at theatre school and away from my family for the first time. Whether for Thanksgiving, Hallowe’en, or just to celebrate Fall and harvest-time, this easy pumpkin pie recipe is exactly the thing you’re looking for.

If you’d like to make your own pie pastry (I recommend it!), you can check out my pastry recipe.
This recipe makes 2 pumpkin pies; one for home and one to share, if you’re so inclined.

I always buy a pie pumpkin and make my own puree; the canned stuff is fine, but I like the smell of roasting pumpkin.  You can also substitute butternut squash for pumpkin; the stuff in the can is usually butternut squash, anyway.

Leave a comment to let me know how your pie turned out!

Pumpkin Puree – Directions

One ripe pumpkin, smaller then your head.

Preheat oven to 375F.
Halve pumpkin crosswise and scoop out the guts.
Bake uncovered on a baking tray, hollow side down for 1 1/2 – 2 hours, until ‘fork tender’.  Whatever that means.
Remove from oven and cool.
Scrape pulp from shells; blend with a fork.

Pumpkin Pie

Ingredients

2 cups pumpkin puree
2/3 cup firmly packed dark brown sugar
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
a pinch of nutmeg
1/4 teaspoon salt
1/4 cup cream
2 eggs
2 pie crusts (recipe)

Directions

Mix pumpkin puree and sugar until sugar dissolves.
And remaining ingredients, stirring well to blend.
Slop filling into pie shells.
Bake 10 minutes at 450F, then reduce to 350F and bake 30-35 minutes.
Pie is done when a kinfe inserted midway between centre and rim of pie comes out clean.
You should really let it cool a bit before eating it; otherwise the centre might not be set, and you’ll probably burn your tongue.