So, last month I showed you how to make delicious roasted pumpkin soup. Today, I'm all about the best ever pumpkin pie recipe. I found it on The Kitchn, and it's definitely going to be my go-to from here on out.
I did make one change to it, though. Their recipe called for canned pumpkin. And I wanted to experiment with fresh roasted pumpkin, since I'd never tried that before. I'll never do it any other way again! No more Libby's canned pumpkin for me. No way. Not in my kitchen. (I say that now. Watch me in a few weeks when I volunteer to do the pies for my family's Christmas dinner. I'll be like, "Libby's, you little lifesaver, you. Mwuah!")
But, really. Fresh roasted pumpkin does make a difference. It makes for a better consistency and texture. Plus, the flavor is just plain richer. And then you can even go further and experiment with not only pumpkin, but certain squashes. TBH, I actually used some butternut squash mixed in. It was quite yum.
The thing I loved the most about The Kitchn's recipe, though, is that they call for pureeing the puree, and then heating it on the stove with the spices. Not only does it make the filling creamier, it makes the kitchen smell soooo good. The pumpkin warmed up the cinnamon, nutmeg, cloves, and ginger into a gorgeous bouquet, and instantly took me back to my childhood when my mom was whipping up everything for Thanksgiving dinner. Such happy memories.
Also, I use my mom's pie crust recipe for most pies that I make, and this was no exception. It's a simple oil recipe and it never fails me. It makes for a flaky subtle crust that perfectly compliments the pie filling. I use it for apple pie, peach pie, mince meat, you name it. The only one I don't use it for is cheesecake. For that, I like a graham cracker crust.
Perfect Pumpkin Pie
2 cups pumpkin purée
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup whole milk
3/4 cup heavy cream
1 teaspoon vanilla extract
Take out your food processor and throw in the pumpkin purée, both sugars (granulated and brown), salt, cinnamon, ginger, nutmeg, and cloves. Blend.
Heat the oven to 425 degrees Fahrenheit.
Cook the purée mixture in a saucepan over medium-high heat. Stir continuously and cook for no more than five minutes. Remove from heat. Let it cool for a few minutes. You don't want to accidentally cook the eggs in the heat of the pumpkin (in an upcoming step).
Whisk in the milk and the heavy cream. So yummy! (I love cream.)
In a separate bowl, beat the eggs with a whisk or fork. I've always found that a fork works just fine.
Slowly whisk the beaten eggs into the pumpkin mixture.
Add the vanilla extract.
Pour the pumpkin filling into your prepared pie crust. For some reason, I didn't take a photo of the filling in the crust. Gah! Anyway, you can imagine what it looks like. But, heck, you don't have to imagine, because you're doing it, right now. Right? :)
Actually, I had extra filling when I whipped this up, so I made mini pies. They were delightful.
Place it into the oven, and immediately turn the oven down to 375 degree Fahrenheit. Bake for 50 to 60 minutes. The pie will be slightly puffed in the center. (For the mini pies, I baked them for about 30 minutes, but started checking them after 20.)
When I removed my (large) pie from the oven, it almost seemed like it was breathing. It was so hot that the steam seemed to gently roll through the filling in waves, moving the surface up and down. It was alive! Quite mesmerizing, actually.
Let it cool before eating. Then, serve with lots of whipped cream. I mean, you don't have to, but well, yes, you do have to. Pumpkin pie should always be served with whipped cream. A lot. (Did I mention I love cream?)
Enjoy! And try to ignore the dishes in the sink.