** Obviously a post about pumpkin pie is way out of date for Valentine’s Day, but bear with me–Little One has been quite a handful since 7 months of pregnancy so I’ve been running behind. Now that I’ll be a SAHM with her, I vow to be more dutiful in my blogging. **
Who doesn’t love a good pumpkin pie from scratch? I know my sister-in-law sure does! You should have seen her eyes on Thanksgiving Day when I told her I was sending her home with one just for her!
Funny thing though, I feel like the concept of scratch cooking conjures one of two images for most people: the first is of the new-agers who buy pre-prepped items and slap them together to form the final product, and second is the typical suburban house wife with (WAAAAYYYY) too much time on her hands sticking her children in front of a screen so she can make her baked goods look just like Martha Stewart’s. I have been guilty of using those pre-prepped items like pie crusts and canned pureed spiced pumpkin, but nothing gets a better reception or better flavor than something made from true scratch. Yes, it takes a lot longer than a Pillsbury crust with Libby’s pumpkin pie filling but in the long-run it is so much cheaper. And for those whose lives revolve around the “what’s-really-in-this” question, the answers are obvious.
So in following with my previous post about canning pumpkin, here’s the recipe I promised! The recipe cards for the crust and filling are way at the bottom for those of you who like to get to the point.
In a food processor, pulse 1 1/2 cups flour with 1 stick cold butter (cubed or sliced to incorporate quicker) and slowly add 4-5 tablespoons ice cold water. You want to keep pulsing the mix off and on until it just starts to form a ball. Then pull it out and mix it until it comes together. Lightly flour your surface, split the ball in half (or quarters like I did because I prefer thinner pie crust) and roll out shapes for your pans. Don’t knead it too much though or you’ll get a tough crust. Sorry I forgot to take pictures of this part of the process, but here are my lovely crusts!
Next, get the amount of pumpkin you need ( I used three quarts) and drain them. Puree this mix in your food processor with 1/4 cup flour. Add the pumpkin mix to your mixing bowl with 6 whole eggs, 1 cup brown sugar, 2/3 cup white sugar and the spices listed below. Mix it up and pour in equal amounts into your crusts. Bake at 450 for 15 minutes then 350 for 40-45 minutes. Serve warm or cold with ice cream, whipped cream, etc. I adapted this recipe from my mom’s traditional pie (omitted the heavy cream and two spices) and the recipe I’ve laid out here makes four instead of just two pies.
Hope you enjoy it!