There is nothing that signifies the coming of fall more than pumpkin everything. And with Thanksgiving sneaking up right around the corner knowing how to make a classic pumpkin pie from scratch is an important skill. These days most Americans are content to go to the grocery store and buy a can of pumpkin puree and a premade piecrust, slap it all together and call it a success. Of course, there’s nothing wrong with that until you taste how f*cking amazing a pumpkin pie made from your own hands tastes. It’ll blow you away.
My friend Sam wants to take on some of the Thanksgiving cooking responsibilities at her family’s celebration this year and asked me to help guide her through some of the basics. This super simple and amazingly delicious all American pumpkin pie was our first lesson. There will be more Thanksgiving recipes on their way to help everyone get ready for the big day!
Classic Pumpkin Pie
- 1 1.5-2 pound Plowbreak Farm pie pumpkin
- 2 tablespoons coconut oil
- 2 tablespoons cornstarch
- 2 tablespoons blackstrap molasses
- 2 tablespoons canola oil
- 1 14 oz can sweetened condensed milk
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/2 teaspoon fresh grated nutmeg
For the Crust:
- 6 oz all purpose flour
- 4 oz cold butter, diced
- 2-3 ounces ice cold water
- 1/2 teaspoon salt
- 2 tablespoons sugar
Preheat the oven to 350 degrees.
Carefully cut the pumpkin in half and remove all seeds and stringy inner goo. Brush the insides and cut edges of the pumpkin with coconut oil. Place halves cut side down on a parchment paper lined baking sheet and roast in the oven until completely softened and the “meat” peels easily from the skin, about 45 minutes to an hour. Set aside until cool enough to handle.
Raise the oven heat to 375 degrees.
To prepare the crust add the flour, sugar, salt and butter to a large bowl and begin to lightly smash the butter cubes in between your fingers and working them into the flour. When the mixture resembles coarse sand, begin adding the water a tiny bit at a time until the dough just comes together. Turn the dough out onto a floured surface and knead lightly until the dough is smooth. Wrap in plastic wrap in the shape of a disk and let rest in the refrigerator for 30 minutes.
When cool, scrape all the pumpkin meat into a food processor and puree until smooth. Add to a large mixing bowl and add the sweetened condensed milk, molasses, cornstarch, canola oil and spices. Whisk until well combined. Then whisk in the eggs.
Roll out your pie dough into a 10 inch circle about 1/4 inch thick. Transfer the dough to a nine inch glass pie pan. If you’d like, you can do some fancy fluting to the overhang of the dough by pinching the dough around the knuckle of the pointer finger on your non-dominant hand using the thumb and pointer finger of your dominant hand. Once fluted, place the dough into the freezer for 10-15 minutes.
When frozen, line the pie shell with parchment paper and fill with dried beans or pie weights and blind bake in the 375 degree oven for 12 minutes. Take out of the oven, remove the pie weights carefully, they will be extremely hot, and pour the filling into the crust. Place back into the oven and bake for 45 minutes, until the custard has puffed and no longer jiggles in the center. Let cool before slicing.
I enjoyed this pie with some freshly whipped cream sweetened with maple syrup. This would be equally delicious with vanilla ice cream! Enjoy!