SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version.
Ingredients
For the Filling
- 1 1¾ lb. fresh pie pumpkin
- ⅔ cups sugar
- ¼ tsp. ground cinnamon
- Pinch ground cloves
- 1½ cups evaporated milk
- 2 eggs, lightly beaten
- ½ tsp. salt
For the Pastry
- 1½ cups flour
- ¼ tsp. salt
- ½ cups shortening, chilled
Instructions
Step 1
Cut pumpkin into large pieces, discarding seeds and pith. Fill a large pot, fitted with a steaming rack, with about 2 quarts water, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool and scrape pulp from skin into a food processor and puree until smooth. Stir in sugar, cinnamon, ginger, cloves, milk, eggs, and salt.
Step 2
For crust, combine flour and salt in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add 3-4 tbsp. water, 1 tbsp. at a time; mix until dough holds together. Form into a ball; wrap in plastic. Refrigerate for 1 hour.
Step 3
Preheat oven to 425°. Roll dough into a 12" round on a floured surface, then ease into a 9" pie pan. Trim edges, allowing a 1⁄2" overhang, then fold and crimp. Fill and bake for 15 minutes, then reduce heat to 350° and continue baking until filling is set, 30-40 minutes. Cool before serving.
Step 4
Variation—Substitute 1 1⁄2 cups canned pumpkin for fresh in step 1, above, but increase cinnamon to 1 1⁄2 tsp., ginger to 1⁄2 tsp., and cloves to 1⁄4 tsp.
- Cut pumpkin into large pieces, discarding seeds and pith. Fill a large pot, fitted with a steaming rack, with about 2 quarts water, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool and scrape pulp from skin into a food processor and puree until smooth. Stir in sugar, cinnamon, ginger, cloves, milk, eggs, and salt.
- For crust, combine flour and salt in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add 3-4 tbsp. water, 1 tbsp. at a time; mix until dough holds together. Form into a ball; wrap in plastic. Refrigerate for 1 hour.
- Preheat oven to 425°. Roll dough into a 12" round on a floured surface, then ease into a 9" pie pan. Trim edges, allowing a 1⁄2" overhang, then fold and crimp. Fill and bake for 15 minutes, then reduce heat to 350° and continue baking until filling is set, 30-40 minutes. Cool before serving.
- Variation—Substitute 1 1⁄2 cups canned pumpkin for fresh in step 1, above, but increase cinnamon to 1 1⁄2 tsp., ginger to 1⁄2 tsp., and cloves to 1⁄4 tsp.
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