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FRESH PUMPKIN PIE
From Saveur Cooks America by The Editors of Saveur
Magazine
Almost everybody seems to make pumpkin pie out of a can these days, and
canned-pumpkin pie can be just fine. But pie made with the meat of a fresh
pumpkin (not a stringy jack-o-lantern, but a tasty eating variety like the sugar
baby) attains a silky, custardy perfection.
Makes one, 9-inch pie
FOR PASTRY:
 | 1 1/2 cups unbleached all-purpose flour |
| 1/4 teaspoon salt |
| 1/2 cup vegetable shortening, chilled |
FOR FILLING:
| 1 (1 1/2 to 2 lb ) fresh pumpkin |
| 2/3 cup sugar |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground ginger |
| Pinch ground cloves |
| 1 1/2 cups evaporated milk |
| 2 eggs, lightly beaten |
| 1/2 teaspoon salt |
- For pastry, sift flour and salt together in a large bowl. Cut in
shortening with a pastry cutter or 2 knives until mixture resembles coarse
meal. Add up to 5 tablespoons ice water as needed, 1 tablespoon at a time,
mixing until dough holds together. Form into a ball, wrap in plastic wrap, and
refrigerate for 1 hour.
- For filling, cut pumpkin into large pieces, discarding seeds and pith.
Fit a large pot with a steaming rack, add enough water to come just up to (but
not over) the rack, and bring to a boil over high heat. Place pumpkin on rack,
cover, and steam until pulp is soft, about 30 minutes. Cool, then scrape pulp
from skin into a food processor and puree. Add sugar, cinnamon, ginger,
cloves, milk, eggs, and salt and pulse until mixture is very smooth.
- Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a
floured surface, then ease into a 9-inch pie pan. Trim edges, allowing a
1/2-inch overhang, then fold edge under and crimp or flute. Fill with pumpkin
filling and bake for 15 minutes, then reduce heat to 350-degrees and continue
baking until filling is set, 30-40 minutes. Allow to cool before serving.
VARIATION:
Canned Pumpkin Pie
Substitute 1 1/2 cups canned pumpkin for steamed pumpkin pulp in step 2, above,
and follow recipe, increasing cinnamon to 1 1/2 teaspoon, ginger to 1/2
teaspoon, and cloves to 1/4 teaspoon.
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