Fresh Pumpkin Pie

I used "butterkin," a cross between a butternut squash and a pie pumpkin from Delvin Farms to make this amazing pumpkin pie. It's not to say that a butternut squash or pie pumpkin wouldn't be just as good, but these butterkin were dark orange, dense and super flavorful. If you can get your hands on some, do. 

 

November 24, 2017

Ingredients

All Butter Pie Crust
  • 1 3/4 cups flour
  • 8 tablespoons cold butter
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
Pumpkin Filling
  • 2 cups cooked butterkin squash (or butternut squash or pumpkin)
  • 1 cup heavy cream
  • 1/3 cup sour cream or yogurt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
Whipped Cream
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Preparation

1 To prepare crust; combine flour, salt and sugar. Add cold butter, cut into small pieces, and pulse in a food processor or work into small pieces with your hands or a pastry blender. Add water and gather into a ball. Wrap in plastic and chill for at least an hour. Roll into a 12-inch circle and place in a 10-inch pie plate. Bake in a 350 oven for 10 minutes. 

2. Whisk pumpkin and remaining ingredients until blended (may have lumps, that's ok). Pour into pie shell. Bake for 30-40 minutes or until slightly jiggly in the center. Cool.

3.Whip cream with sugar and vanilla until soft peaks. Place atop pumpkin pie. Serves 8. 

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Ingredients

All Butter Pie Crust
  • 1 3/4 cups flour
  • 8 tablespoons cold butter
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
Pumpkin Filling
  • 2 cups cooked butterkin squash (or butternut squash or pumpkin)
  • 1 cup heavy cream
  • 1/3 cup sour cream or yogurt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
Whipped Cream
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
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