Fresh Pumpkin Pie

November 24, 2017

Jill Melton

If you buy one of the heirloom varieties of pumpkin this fall for decoration, cook them for pie when you’re done with them. These varieties of pumpkin (Cinderella, Blue Hubbard and Cheese) have, dense, super flavorful flesh that is great for roasting and pureeing. And of course, in pumpkin pie.

Ingredients

1 3/4 cupsflour

8 tablespoonscold butter

3 tablespoonswater

1/4 teaspoonsalt

1 tablespoonsugar

2 cupscooked fresh pumpkin puree from a Cinderella, Blue Hubbard, or Cheese pumpkin

1 cupheavy cream

1/3 cupsour cream or yogurt

2 largeeggs

3/4 cupsugar

1 teaspooncinnamon

3/4 teaspoonground ginger

1/4 teaspoonallspice

1/4 teaspoonsalt

2 cupsheavy cream

1/2 cuppowdered sugar

1 teaspoonvanilla 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 at 350F for 10 minutes.

2. To prepare filling, 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. To prepare whipped cream, whip cream with sugar and vanilla until soft peaks. Place atop pumpkin pie.