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Pumpkin Pie

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Pumpkin Pie is hands down my favorite dessert, end of story.  I adore the smooth, sweet and spicy custard, with a flaky, buttery crust.  My mom was a master pie maker, so I am accustomed to only the finest pumpkin pies.  This recipe is not only divine, but easy to make using real ingredients, preferably organic.  In the past we’ve roasted our own pumpkins, but the results were not as great as what comes from a can.  Apparently, there is some aging process that the pumpkin puree might go though during canning that makes the texture ideal for pies.  I really like the Trader Joe’s Organic Pumpkin Puree.

I am NOT the talented pie maker my mom was, but I’m getting better.  It really is one of those things that gets better with practice.  I have come to believe that pie making is a form of meditation- stay focused, take your time, give up perfection, and breath… especially when lifting the rolled-out dough to the pie pan.  The good people at thekitchn.com have created an awesome start-to-finish guide on how to make a great pie.  Very simple, very thorough and a wonderful refresher course.  They also have a fantastic pumpkin pie recipe, which is similar to mine (we obviously watched the same “America’s Test Kitchen” episode), and very detailed.  They have lots of beautiful pictures, so feel free to check it out!

On “America’s Test Kitchen”, they found that even pureed pumpkin was still a little stringy, so they suggested running it through the food processor (or blender), along with the spices and sugar.  When I make pumpkin pies, I make several at once, so I add the pumpkin puree, sugar and spices to a large pot and use the hand immersion blender until it starts to look glossy. I heat the ingredients to let the flavors mingle, then add the dairy components.

I know this recipe has a few extra steps and ingredients, but I really think you’ll be impressed with how delicious it is!  Serve it with a dollop of whipped cream and Wine Jello.

Pumpkin Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Begin with a basic pie crust recipe, chill, roll out and set into the pie pan. Crimp the edges. Let it rest at least 30 minutes in the refrigerator, this is VERY important! The resting will keep your crust from sliding down the sides of the pan during the blind-baking. Cover the chilled pie shells with foil, add beans or pie weights, and bake at 425F for 12 minutes, remove foil and beans, and bake another 5 minutes.
Ingredients
  • 15 oz pureed pumpkin
  • ½ cup sugar
  • ⅓ cup maple syrup
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • pinch of ground cloves
  • 3 eggs
  • ¾ cup whole milk
  • ¾ cup cream
  • 1 tsp vanilla
Instructions
  1. The oven will already be heated to 425F for baking the pie shells, keep it there.
  2. In a pot, add pumpkin puree, sugar, syrup and spices. Using the immersion hand blender, process until mixture is smooth and glossy.
  3. Gently heat pumpkin mixture, stirring constantly, until it begins to bubble.
  4. Remove from heat.
  5. In a large bowl, beat eggs, then add milk, cream and vanilla, whisk until completely blended
  6. If the pumpkin mixture is really hot, you might need to temper the dairy mixture with a scoop of the pumpkin mixture, by simple whisking it in.
  7. Pour the pumpkin mixture into the bowl with the dairy mixture and whisk until thoroughly blended.
  8. Ladle the filling into the pie shells, to just below the crimped edge.
  9. Cover the edges of the pie crust with a ring of tin foil to prevent burning.
  10. Gently put the pie in the oven and immediately turn the temperature to 375F
  11. Bake for 50-60 minutes.
  12. Take the foil off the edges for the last 10 minutes of baking.
  13. The pie will be done when there is just a little "jiggle" in the center and the custard has begun to crack a little.
  14. Cool and chill until ready to serve.
  15. Serve with whipped cream and Wine Jello
 

 

Jessica
Jessica
Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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