The Ultimate Pumpkin Pie
Shopping List
- Crust:
- 6 tbsp cold unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 to 3 tbsp ice water
- Pumpkin Filling:
- 1 medium pumpkin (you can also substitute for 2 cups canned pumpkin)
- 3 tbsp fancy molasses
- 3/4 cup light brown sugar
- 1 tbsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 3 large eggs
- 3 tbsp brandy or orange liquor
Instructions
Make the crust:
With a pastry blender, incorporate the butter into the flour until the mixture resembles coarse meal. Toss the mixture with a fork, sprinkling on just enough of the ice water to form consistent dough. Flatten the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 45 minutes.
Roll out to an 11-inch circle and fit into a 9-inch pie plate. Trim and crimp the edges. Return to the refrigerator while you make the filling.
Pumpkin Filling (fresh pumpkin):
Preheat oven to 400F/200C.
- IF YOU ARE USING PUMPKIN PIE FILLING, GO TO PUMPKIN PIE STEP.
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
Pumpkin Pie:
Whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.
Bake for 10 minutes, then lower temperature to 350F/180C and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.
Serve with spiced whipped cream.
Whipped Cream:
Whip cream with sugar until medium peaks form. Dollop over the pieces of pie.
Enjoy.
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