Perfect Pumpkin Pie | CUESA

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Perfect Pumpkin Pie

Source:

Mariquita Farm, www.mariquita.com

Makes one 9-inch pie
 

INGREDIENTS

Crust
4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 ¼ cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water

Filling
2 cups pumpkin puree (use 1 medium or 2 small sugar pie pumpkins)
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 ⅓ cup half and half
4 large eggs  
 

PREPARATION

For the crust

For best results use a 9 inch pie plate and have foil and beans or pie weights available

  1. In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.
     
  2. Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.
     
  3. Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans). This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.

 

For the pumpkin puree

  1. Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones.
     
  2. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin. Remove from oven and let cool.

 

For the filling

  1. In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)
     
  2. In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »