I picked up a small cooking pumpkin at the store last week thinking that I might make pumpkin muffins or bread. My grandson Dominic told me that he wanted a pumpkin pie instead. I told him that my recipe for Old Fashion Pumpkin Pie was tucked away in my recipe box and that it was buried somewhere in the office. Nothing beats a home made pumpkin pie, he says. I dug out the recipe. He would eat the pie, he said, with a bowl of pasta.
Fresh pumpkin makes the best pies for sure, and it doesn’t take that much longer to make one. For this pie, I roasted the pumpkin in the oven until tender, then I scooped out the soft orange flesh with a spoon. Sometimes, I put the sliced pumpkin in a steamer and soften it. Two cups are what you need to make Old Fashion Pumpkin Pie. While the pumpkin is roasting, we cleaned up the pumpkin seeds to dry and season later in the day. I like to toss the seeds with a little olive oil, sea salt, and a bit of pepper, but everyone here is on a Cajun spice kick. Cajun pumpkin seeds it is!
While the pie was chilling in the fridge, I whipped up heavy cream with a tablespoon of sugar. I asked Dominic if he was ready for a slice of pumpkin pie. I hate pumpkin, he says. I should know that, he says. I should, I thought, After all, he’s just six years old.
Old Fashion Pumpkin Pie Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold vegetable shortening
- 2 tablespoons ice-cold water
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups fresh pumpkin puree
- 1 cup heavy cream
- 1-2 tablespoons sugar
- Heat oven to 350 degrees.
- To make the pie crust: Add flour, salt, and shortening in food processor. Pulse once or twice. Add water, a little at a time, and pulse. Dough should be moist. Wrap dough in plastic wrap and refrigerate for about 30 minutes. When ready, roll dough to fit 9-inch pie dish.
- To make the pumpkin puree: Cut pumpkin in half with a serrated knife, and clean out seeds and stringy insides. Slice each half into quarters. Place on a baking sheet and cook for about 20 minutes, or until pumpkin is tender. Cool, then remove pumpkin flesh from skin. Use a hand blender and puree the pumpkin until completely smooth.
- To make the custard: Heat cream and milk in a small saucepan until mixture begins to bubble. Remove from heat and cool.
- Combine the sugars, cinnamon, ginger, cloves, and salt in a small bowl. Beat eggs in a large mixing bowl until foamy. Beat in sugar and spice mixture until thick and smooth. Beat in pumpkin, then the cream mixture. The custard will be a very thin liquid.
- Pour the pumpkin custard in pie shell and bake until the filling is set and the crust is golden brown, about 50-55 minutes. Remove from oven and cool. Refrigerate until chilled through.
- To make the cream topping: Add 1-2 tablespoons sugar to 1 cup of heavy cream to a small mixing bowl. Beat on high speed until cream is thick. Dollop about a tablespoon on top of each slice of pie.
The recipe calls for a 1/2 teaspoon of allspice, but I do not use it.
I shared this recipe at some of these amazing parties.