Pumpkin pie with homemade pastry crust

December 17, 2012 § 6 Comments

When my uncle was in the hospital, he asked for pumpkin pie.  Last week, when he came home, we made sure that there was a pie waiting him for his first meal.  There was soup as well, but my uncle just ate the pie.

Pumpkin pie hoarding 2

To make the pie, I used a fresh pumpkin from the vegetable market.  I cooked it down, and then mashed the pulp.  The pulp was very liquidy, so I placed it in large colander lined with a coffee filter to remove as much of the liquid as I could.

Here’s the recipe for the pumpkin pie and the pastry:

Homemade pie crust

2 cups flour

1 teaspoon salt

pinch sugar

1 cup cold butter

1/2 cup ice water

Place the flour, salt and sugar in a large bowl.  Cut in the butter until the mixture resembles coarse cornmeal.  Pour in enough of the water until the mixture comes together in a ball.  Divide the pastry ball into two equally-sized pieces.  Place one piece a floured board.  Roll into a rectangle.  Fold into thirds, and then roll into a rectangle again.  Fold into thirds, and then roll into a large circle large enough to fit into a pie tin.  Fold the circle into quarters, and then gently maneuver it into the pie pan.  Pinch the crust around the edges.

Remaining dough ball can be frozen until ready to defrost and use.

Homemade pumpkin pie

2 eggs

2/3 cup dark brown sugar

2 cups pumpkin puree

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup heavy cream

1 deep dish prepared pie shell (see recipe above)

Preheat oven to 350-degrees F.  Place the pie shell into the oven, and bake for 15 minutes.  Remove from the oven.

Meanwhile, beat the eggs.  Stir in brown sugar and pumpkin puree, blending well.  Stir in pumpkin pie spice, salt, and heavy cream.  Mix well.   Pour mixture into the pie shell, and then place into the preheated 350-degree fahrenheit oven.  Cook for about 45 minutes, or until a knife inserted into the center of the pie comes out clean.

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