The BEST Pumpkin Pie – from Fresh REAL Pumpkin!
3 c. puree of pumpkin or winter squash*
¾ - 1 c. sucanat, rapadura or other raw cane sugar
1 tbsp. fresh grated ginger or 1 tsp. dried ginger
1 tsp. cinnamon
¼ tsp. sea salt
¼ tsp. nutmeg
¼ tsp. powdered cloves
grated rind of 1 lemon (optional)
1 c. cream
1 pie crust**
Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.
*I like to use butternut squash or neck pumpkins to make pumpkin pie, but any sweet squash or pie pumpkin will work. There are two ways to obtain the flesh from squash or pumpkins to make pie. The tastier, slower method follows: you can simply cut squash in half, place in dish with ¼ inch of water, and bake at 350 for about 30-45 minutes, or until tender when pierced with a fork, and then scoop out flesh. The quick method is to peel squash, cut in cubes, and boil or steam. Either way, once you have cooked the squash, it is best to puree it for a smooth, velvety texture. I use a food processor, and puree it right with the eggs and cream for the pie.
**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.
3 c. flour (I use 1 c. whole wheat pastry flour and 2 c. unbleached white flour)
¾ c. cold lard (Can replace with non-hydrogenated organic shortening, also called palm oil, or all butter. I prefer lard to make a very flaky crust!)
¼ c. cold butter
½ c. cold water with 1 tbsp. vinegar in it
Combine flour, salt and fats until crumbly. (Use a pastry cutter or just mash it all up with your fingers – great fun.) Add the egg. Then add just enough of the water/vinegar mixture until you have a good dough consistency.
If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.