Luscious Pumpkin Pie

Pumpkin Pie
Share:

While it’s true that everybody wants a piece of the pie I believe we should have the whole thing. Furthermore we should also eat it because hey, who needs cake when you’ve got delicious and aromatic pumpkin pie? The pumpkin we’re using is what’s called a “pie pumpkin” which is typically smaller and sweeter than other varieties, weighing around 3 lbs (1.4 kg), and should give us about 16 oz (456 g) of pulp. If you’ll look in the ingredient list you’ll see the last optional ingredient being extra sugar or preferred sweetener. This is mentioned because while I’m completely happy with the sugar level here some of you may want more or the pumpkin you’re using may need more, hence, taste the puree and adjust before pouring it into the pie crust. Another question some may have is “what’s the deal with the lemon juice?” and that exists because the condensed milk has a certain heaviness to it that the acidity in the lemon managed to cut through. It’s not the sweetness itself but the strong, creamy feel of the condensed milk that the lemon is addressing. Now then is it good? Yes. Is it great? Of course. Should you make it? No, absolutely not. Don’t you dare make a delicious treat for yourself and your loved ones. Just kidding, let’s have at it!

Ingredients

  • 1 pie pumpkin: 3 lbs (1.4 kg) pumpkin that cooks to roughly 16 oz (456 g) of pulp
  • 15 oz (425 ml) condensed milk
  • 1 teaspoon (5 g) ground cinnamon
  • 1/2 teaspoon (2.5 g) ground cloves
  • 1/2 teaspoon (2.5 g) ground allspice
  • 1 tablespoon (15 ml) lemon juice
  • 2 1/2 cups (567 g) all purpose flour
  • 16 oz (456 g) unsalted butter
  • 1 tablespoon (15 g) white sugar
  • 2 pinches of salt
  • 1 to 2 tablespoons (15-30 ml) cold water
  • (optional) Extra sugar, honey, or preferred sweetener

Directions

  1. Cut pumpkin into eight even slices. Using a spoon remove the core and seeds and arrange the slices in an oven-safe dish, set seeds aside. You can oil or butter the dish if you'd like but it isn't necessary.
  2. Place the pumpkin into the oven that is preheated to 350 f (177 c) and roast for 30-40 minutes or until the pumpkin is extremely tender and can be mashed without much effort.
  3. Cut butter into small and even chunks making sure it stays cold. If it has warmed up just place in the freezer for a few minutes.
  4. Add the flour, butter, tablespoon of sugar, and a pinch of salt into a blender and pulse until the mixture is like a very coarse sand.
  5. Now it's time to add a tablespoon of cold water and pulse a few more times. The idea is to get our dough to stick like clay when pressed together so you may already be there or you might need to add an extra tablespoon of water.Process Dough
  6. Remove the dough from the blender onto a flat surface and work the mix into ball. Bring it in, press it together, slightly knead it, and keep going until it all becomes a single mass.
  7. Cut that big ball in half, press down to flatten each piece, wrap it in plastic, and keep them in the fridge for up to an hour.Dough Ball
  8. Once the pumpkin is roasted remove from oven and let it cool down to room temperature.
  9. Remove the pulp from the skin. Since we won't be needing the skin it can be discarded.
  10. In a large bowl mash the pulp until it becomes a very smooth puree.
  11. Over the pumpkin add the condensed milk, cinnamon, cloves, allspice, lemon juice, and a pinch of salt then mix together until well incorporated. At this point taste the mixture to make sure it's as sweet as you'd like it. Mine was perfect with just the sweetness from the condensed milk.Pumpkin Puree
  12. Take one piece of dough out of the fridge and roll it evenly onto a flat, floured surface using a rolling pin. It should be rolled out to about 1/8 inch (3 mm) thickness and there should be roughly an extra inch (2.5 cm) hanging over the side of the dish once the dough is placed in. This is applicable to a 8-9 inch (20-23 cm) baking dish. Also make sure to butter the inside of the baking pan before placing in the dough.
  13. Pour the pumpkin puree into the baking then place into an oven that has been preheated to 350 f (177 c). Bake for 30-40 minutes or until the puree barely jiggles if the pan is shaken. Another method to test is poking the pie in the middle with a wooden toothpick/skewer, if the stick comes out clean then the pie should be fully baked.Puree Pour
  14. Let the pie cool down until it at least reaches room temperature. I find this works better chilled so after it has cooled down then it can be placed it the fridge for at least 2 hours before serving though this is up to you.

Comments

Your email address will not be published. Required fields are marked *

  1. I’ve never made pumpkin pie before, but have been wanting to, and yours just might be the one I make. The lemon juice in there sounds interesting to balance out the condensed milk.

    Thanks for the recipe, I’ll let you know when I make my own!

    1. Yeah, a bit of acidity tends to work wonders when working with very thick and/or creamy mixtures. Make this and report back, curious to read your thoughts!