Two parts make one great pumpkin pie

Oct. 14, 2013 @ 02:45 PM

Last week we made pumpkin puree. This week, it’s time to put that puree to good use. It’s time to make (cue the dramatic music) … pumpkin pie!

I had never made a fresh pumpkin pie before, but I love the time every year when I can head over to my local bakery and pick up one or two or 12. Not surprisingly, pumpkin pie made with fresh ingredients is almost completely different. I mean, it’s shaped like a pie, but the flavors are richer.

Pie makers will tell you that two recipes go into any good pie – the crust and the filling. Below is a good, basic pie crust recipe that I adapted from one I found at


Basic pie crust

1 1/2 cup all-purpose flour

1 teaspoon salt

1/2 cup vegetable shortening

3 tablespoons cold water


Combine flour and salt in a bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water (feel free to use a teaspoon or two more than listed above as needed, but do it slowly, so as not to go overboard). Blend until mixture holds together.

Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.


Pumpkin pie filling

2 cups of pumpkin puree

1 1/2 cup heavy cream

1/2 cup packed dark brown sugar

1/3 cup white sugar

1/2 teaspoon salt

2 eggs plus the yolk of a third egg

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamon

1/2 teaspoon of lemon zest


Preheat oven to 425 degrees. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425 degrees for 15 minutes. After 15 minutes reduce the temperature to 350 degrees. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

It’ll look puffy when it comes out; don’t worry, it’ll deflate. Cool on a wire rack for 2 hours.



Did you miss the pumpkin puree recipe? Pick it up at