Pumpkin pie is the quintessential holiday pie. It just screams Thanksgiving and family get-togethers! This has been my favorite recipe for years. There is a little hidden twist to this recipe that will trick all of those that eat it.Â
My grandmother used to make this pie when I was a little boy. She used to roast the pumpkin and the seeds when she made this recipe. As time passed by she would use the canned pumpkin instea, but I remember the original version so here is a twist on her recipe.Â
In this recipe
This recipe calls for roasted pumpkin. There are those that think it is hard to make but in all honesty it is fairly straight forward. The best part is that if you love pumpkin seeds you can roast them alongside the pumpkin. This recipe also uses a dough similar to Short Crust Pastry Dough but has sugar added to it.Â
To roast a pumpkin just cut off the stem, slice it in half, and the scoop out of the seeds. Then put it face down on a lined baking sheet and roast for about an hour. That’s it! Since the skin side is up it gets dark and protects the pumpkin flesh.Â
It is important to use the sugar pumpkins for this recipe. They might also be called pie pumpkins, pumpkin pie pumpkins, or something similar in your gorcery store. These will give you the best tasting pumpkin puree.Â
The secret ingredient in this recipe is the ground pepper. Shocking I know but it provides a nice little bite to the pie. Together with the molasses there is a unique depth of flavor that you won’t find in other pies.Â
With the addition of brown sugar and molasses this pumpkin pie will darker than expected especially once it is cooked. A great way to tell if it is done is to tap the side and if there is a slight giggle in the middle then it is done.Â
The Perfect Pumpkin Pie
Equipment
- 9" pie plate
- Stand mixer with paddle attachment
- Rolling Pin
- Food processor
- Pastry blender
- Lined sheet pan
Ingredients
Pie Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 8 tbsp water
- 1 cup butter unsalted. cold
Pumpkin Pie Filling
- 3 cups pumpkin puree 2 sugar pumpkins
- ¾ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground pepper
- ¼ cup heavy cream
- ¼ cup molasses not blackstrap
- 2 tsp vanilla
Instructions
Making the dough
- In a large bowl combine the flour, salt, and sugar. Add the butter and cut with a pastry blender until the mixture looks like sand with large pebbles.
- Add the water a tablespoon at a time until the dough just holds together. Shape into a ball and refrigerate for an hour or freeze for 30 minutes.
If roasting pumpkins for puree, if not skip down to next section
- Preheat the oven to 400°F or gas mark 6.
- Cut the top off of the pumpkin and then cut the pumpkin in half.
- Scoop out the seeds and place on the pumpkin cut side down on the lined sheet pan. Roast for an hour.
- Remove the skin and puree in a blender until smooth.
Making the filling
- Preheat the oven to 350°F or gas mark 4.
- In a stand mixer with a paddle attachment add the rest of the ingredients and mix on medium speed until combined.
- Roll out the dough to line the 9" pie pan, pour in the filling and bake uncovered for an hour or until when the side of the pie pan is tapped the center has a little wobble.
- Allow to cool to room temperature before placing in the refrigerator. Chill for at least 3 hours.
