Video: Pumpkin Pie From Scratch
I find the history of our food fascinating. In truth, pumpkin pie is one of the oldest sweet pies you can find. Pumpkins and squashes have been cultivated for centuries, and while they have not always been found in a tart shell, they have often been mixed with natural sweeteners such as molasses or honey and spices to create a deliciously rich and flavorful combination that historically hints at the autumn season. I think many of us in the states associate pumpkin pie with the holiday of Thanksgiving, though it is hardly believable that the early settlers enjoyed a pumpkin pie like the one we are used to today at their table. In fact, it is more likely that they had a version of stewed pumpkin with honey and spices, mashed and served simply.
The first account of pumpkin pie comes from the mid to late 15th century, and since then much has changed. Today, we enjoy store bought pies with canned pumpkin puree. This canned version often uses a multitude of mixed winter squashes, bright orange dyes, and preservatives. Have you ever had a real pumpkin pie, from scratch? I am here to say that it is truly eye opening! The flavor is unbeatable, and I have converted many of my friends and family over to this recipe that I have been using and tweaking for almost ten years.
ingredients & recipe:
Pie Crust:
1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1/2 tsp kosher salt
1/2 cup butter or lard, cold and cubed
4 tbsp ice cold water
Pie Filling:
2 cups pumpkin puree
1 cup brown sugar
1/4 cup all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup whole milk or coconut milk
4 large eggs
1 1/2 tsp vanilla extract
1/4 cup butter, melted
DIRECTIONS:
Begin making the pie crust. In a medium bowl, whisk together the sugar, salt, and flour. Add the cold lard and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea. Slowly incorporate the water 1 tablespoon at a time. Bring the crust together with a fork or your hands until it forms a consistent dough that is no longer crumbly. It will be a bit soft. Shape the dough into a disc and wrap with plastic wrap. Store in the refrigerator until ready to use.
Make the pumpkin puree, which you can find the directions for here. Chill and set aside.
Prepare your pie crust and chill for at least one hour.
Meanwhile, make the pie filling. In a large bowl, mix together the brown sugar, flour, cinnamon, nutmeg, ginger, and salt.
Add the milk, eggs, and vanilla. Beat until smooth. Fold in the pumpkin puree until combined.
Add the melted butter and stir well.
Brush the pie crust with an egg wash; for a nice thin coating add about 1 tsp water and a pinch of salt to the egg wash.
Pour in the pumpkin custard filling. Bake at 350° F for about 1 hour or until the center is set and slightly wobbly.
Allow to cool completely before cutting. You may chill the pie as well, though this is up to your preference. If there are leftovers, cover and chill the pie.
If you can this year, I highly recommend that you try a real pumpkin pie! This recipe can also be made with any type of edible winter squash, such as butternut or acorn, or even sweet potatoes. You can find my recipe for sweet potato pie here, which is very similar.
Happy baking!
xoxo Kayla
