Indulging in a slice of pumpkin pie is like taking a warm, comforting hug from autumn itself. In this article, we'll embark on a delightful journey to learn how to create a scrumptious pumpkin pie from real pumpkin. Our Test Kitchen has gathered the best tips and tricks to ensure your pie turns out perfect every time.
First and foremost, choosing the right pumpkin is crucial. Not all pumpkins are created equal when it comes to baking. You'll want to select a sugar pumpkin, also known as a pie pumpkin. These smaller pumpkins have a sweeter, denser flesh compared to the large carving pumpkins. They are specifically bred for cooking and will give your pie a rich, authentic flavor.
Once you've got your hands on the perfect pumpkin, it's time to prepare it for the pie. Start by washing the pumpkin thoroughly and cutting it in half. Remove the seeds and fibrous strings from the center. Place the pumpkin halves cut - side down on a baking sheet lined with parchment paper. Drizzle a little bit of olive oil over the skin and sprinkle with a pinch of salt. Roast the pumpkin in a preheated oven at 375°F (190°C) for about 45 minutes to an hour, or until the flesh is tender when pierced with a fork.
After the pumpkin has cooled, scoop out the flesh and transfer it to a blender or food processor. Blend until it's smooth and creamy. This pureed pumpkin will be the base of your delicious pie filling.
Now, let's move on to the pie crust. You can either make your own pie crust from scratch or use a store - bought one. If you're making it at home, you'll need flour, butter, salt, and a little bit of ice water. Combine the flour and salt in a large bowl. Cut the cold butter into small pieces and add it to the flour. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and stir until the dough comes together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Once the dough is chilled, roll it out on a floured surface. Place the rolled - out dough into a pie dish and press it gently into the bottom and sides. Trim the excess dough and crimp the edges for a decorative touch. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. You can blind - bake the crust at 425°F (218°C) for about 10 - 12 minutes, or until it starts to turn golden brown.
For the filling, in a large bowl, combine the pureed pumpkin, eggs, sugar, cinnamon, nutmeg, ginger, and a pinch of salt. Stir well until all the ingredients are thoroughly mixed. Pour the filling into the pre - baked pie crust. Smooth the top with a spatula.
Bake the pie in a preheated oven at 425°F (218°C) for the first 15 minutes. Then, reduce the temperature to 350°F (177°C) and continue baking for another 40 - 50 minutes, or until the center of the pie is almost set. You can test this by gently shaking the pie; it should only jiggle slightly in the middle.
Let the pie cool completely on a wire rack. This allows the filling to set properly. Once it's cooled, you can top it with whipped cream or a dollop of vanilla ice cream for an extra indulgent treat.
Making a pumpkin pie from real pumpkin is a labor of love, but the end result is well worth the effort. With these pro tips from our Test Kitchen, you'll be able to create a pumpkin pie that will be the star of any fall gathering. So, roll up your sleeves, get your ingredients ready, and start baking this delicious seasonal dessert!