I’ve never actually done an apples to apples (er…pumpkin to pumpkin) taste test of a pie made from fresh pumpkin and a pie made from canned, but I always make this pie with an actual pumpkin, and it’s always a hit with my family. It also gets my coveted stamp of approval, as a self-proclaimed pumpkin pie connoisseur. It’s my favorite dessert, it’s the harbinger of my favorite season, and I take it very seriously.
I put a lot of thought and heart into my pumpkin pie recipe, and what follows is the result of years of trial and error. Every year I manage to improve slightly. 10 years from now, I’m sure it might be a totally different pie. I do appreciate the fluidity of an old family recipe. This isn’t an old family recipe yet, but I hope my grandchildren make it one day. I wonder what improvements they’ll come up with.
So. What makes this pumpkin pie so special?
1) Fresh pumpkin. Obviously. (That said, you could use canned. It will still be pretty good.)
2) A graham cracker crust. Why doesn’t every pumpkin pie have a graham cracker crust, I ask? Only because everyone hasn’t tried this one. The flavor is the perfect compliment, and the texture is the perfect contrast. You’ll never go back to pastry. Also, a cookie crumb crust is SO quick and easy to make. Make the crumbs in the food processor, and find something round and flat to help you press them into the plate. I use an old-fashioned glass.
There’s nothing left to say except that I love this pie, and I know you’ll love it too.
EQUIPMENT: Ice Cream Scoop (recommended for gutting the pumpkin), Sheet Pan, Food Processor (recommended), round flat-bottomed glass (recommended), blender, 9 inch pie plate, two mixing bowls, whisk
Featured in Episode 9: Pumpkin
Fresh Pumpkin Pie
Ingredients
- FOR THE CRUST:
- 1 package Graham Crackers (9-10 sheets)
- 5 tbsp Salted Butter, melted
- 1/4 cup Brown Sugar
- FOR THE FILLING:
- 1 small to medium Pumpkin (will yield approx. 12 ounces puree)
- Neutral Oil
- 1 cup Almond Milk
- 2 Eggs
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp ground Ginger
- 1/2 tsp ground Cloves
- 1 cup Sugar
Directions
- Step 1 Preheat the oven to 400 degrees. Cut your pumpkin in half and scrape out the pulp and seeds. Save the seeds for roasting, if you wish! Rub the pumpkin halves all over with a neutral oil (skin and flesh sides) and roast flesh-side down on a sheet pan for approximately 40 minutes until soft throughout.
- Step 2 While the pumpkin is roasting, get started on the crust. Crush the graham crackers into crumbs using a food processor, or put them in a ziplock bag and bang them with a large wooden spoon or other heavy utensil. Mix the crumbs with the melted butter and brown sugar until well-combined. Set aside a 1/4 cup or so for the topping, then press the remaining mixture into a pie dish. You should be able to cover the bottom and sides of a 9 inch pie plate with a 1/4-1/2 inch of crust.
- Step 3 When the pumpkin is roasted, let it cool for 10-15 minutes and lower the oven temperature to 350 degrees. Prebake your crust for 10 minutes.
- Step 4 Once the pumpkin is cool enough to handle, remove the skins and transfer the pumpkin flesh to the to the blender. Add the almond milk and puree until smooth. Transfer to a bowl and whisk in the eggs, sugar, and spices. Pour into your pre-baked crust and bake at 350 degrees for 40-50 minutes.
- Step 5 Halfway through the cooking time, sprinkle the reserved crumb topping around the perimeter of the pie.
- Step 6 Your pie’s done when a knife inserted into the center comes out clean.
SUB LIST
| 1 small Pumpkin | 1 can of Pumpkin Puree |
| Almond Milk | Evaporated Milk, Heavy Cream, or any Milk of your choice |
This is legitimately my favorite thing I’ve ever eaten. It’s FRUSTRATINGLY delicious
Wow! I’m so glad you liked it! Sorry it was frustrating! 🙂