"Kick the Can" Pumpkin Pie

"Kick the Can" Pumpkin Pie

If you’ve never made pumpkin pie from a whole pumpkin before, you are in for a treat. It’s so easy, and delicious! You can find almost everything you need for this recipe at a winter farmers’ market!

Preparing Pumpkin Purée

To make, cut the pumpkin in half or pieces, remove the seeds, cover with foil and bake at 375 for 1 1/2 hours or until tender when poked with a knife. Allow to cool, then scoop out flesh. To steam, peel pumpkin and cut into chunks, set aside seeds for roasting. Place in a saucepan with 1- 2” of water. Steam over high heat until tender, about 25 minutes. Drain, allow to cool, then mash with a potato masher, or purée in a food processor. Your pumpkin is now ready for your favorite pie recipe, or put it in the freezer it for later use. The same method can be used to cook winter squash, which also make great pies!

The Crust

• Best-Ever Pie Crust, Bon Appetit, July 2007

• 2 1/2 cups flour • 1 1/2 tsp sugar

• 1 tsp salt • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

• 1/2 cup chilled lard, cut into 1/2-inch cubes

• 5 Tbsp (or more) ice water Blend flour, sugar, and salt in processor.

Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out. Makes two 9” crusts.

The Filling

• (Makes one 9” pie)

• 4 medium eggs

• 1 cup cream or whole milk

• 2 cups pumpkin purée

• 2/3 cup maple syrup

• 2 tsp pure vanilla extract

• 1 tsp sea salt • 2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp cloves Preheat the oven to 350F.

In a large bowl, whisk the eggs and cream together until blended. Add the pumpkin puree and the maple syrup and again whisk well. Add the vanilla, salt and spices and stir to combine. Pour the mixture into the pie shell. Cook for about an hour, until knife inserted in center comes out clean.

This recipe was provided by the Amherst Extension website

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Meal Type: 
Appetizer / Snack, Dessert
Bread / Muffins / Rolls, Vegetables
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