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Fresh Pumpkin Pie Recipe
Fresh Real Pumpkin Pie Recipe
Makes 2 Pies
- 2 1/2 Cups Flour (300g)
- 2 Tbls Sugar
- 1 Tsp of Sea Salt
- 1 Cup Butter, cold and cubed
- 6-8 Tbls Ice Cold Water
- 1 1/4 Cup Heavy Cream
- 1/2 Cup Dark Brown Sugar
- 3 Eggs
- 2 Cups Mashed, Cooked Fresh Pumpkin* (about 2 small pie pumpkins)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
- 1/2 Tsp Ginger, fresh grated
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg, fresh grated
Fresh Pumpkin Directions
Fresh Pumpkin Prep:
Take 2 pie pumpkin and slice the stem off. Slice pumpkin in half and scoop out the seeds.
Place halved pumpkin and place on a baking tray. Cover with pats of butter, about 1/2 sticks worth.
Bake in oven at 350 for 45 minutes, or until fork tender.
Remove from oven and allow to cool until its easy to handle.
Take a spoon or scooper and scrape out the cooked pumpkin flesh and reserve for pie.
Place flour, sugar, salt, and butter into a food processor bowl. Pulse until the mixture resembles a crumbly sand with pea sized pieces.
Add 1 tbsp of cold water at a time and pulse. Keep adding water until the dough starts to form, the crumbs will start to absorb into the dough.
Move dough to a floured surface and form together, then cut in half. Take each half and form into a dough ball. Flatten the dough into a disk then wrap in plastic wrap. Refrigerate for at least one hour before use.
Place heavy cream, brown sugar, eggs, fresh pumpkin, vanilla extract, sea salt, ginger, cinnamon, and nutmeg all in a blender jar. Blend on high speed for 60 seconds.
Take a pie dough portion and place in floured pie bag. Roll out until pie reaches edges of bag.
Unzip pie bag and place a pie pan in the middle of the pie crust. Flip pie dough into the pie pan. Push the crust down into the pie pan and trim any excess edges.
Pour in pie filling from blender and fill crust up almost all the way to the top.
Place in 350F preheated oven. Bake for 55-65 minutes. Pie should have some wiggle to it, the center should not be liquidy. The pie will continue to cook some while cooling.
Cool for 5 hours before cutting in and serving!
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.