There is nothing like a pumpkin pie made from a fresh sugar pumpkin. If you have never tried it, you really should.
Did you know pumpkins are actually a fruit and not a vegetable They are of the Cucurbitaceae family like squash, gourds, cucumber and melons.
- 2 1/2 Cups Purpose Flour
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Sugar (Omit for Savory Pie or Tart)
- 1 Cup (2 sticks) Cold Butter
- 1/3 to 1/2 Cup Ice Water
- 1 Sugar Pumpkin ( 2 Cups )
- 2 Free Range Eggs
- 1 1/2 Cup Heavy Cream
- 3/4 Cup Sugar
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Clove
- 1/4 Teaspoon Sea Salt
Make sure all the ingredients are cold.
In a food processor, pulse the flour, sugar and salt.
Cut butter into 1/4 inch chunks and spread around on top of the flour and pulse about 10 seconds or until the mixture resembles a coarse meal with some larger pieces of butter remaining.
Drizzle 1/4 cup of ice water while pulsing the dough, just until it holds together.
Pinch a bit of the dough, it should just hold together without it being wet, sticky or crumbly.
Add up to 1/4 cup more water if necessary.
Pour the dough onto plastic wrap and wrap plastic around dough to shape into a ball. Flatten slightly and then cut the dough in half, dividing it into two flat disks about 1/2 inch thick. Refrigerate for 1 hour or overnight.
Let sit 10 minutes before rolling out, on a lightly floured surface roll dough working from the center out, it will crack as you roll. Repair cracks by pressing and pushing together to seal.
Roll one end of the dough onto the rolling-pin and carefully place onto pie dish.
Gently press into the pie dish and push the edges up.
Use your thumb of one hand and your pointer finger and thumb of other hand to crimp the edges.
Roll out the rest of the dough. With a paring knife cut out 13 or so leaves and and using the back of the knife to make the veins. I used a cookie cutter for the center leaf. You can get creative and create your own design.
Pre-heat oven to 350 degrees.
Slice in half.
Scoop out seeds and place on an oiled baking sheet skin side up/flat side down.
Bake for 50 minutes or put a fork in it, if it’s soft it’s done. Length of time will vary according to the size of your pumpkin. Let cool.
Blind bake the crust
Make Pate Brisee 1 hour at least ahead.
Blind bake for 10 minutes with pie weights on parchment.
Remove pie weights and parchment and bake for 10 more minutes or until lightly golden. Set aside.
Cut out 13 leaf shapes and place on baking sheet and with the back of a paring knife make the leaf veins, then put in the refrigerator until ready to use.
Preheat oven to 375 degree.
Blend the pumpkin until smooth then add the rest of the ingredients in a food processor, blend until smooth and pour into pie shell.
Assemble and Bake
Arrange leaves carefully around the sides overlapping each other and press down lightly.
Bake 20 minutes then cut out a foil ring to place over edge so it won’t be over cooked.
Bake another 25 – 35 minutes till edges are set but middle is still wobbly.
Turn the oven off but leave the pie in with the oven with the door cracked open until the oven has cooled.
Transfer to wire rack to cool completely.
Serve with whip cream or ice cream or both!
Pumpkins are low in saturated fats, cholesterol, and sodium. They are rich in dietary fiber, antioxidants, minerals, vitamins the highest levels being vitamin A, and are an excellent source of Omega 3 and 6 fatty acids.