Or perhaps you’re lucky enough to have a surplus ofwinter squashin your garden.
Food Styling: Annie Probst.
Step 1: Choose a Pie Pumpkin
Forjack-o'-lantern carving, the bigger the pumpkin, the better.
Credit:Jacob Fox. Food Styling: Annie Probst.
This isn’t the case for the vegetables you’ll want to use infresh pumpkin pie.
Avoid ornamental varieties and large pumpkins, bred for size and looks, not flavor.
Instead, choose those labeled as “pie pumpkins.”
Credit:Jacob Fox
They are small, dense, and rich in color, with sweet, full-flavored flesh.
Look for pumpkins that are blemish-free and heavy for their size.
Store them in a cool place up to 1 month.
Credit:Jacob Fox
Nothing is more classic than pumpkin pie, especially if made with fresh pumpkin.
We recommend baking your first batch following the traditional recipe and sampling a slice.
The next time, adjust with more sugar or spices as desired.
Credit:Jacob Fox
To make the puree, first cut up the pumpkin and bake it.
Here’s how:
Jacob Fox
Preheat the oven to 375F.
Using a sturdy knife (serrated is ideal), cut the pumpkin into 5x5-inch pieces.
Credit:Jacob Fox
With a large metal spoon, remove the seeds and strings.
Discard the seeds or reserve them to makeRoasted Pumpkin Seeds.
Line a large baking pan with foil.
Credit:Jacob Fox
Arrange the pumpkin pieces in a single layer, skin side up, in the pan.
Let the pieces cool until easy to handle.
Use a metal spoon to scoop the pumpkin pulp from the rind.
Credit:Jacob Fox
Place the pulp in a blender orfood processor.
Cover and blend or process until smooth; this step is essential to achieve the correct consistency.
Test Kitchen Tip:If your puree looks too watery after blending, transfer it to a drinking glass.
Credit:Jacob Fox
Invert the glass; it should stay molded but slightly slump at the bottom.
Or transfer to a clean, thin kitchen towel and squeeze out the extra liquid.
Feel free to roast and puree the pumpkin ahead.
Credit:Jacob Fox
Store it in a covered container in the refrigerator up to 3 days.
Or place the puree in freezer-safe jars or ziplock freezer bags, then freeze up to 6 months.
Thaw the puree in the refrigerator overnight to use.
Credit:Jacob Fox
Lightly beat the eggs with a whisk and whisk them into the pumpkin mixture just until combined.
Stir in the milk just until combined.
A food processor could also be used, but requires more intense cleanup.
Credit:Jacob Fox
Toss gently with a fork and push the flour mixture to one side of the bowl.
Repeat, using just enough water to moisten the flour mixture evenly.
Flour the rolling surface to keep the dough from sticking.
Credit:Jacob Fox
Flatten the pastry ball with your hands.
Sprinkle the surface with additional flour if needed.
To transfer the dough circle, wrap it around the rolling pin.
Credit:Jacob Fox
Using kitchen scissors, trim the excess dough to 12 inch beyond the edge of the pie plate.
Fold the extra dough under so the dough is even with the rim of the plate.
Place a fork or a finger against the inside edge of the pastry for a fluted edge.
Using the thumb and index finger of the other hand, press the pastry around the fork or finger.
Continue around the circumference of the pie.
Step 5: Bake the Fresh Pumpkin Pie
Preheat the oven to 375F.
Transfer the prepared fresh pumpkin pie filling to the pastry crust.
Cut a 7-inch circle out of the center of the foil.
Unfold the foil and place it on the pie, loosely molding the foil over the edges.
Bake the pie for 30 minutes, then remove the foil.
Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean.
Here’s exactlyhow to tell if your pumpkin pie is done.
Cool completely on a wire rack.
Cover and chill within 2 hours for up to 2 days.
We love a dollop of homemadeSweetened Whipped Creamor a scoop ofVanilla Ice Cream.
