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| Sugar pumpkins for sale at NYC's Union Square Greenmarket. |
It is just one day away from my first slice of pumpkin pie this year, and I can barely wait. Sure, I could eat pumpkin pie all year long, using canned puree to make my favorite filling recipe, but why would I do such a disservice to one of America's most beloved baked goods? Because waiting until pumpkins are at the peak of their season isn't that much of a sacrifice, and homemade puree surely makes all the difference.
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| Pumpkin pie recipes galore, from a cookbook published in 1927. |
Just look at the recipes listed in this 1927 edition of The Donor Club Cookbook, published in Elgin, Illinois, just a hour outside of my hometown, Chicago. It has four variations on the classic pumpkin pie filling, including a handwritten recipe by its previous owner, and names the recipe that calls for homemade steamed mashed pumpkin "DeLuxe Pumpkin Pie." (Note to self: it also calls for sherry, an ingredient I will try tomorrow in my recipe.)
Scratch bakers have long known the virtues of fresh pumpkin puree in our holiday pies--and while the canned puree works just fine when combined with extra spices, it's just not as good tasting. So take an extra bit of time and roast a pumpkin to use in your filling this year, by following my simple recipe:
ROASTED SUGAR PUMPKIN PUREE
1. Cut a sugar pumpkin into quarters; remove and discard seeds.
2. Place the pumpkin skin side down in a shallow baking dish. Fill the dish with about ½" of water. Cover tightly with foil.
3. Bake at 375°F until fork tender, about 1 hour.
4. Let cool until just warm, scoop flesh from skins, and puree smooth in a food processor.
And if you want to follow my advice even further, combine your homemade puree with the rest of the ingredients in my perfect pumpkin pie filling recipe.
PERFECT PUMPKIN PIE FILLING
1 ½ cups Roasted Sugar Pumpkin Puree
4 large eggs
1 large egg
yolk
¾ cup heavy
cream
1 tablespoon
molasses
1 teaspoon
vanilla extract
Finely grated zest of ½ an orange
½ cup light brown sugar
½ teaspoon
fine sea salt
½ teaspoon
ground cinnamon
¼ teaspoon
ground ginger
¼ teaspoon
ground nutmeg
1 unbaked pie crust
1. Position a rack in the center of the oven and preheat to 325°F.
2. In a large
mixing bowl, whisk together all of the ingredients (except the pie crust) until completely smooth. Pour the mixture into
the unbaked pie crust and bake until custard is set through the center when the
pie plate is slightly jiggled, 50 to 60 minutes. Let cool to room temperature
and refrigerate until chilled.
Happy Thanksgiving!
