Suzanne’s Old Fashioned Pumpkin Pie
The single most requested dessert at our Thanksgiving table is pumpkin pie. (The second being apple pie.) In fact, pumpkin pie is so synonymous with the holidays that during this time you can find “pumpkin spiced” everything, from lattes to donuts.
My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can, the other using purée she made from a ripe sugar pumpkin. Each of us received two slices, one from each pie, without knowing which was which. The winner?
The adults clearly preferred the pie made from scratch—it had a richer flavor (possibly due in part to added spices). One child preferred the pie made from the canned purée, the other two had no preference. Needless to say, everyone finished both of their slices, and the whipped cream too!
From the recipe archive, first posted 2005
- 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
- 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon of lemon zest
- 1 good crust (see pâte brisée recipe or our no-fail flaky pie crust recipe)
* To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill or chinois.
1 Preheat your oven to 425°F.
2 Beat the eggs in a large bowl. Mix in the sugars, salt, spices, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
3 Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
4 Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.