Suzanne's Old Fashioned Pumpkin Pie

 

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My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the pur?e and recipe from a can, the other using pur?e 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 pur?e, the other two had no preference. Needless to say, everyone finished both of their slices, and the whipped cream too! Here is her recipe for the pumpkin pie made from scratch:

2 cups of pumpkin pulp pur?e from a sugar pumpkin*
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
1 1/2 Tbsp pumpkin pie spice**
1 good crust (see p?te bris?e recipe) http://www.cake-recipe.org

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* To make pumpkin pur?e from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350?F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.

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** Trader Joe's has an exceptional pumpkin pie spice. If you don't have access to TJ's you can use 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cardamon, and a half teaspoon of lemon zest. http://www.cake-recipe.org

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1 Preheat oven to 425?F.

2 Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin pur?e. Stir in cream. Whisk all together until well incorporated. http://www.cake-recipe.org

3 Pour into pie shell. and bake at 425?F for 15 minutes. After 15 minutes reduce the temperature to 350?F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. http://www.cake-recipe.org

4 Cool on a wire rack for 2 hours.

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Serve with whipped cream. Serves 8.

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