Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband's very favorite dessert, though he doesn't get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.

It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn't make it to the blog as I hadn't quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn't crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn't need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.

And you can do so anytime of year for that matter, and you don't even need to use canned purée. If you have freezer space, it's easy to roast up a few pie pumpkins, mash the flesh, and bag the purée in 1 cup portions for future use. Defrost before using and include in your favorite pumpkin recipes.

Pumpkin Pie with Fresh Purée

Recipe by Lisa Turner Published on October 30, 2015 Simple, perfect pumpkin pie with a flaky butter crust and a rich, smooth and creamy spiced filling of fresh roasted pumpkin Print this recipe Crust: 1 cup all-purpose or pastry flour 1/4 teaspoon sea salt 1/8 teaspoon baking powder 1/2 cup (1 stick) cold butter, cut into 8 pieces 3 to 4 tablespoons ice water vodka (optional and as needed) Filling: 1 1/2 cups unsweetened pumpkin purée 2 large eggs 2/3 cup coconut or brown sugar 1 1/4 cups heavy cream 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 teaspoon vanilla Instructions: To make the crust, combine the flour, salt and baking powder in a medium bowl. Cut the butter in with a pastry cutter until the mixture is reduced to small crumbs. Gradually stir in the water with a fork until the dough starts to hold together. Add a bit of vodka and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes. For the filling, whisk together the pumpkin purée, eggs and sugar in a medium bowl. Pour in the cream, salt, spices and vanilla. Whisk until combined, but take care not to overmix. Preheat an oven to 400°. On a lightly floured surface, roll the chilled dough out into a flat circle shape with a floured rolling pin. Fold the dough in half and gently transfer the dough to a 10-inch pie plate. Unfold to cover the plate. Trim the dough to the shape of the plate, leaving a bit of overhang, and fold to make the crust edge. Crimp the edges. Pour in the filling evenly. Bake for 10 minutes in the preheated oven, then reduce the heat to 375° and bake for another 30 to 40 minutes until the crust is golden brown and the filling is jiggly. Turn off the oven, open the door a crack, and leave to sit for another 10 minutes. This will help prevent the filling from cracking. Transfer to a wire rack and let cool completely before serving. Makes 1 10-inch pie

Other pies to enjoy from Lisa's Kitchen:
Concord Grape Pie
Blueberry Goat Cheese Pie
Apple Pie Tart