This pie is one of the simplest to make (even simpler if you use tinned pumpkin). I’ve tried making it with squash to great effect as well. The spices are of course, flexible. I happen to live with someone that prefers pumpkin as a savoury rather than a sweet so I cut the sugar dramatically and omit the cinnamon replacing it with ginger and occasionally, cloves. I’ve also made this pie seasoned with garlic powder, olive oil and carmelised onions to be served as a side-dish to meat. What I’m providing here is a basic recipe that is easily adapted.
For the Crust:
3 cups flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1/3 cup cold water
1 tablespoon white vinegar
Mix flour and salt. Cut in shortening. Combine water, egg and vinegar. Mix well into flour mixture. Let rest a bit before rolling out.
For the Pie:
1 ½ cups mashed pumpkin
1 egg
½ cup warmed milk
½ cup warmed cream
1 tablespoon flour (I use Wondra sauce flour for this as it dissolves quickly)
1 tablespoon molasses (Sorghum is a big agricultural product around here and you could certainly substitute it)
¾ cup sugar (you may prefer more)
1 teaspoon cinnamon (unless your crazy husband hates it)
1/8 teaspoon nutmeg
1 tablespoon browned butter
pinch of salt
Combine everything and pour into an unbaked pie crust (it helps to build the sides up pretty high for this pie). Cut out shapes from leftover pie crust.
Bake at 450 degrees F. for 15 minutes, then reduce the heat to 350 for 45 minutes.
I’m serving mine with
Spiced Grape Nuts Ice Cream:
1 cup milk
1 cup heavy cream
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
1 cup Grape Nuts Cereal
Make a paste of the sugar and spices with a small bit of milk, then dissolve in the rest. Freeze according to your ice-cream maker directions. Before transferring to container, stir-in a cup of Grape-Nuts cereal.
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