The Best Pumpkin Pie Ever
Here is what you do with the pumpkin. You slice it up in cubes without the outer layer, put the pumpkin cubes in a pot, cover it with water and boil it all for about 45 minutes or until it becomes a darker orange. Don’t over cook!
When it is done cooking, you put the cooked cubes in a blender and puree it all into a smooth paste.
When we got married about 19 years ago I typed up a bunch of old recipes and laminated the cards. I have no idea where this recipe originated from but it’s an all-time favorite. I don’t like eating any other pumpkin pie. Others just taste bland compared to this one. The spices, fresh pumpkin and pie crust make it the best flavorful combination.
Best Pie Crust Ever
This pie crust is so so easy and fast to make and the pie certainly doesn’t taste the same with out it.
Here is what you need:
cup of ice water
And here is what you do:
Mix in 1/2 tsp salt with 2 cups of flour, exact measurements are not necessary because any extra can be turned into a cookie. Then add in 3/4 cup Crisco. Use a fork to mix together the flour and crisco, this takes a few minutes to carefully blend the ingredients together until they resemble small crumbs and all the flour is mixed in.
After the flour and crisco mixture resembles a crumbly mixture, form the dough into a ball with your hands without overworking the dough.
Rub flour onto a wooden cutting or baking board and add the dough ball, use a flour coated rolling pin and start to gently roll out the dough. Make sure the dough does not stick to the board by adding as much flour as necessary.
When the dough is rolled out large enough to fit the pie pan, gently roll the pie crust around the rolling pin from the outside and place it into the pie pan.
Press the dough firmly into the bottom of the pie pan and use your fingers to form a pie crust.
Ingredients for the filling
3 cups of pureed pumpkin
1 cup white sugar
1/2 cup brown sugar
1tsp. salt, 6 tsp. pumpkin pie spice
1 tsp ground cloves
6 slightly beaten whole eggs
one 8 oz heavy whipping cream
6-8 tbls dark molasses
Here is what you do to make the filling:
Mix the pumpkin puree, sugar, salt and spices really well in a bowl. Then blend in the eggs, heavy whipping cream and lastly the molasses.
Pour the filling into the pie dish and pie crust. Bake the pie at 350 degrees for about 50-60 minutes.
Gluten Free Pie Crust Alternative
The gluten free pie crust is basically the same thing as the regular pie crust. You only replace the standard flour with gluten free flower and as a secret ingredient add some ground chia seeds, the ground chia seeds allow the mixture to stick a little better.
Since gluten free flower isn’t as sticky and doesn’t bind the dough the same way standard flower does, transferring the dough to the actual pie dish is a little trickier.
Here is what my husband did to make that step easier:
Roll the gluten free dough out on a layer of floured baking wax paper. Then lay the pie dish on the dough upside down as you can see in the below photo.
Put your hand under the wax paper with the other hand on top of the dish and flip the entire thing over.
And then you trim and pinch the pie crust the same way you would do with the regular pie crust. And done!!!
And here is the finished yummy golden brown pumpkin pie!
It is golden brown and not orange because of all the yummy spices and molasses.
This pie has truly converted some peeps already who have claimed to not care for pumpkin pie. Me included! In Germany we don’t really have pies and when I tasted a pumpkin pie for the first time after coming to the US, I was not impressed at all. The rich spices and flavor make me think of “Lebkuchen” and I love that flavor which is why I ended up loving this pumpkin pie so much.
Trust me when I say that you should give this yummy seasonal pie a chance. it really is that good.
Here are some more of my hubby’s baking recipes:
Click on the photos to see the posts.