We hope that it is okay to share this recipe if full credit is offered. This is one yummy pie and if one does not feel like making pastry, we bake the custard up in loaf pan and make pumpkin custard. This recipe is taken from Living Seasonally by Joe Eck and Wayne Winterwood, a very inspiring book. They call this Vermont Pumpkin Pie. Our last batch of butter-whole-wheat pastry was a great success and is a great compliment to the pie (see separate post). Here we go…
2 cups roast pumpkin purée (see note below)
1 tsp each of cinnamon and ginger
1/2 tsp nutmeg (some say freshly grated is mandatory)
pinch each of clove and allspice
1/2 teaspoon sea salt
2 cups heavy cream (the recipe says not to compromise here but I have had good success in using half and half but it might be better to stay true the first time around)
1/4 cup rum
3 large eggs, lightly beaten
one cup sucanat/brown sugar
1/2 cup maple syrup
This recipe swears by fresh pumpkin purée. Simply place your pumpkins in the oven at 350° F and bake until soft (I try to plan roasting a pumpkin and some squash along with a meal that I am preparing. The purée will keep in the fridge for a couple of days). The flesh is then scooped from the rind and puréed until smooth. A hand blender works well, or a food processor.
Add remaining ingredients to the pumpkin purée and the whole is beaten until silky smooth.
Par-bake the crust, before filling it. Line the crust with parchment paper and fill it with baking weights or dried beans. I like to bake my pumpkinBake the crust at 375° F for ten minutes. Remove from the oven, fill and bake as directed in your recipe. This extra step reduces the crust’s tendency to shrink away from the filling as the pie cools.
Bake at 350° F on the bottom rack (if the pie is too close to the top, it is more likely to crack andor separate from the crust) for about 50-60 minutes. Avoid over-baking the filling. Many recipes say to bake the pie until the filling sets in the middle, or until a knife inserted into the middle comes out clean. In fact, the filling will still be jiggly and only partially set when the pie is done. If you use a knife to test doneness, insert it no more than halfway from the edge to the middle of the pie’s filling.
Cool the pie slowly when it comes out of the oven to avoid the custard from separating from the crust.
There are some few extra tips here (such as heating the custard before putting it into the pie shell) and then adding the warm purée to a warm, partially-baked crust.
Further Pumpkin Pie Tips