This is a pumpkin pie recipe Josh has been using since 2012. A few modifications have been made over the years. Pie crust can sound intimidating if you haven’t made one before but we highly recommend making the crust. You won’t regret it.
Ingredients for the crust:
1 1/2 cups of flour
1/2 teaspoon of salt
6 tablespoons of cold butter cut in pieces
3 tablespoons of cold lard, shortening or butter, cut in pieces
4 tablespoons of cold water
Making the crust:
Sift the flour and salt into a bowl.
Cut in the butter and lard/shortening with a pastry blender until the mixture resembles large crumbs.
Stir in enough water to bind it together. (you may need more or less than all 4 tablespoons of water to achieve this)
Gather into a ball, wrap in wax paper and refrigerate for 20 minutes.
20 minutes later
Roll out the dough to be about 1/8 of an inch thick.
Transfer to pie pan and cut off the overhanging edges.
Refrigerate again for 20 minutes.
If you haven’t yet, spend the next 20 minutes making the filling (look to the left)
Preheat oven to 400 degrees
Prick bottom of crust with fork several times.
Line with wax paper and fill with pie weights (google pie weight alternatives)
Bake for 12 minutes
Remove from oven, take out weights and wax paper.
Bake until golden (usually 6-9 minutes)
Reduce heat to 375 degrees
Pour filling into pie shell and bake until a tester comes out clean (roughly 40 minutes)
Ingredients for the filling:
2 cups of cooked pumpkin
1 cup of whipping cream
1/2 cup of brown sugar, firmly packed
4 table spoons of maple syrup
1 1/2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
Making the filling:
Cut the pumpkin in half, remove the stem and all the seeds (keep seeds for roasting if you like).
Place cut side up on a cookie sheet with a teaspoon of butter in the centre of each half.
Bake at 375 degrees for 45 minutes or until a fork will easily poke through the flesh.
Remove the flesh from skin, discard the skin and voila you have cooked pumpkin.
Blend the pumpkin with the cream in a food processor, blender, or with an immersion blender (my favourite).
Beat together the pumpkin, cream, eggs, sugar, maple syrup, spices and salt until all one consistent custard.