© ejmorris 2000, 2002, 2003
Ingredients serves 2 hogs
1 c all-purpose flour
1/2 tsp salt
1/3 c vegetable shortening (use unsalted butter if you want very rich pastry)
ICE-COLD water (anywhere from 2 Tbsp to 6 Tbsp)
1½ c cooked mashed pumpkin (tin labelled to make one pie)
1½ c evaporated milk (385ml can)
½ c brown sugar
¼ c white sugar
½ tsp salt
1 tsp cinnamon
½ tsp powdered ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
3 eggs, beaten
- Pastry: N.B. It's important to handle this pastry as little as possible. Mix the flour and salt together in a bowl. Cut the shortening into the flour and salt until it is pea sized. Add ICE-COLD water a little at a time and mix lightly with your hands until it is pastry consistency. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for.)
- Handling it as little as possible, roll out the crust on a lightly floured board. Put crust in the bottom of a pie plate. Flute edges. REFRIGERATE AT LEAST ONE HOUR. It's the refrigeration before baking that does the trick. It makes the pastry flakier.
- Filling: Mix all the filling ingredients well.
- Pour into the pie shell.
- Bake for 15 minutes at 425F. Turn the oven down to 350F and bake 45 minutes more til a knife comes out clean.
Serve with whipped cream.
Preparing an Actual Pumpkin for Pie Filling
First of all, do make sure that the pumpkin you have is a "pie" pumpkin. Jack-o-lantern pumpkins are very watery and don't have much flavour. This year for Hallowe'en, we made sure to buy a pie pumpkin. It was a bit of a pain to remove the seeds and carve but the resulting pie was worth the extra effort.
Here's how I prepared our carved pumpkin for pie (after reading Joy of Cooking):
- Cut the pumpkin in half and remove any seeds and threads that are still there. Place the pumpkin halves shell side up on a cookie sheet and bake at 350F until the flesh inside the pumpkin can be pierced easily with a fork. The skin will be quite dark and the features of the jackolantern will look even more sinister as they will have collapsed and shrivelled to a certain extent. (The small pumpkin I had took a couple of hours)
- When the pumpkin is done, scrape the flesh out and push it through a sieve (or food mill) to get rid of any thready fibers.
And there you have it. Yes, it's labour intensive but at least the pumpkin has been used for something other than just composting.