The Perfectest Pumpkin Pie

 I have had some pies turn out amazing like my freshly picked Blueberry Pie.  But this pie, this Pumpkin Pie turned out so Perfect, I immediately wrote it down and have recreated it a few times.  I even changed the opinion of my daughter who hates store bought or when my husband makes it with canned/tinned pumpkin.  That is definitely part of the secret for this pie. I use freshly baked Sugar Pumpkin.  I honestly had not intended to go to the trouble of using a fresh pumpkin but I had it handy.  When my son was in 6th grade, we had a series of fund raisers for their year end trip.  I made cake pops for one bake sale but I was darned if I was going to waste money on a cake pop stand.  I had previously used a Pineapple for a cake pop display I made for my daughter's birthday but around the time of this bake sale, it was pumpkin season.  I am happy to say that my cake pops sold out immediately and someone even offered to buy the pumpkin.  I did not sell it. 

 I decided since I had it anyway, I would make actual pumpkin pie filling.  This Pumpkin makes enough pumpkin puree for two pies.  I include this cake pop photo for size reference but I to further aid in the estimated size, it was roughly the size of the typical cantaloupe, where a woman's finger tips would be about 2 inches apart while holding it.  I actually made the Pumpkin Puree a few weeks ahead of Thanks Giving and froze them in two separate standard sandwich sized freezer bags.  One bag will make one pie.  

In the case of gourds, the old saying that bigger is better is not always true.  The bigger some of the varieties become, the more woody or fibrous they become.  For Pie pumkins, they are mostly bred to be sweeter and are typically all about the same size, like an oversized cantaloupe.  Do not substitute a jack-o-lantern because you think the more pumpkin the better.   Sometimes in Canada, you will see big hunks of Jamaican or other larger pumpkins pre cut in plastic.  Those could work because they are grown for food; stews specifically.  I have also known people to use Butternut Squash.  

Currently, I am a big fan of Buttercup.  But that is definitely one that does not get better with size.  If you get a nice one, about the size of a pie pumpkin, the whole thing, including the skin is edible.  Not everyone likes the skin but I do.  Also, peeling one is a huge pain and dangerous because all gourds get slippery when peeled. So I like leaving the skin on and either scoop out the flesh after cooking or letting people not eat the skin in a curry.  The flesh itself is almost like a sweet potato.  Therefore, it may not be great for a pumpkin pie substitute, if you want or expect that lighter or zucchini like texture.  If you want a pie similar in texture to sweet potato pie, this would work.   BUT if you buy a bigger one at a farm thinking, SCORE!  nope.  The skin is very very woody and the flesh, particularly near the stem and butt, are very fibrous.  

Pumpkin Puree

1 Sugar Pumpkin (roughly 18" in circumference)

Coconut Oil or any neutral oil, not Olive Oil

Wash and dry your Pumpkin.  

Preheat your oven or larger Toaster Oven to 375.

Cut the pumpkin in half and scoop out the guts.  Keep the seeds for baking with Old Bay if that is your thing.

Rub a teaspoon of oil all over the Pumpkin, inside and out, just so it is glistening and not too oily.  

Place on a baking sheet with Sil Pat or Parchment cut side down.  Bake for 1 hour - 1hr 15 or until fork tender.

Let cool on the baking sheet for at least an hour.  

Scoop out the flesh of each half into a freezer bag.  Refrigerate over night and the next day place in the freezer until you want to use.  You can use it right away if you are that organised.  

I normally buy a few of these Pie Pumpkins around Thanksgiving when they are like a couple of bucks.  Just halve a bunch of them and bake them, bag them and freeze them.  I like to make one at Christmas too and really do not like tinned pie filling. You will never want to go back after you have real pumpkin.  

Perfect Pumpkin Pie

Perfect Pumpkin Pie

1 half of the Puree above

1 Pie Crust, blind baked (375 30min)

1/2 c Brown Sugar

1/2 c White Sugar 

1 t ground Cinnamon

1/2 t ground Nutmeg  

1 t fresh finely minced Ginger (because I did not have ground the day I perfected this pie)

1/4 t ground Cloves

1/4 t ground Cardamom

1/4 t ground Black Pepper

1/4 t Salt

12 oz / 354 ml can Evaporated Milk

1/2 t Vanilla Extract

1 large Egg

3 Egg Yolks

2 T + 1 t Flour

Preheat Oven to 375 F

Bake 55 minutes

Let cook for as long as you can resist.  Serve with Whipped Cream or Ice Cream or just a big plate.