Conny’s Pumpkin Pie

Recipes

Conny’s pumpkin pie recipe made w/ fresh pumpkin (not canned) and fresh evaporated milk

Servings: 1 pie Preparation time: 1-2 hours

Ingredients

Crust

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Filling

  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 3/4 cup fresh pumpkin OR 1 15 ounce can Libby’s 100% Pure Pumpkin
  • 12 fluid ounce of homemade evaporated milk OR 1 can Nestle Carnation Evaporated Milk

Instructions

Crust

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Jody’s Note

This is how my mom taught me, her pies were to die for … Secret, ice water a little at a time and don’t work the crust too much. Also VERY important to mix the butter in very thoroughly to a crumbly mixture so that the ice water is congealing the fat not the flour which would make the crust tough instead of flaky. No need to refrigerate the dough balls. Often I just carefully pat the dough into the pie plate instead of rolling as this can work the dough less for more flaky. Use the tines of a fork to make the edge, though my mom could flute it with her two fingers, very pretty …

Filling w/ Fresh Pumpkin

  1. Thoroughly wash and dry the pumpkin. Remove the top of the pumpkin. Cut the pumpkin into 2 or 4 quarters. Scrape out all of the seeds and stringy pulp.
  2. Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 45-60 minutes or until a fork inserted in the skin comes out easily.
  3. Let the pumpkin cool, then scoop out the flesh. Add a few chunks at a time to a food processor and process until smooth.
  4. (Not necessarily needed – use less milk.) Place puree in a large strainer lined with 4 pieces of cheesecloth. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.

Filling w/ Canned Pumpkin

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Jody’s Note

This is the go to, fail proof recipe …  I like more cinnamon but don’t increase any of the other spices.  Also evaporated milk works better than cream, watch out to not get the sweetened canned milk by mistake (there is an alternate version using it but more sweet I think).  I like less sugar and taste the raw filling with a teaspoon to get it to my satisfaction.  You can use the organic canned pumpkin from NS, be careful not to buy the pumpkin pie mix by mistake/the cans look almost the same.  

Notes

Inspiration for filling: https://fitfoodiefinds.com/how-to-make-vegan-cheese-sauce/

Inspiration for crust: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/