OK, so there you are: you’ve made and frozen pumpkin purée, you’ve collected eggs from your own chickens, and you’ve learned to make sweetened condensed milk using your own honey. You’ve also learned to make a super flaky piecrust, like when you made rhubarb pie, apple pie, and tomato pie. You even know how to make real whipped cream now, because you used it when you made that fourth of July trifle earlier this year! Hmmm… what to do with all those skills….
Just kidding! You should make this crazy delicious, totally from scratch, no cans involved, pumpkin pie! Trust me, if you decide to make a pie using canned pumpkin, canned sweetened condensed milk, a pre-made rolled up pie crust, and “whipped topping” it just isn’t going to be the same. Instead, it will be full of preservatives and artificial flavors and a bunch of other processed chemical stuff you don’t want.
Ironically, now that I’ve spent so much time bragging about all of the homemade ingredients I’ve assembled for this pie, it turns out that the recipe actually comes from the Eagle Brand website. I did change it ever so slightly to include cloves, but otherwise, it’s the same. Hey, sometimes life isn’t necessarily about creativity. Sometimes it’s just about small, incremental changes that add up to big ones. Huh, sounds pretty cool when I say it like that, doesn’t it?
Anyway, you’ll want to get started on your pie crust first thing because it will need to be refrigerated for a couple of hours before you use it. I love this shortening-free piecrust recipe from Serious Eats.
Add the remaining flour to the food processor and pulse a few times to distribute it as recommended in the original recipe. OR, you can do what I do which is transfer the paste to a bowl, sprinkle the remaining flour over the top, and cut the paste into the flour using a pastry blender.
Add a few tablespoons of water and mix gently with a rubber spatula until the dough forms a ball. The original recipe calls for six tablespoons of water, but I almost never use that much. I usually end up using more like four.
Since our chickens are not yet laying large eggs, I used three eggs for this recipe rather than two. Whatever size eggs you use, just make sure you have about half of a cup of eggs. And give them a little whisk to break them up a bit.
The original recipe calls for one can of condensed milk. Once can equals about 1¼ cups of sweetened condensed milk, so you’ll want to measure out about that much. It will be about ¼ cup less than what you made with yesterday’s recipe.
Plop a nice big dollop of whipped cream on top of your pie. Make sure everyone knows that you made everything from scratch. You’ll be a Thanksgiving hero! Just kidding (sort of). Seriously though, travel to wherever you are going safely, have a beautiful holiday with your family, and enjoy every minute of lounging around with a full belly. Next week, we’ll eat salad, I promise!
- Pie Crust (makes 2 crusts)
- 12.5 ounces all-purpose flour (2½ cups)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt, or ½ teaspoon table salt
- 2½ sticks butter, cut into pats
- 6 tablespoons cold water (or less if needed)
- Pumpkin Pie
- 2 cups pumpkin purée, or 1 (15 ounce) can
- 1¼ cups sweetened condensed milk, or 1 (14 ounce) can
- 2 large eggs, or about ½ cup lightly beaten eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Whipped Cream
- 1½ cups heavy whipping cream
- ¼ cup granulated sugar
- Combine the sugar, salt, and two-thirds of the flour (about 8.34 ounces) in a food processor. Pulse several times to combine.
- Add pats of butter to the food processor with flour, and pulse until the ingredients form a paste.
- Add the remaining flour to the food processor and pulse several times to distribute the flour.
- Transfer to a bowl. Add water, one tablespoon at a time, folding dough with a rubber spatula or your hands, until the dough forms a cohesive ball.
- Divide the dough in half and form into two discs.
- Wrap the dough in plastic wrap, and refrigerate one disc for at least two hours. Place second disc in labeled freezer bag and freeze for later use.
- Unwrap the dough and transfer disc to a floured surface.
- Using a floured rolling pin, roll disc out into a circular shape approximately 10-11 inches in diameter.
- Transfer rolled dough to pie plate. Trim so that ½ inch to 1 inch overhang remains. Fold overhang under and crimp edge. Set aside in refrigerator while preparing filling.
- Preheat oven to 425 degrees. Add pumpkin purée, eggs, sweetened condensed milk, spices, and salt to mixing bowl. Whisk until combined.
- Pour pumpkin filling into prepared crust.
- Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until knife inserted one inch from edge of crust comes out clean, about 35-45 minutes.
- Cool on wire rack.
- Combine cream and sugar in mixing bowl. Beat on high speed until stiff peaks form.