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MY GRANDMOTHER'S PUMPKIN PIE

Makes one 9 inch pie serving 6 - 8

My Grandmother always roasted fresh pumpkin for her pies which is better (in my opinion) than canned. You could also substitute freshly roasted butternut squash for the pumpkin.

For the Crust

  • 1 cup all-purpose flour
  • 1/4 cup ground pecans
  • 2 tablespoons sugar
  • pinch of salt
  • 6 tablespoons (3/4 stick) sweet butter, chilled
  • 1 large egg yolk, lightly beaten
  • drops of ice water as needed

Mix flour, pecans, sugar and salt together. Cut butter into 1/4 inch bits and with a mixer quickly mix into flour mixture until it resembles coarse meal. Mix in egg yolk and enough water so that dough just begins to come together.

Form into a smooth cake, wrap in plastic and refrigerate for 2 hours or overnight.

Roll out dough on lightly floured surface and fit into a 9 inch pie pan. Pinch and flute the edges decoratively. Chill while preparing the filling.

For the Filling

  • 2-1/2 cups pumpkin puree
  • 2/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons finely minced fresh ginger (1 teaspoon dried)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2/3 cup heavy cream
  • 1/4 cup dark rum
  • 2 tablespoons melted sweet butter
  • 3 large eggs, separated

Mix the pumpkin, sugar, spices, cream, rum and butter together in a bowl. Beat in egg yolks.

Separately beat egg whites until stiff peaks are formed. Carefully fold into pumpkin mixture and pour into prepared shell.

Bake in a preheated 350 degree oven for 40 - 45 minutes or until center is set and puffed. As pie cools it will deflate somewhat. Serve at room temperature garnished with lightly sweetened, lightly whipped cream.

John Ash © 2003