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