Seems like a epic harvest year every year in
One traditional item that could be at the Canadian or Americans Thanksgiving, Xmas or Easter table is pumpkin pie. Now I don’t claim to have the most die hard, rare, family heritage, forget me not, heirloom variety, 100 mile recipe….but I do have one that works and has been receiving minor tweaks multiple times a year.. Feel free to freak out the on the recipe yourself and go bananas. Or play it safe and follow the instructions..
Pumpkin Pie (the heirloom, family, 50th generation, sustainable, die hard, no fail, Julia Child, jumping Jesus on a pogo stick, Thanks giving, Xmas or Easter version)….with a Yukon twist.. lmao!
The key to my pie is slow roasting sugar pumpkins and processing the pulp in house rather than buying tinned pumpkin puree. But if your in a pinch I would rather see you use tinned than buy those pies at the grocery store that seem to be able to sit a room temperature for years without spoiling. Something is seriously wrong with that picture. Again, as much as I would like you to make your own pastry, use frozen if you must. They don’t ask, you don’t tell!
For one 9-10 inch pie
- 3 cups cooked pureed pumpkin (or tinned)
- ½ cup brown sugar
- ¼ cup
Yukonbirch syrup (sub molasses if has not hooked you up) Berwyn
- 1 tsp allspice
- 2 tsp cinnamon
- 1 tbsp minced ginger (or 2tsp dried ginger powder)
- ½ tsp salt
- 2 beaten free range eggs
- 1 ½ cups evaporated milk (use full fat versions)
- 1 9inch tart or pie crust “blind baked” (for instructions on blind baking http://www.wikihow.com/Blind-Bake)
- 1 ¼ all purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 2 tbsp home made lard (or add 2 more tbsp butter)
- 1 egg yolk (save white for the crust glaze)
- 3 to 4 tablespoons cold water
For the crust:
1. Preheat your oven to 350f.
2. With your fingers rub the butter and lard into the flour till it resembles sandy pebbles.
3. Add sugar and salt.
4. Make well in center of flour and add egg yolk and a bit of water.
5. Mix to from a ball. If necessary add a bit more water to bring dough together. The key is to work it as little as possible.
6. Roll the dough out and fit into your pie or tart pan.
7. Bake to pastry off to a light golden color. Don’t go crazy and cook it till its right brown, the pie is returning to the oven later. Brush with left over egg white and return to oven to set the white.
8. When done turn your oven down to 250f.
For the filling:
1. Place pumpkin puree in your blender.
2. Add everything but the eggs and blend until ultra smooth.
3. Add eggs and pulse 3 or 4 times to incorporate.
4. Pour filling into prebaked pie shell.
5. Bake in a low 250-275f oven till filling has set in the middle when lightly shaken. About 1-1 ½ hours.
6. Cool to room temp or even better fridge temp before serving.
Serve with vanilla flavoured whipped cream and warm birch syrup drizzled over.