Somehow I missed reading about the pie challenge at The Kitchn until about 9pm tonight. I’d been planning to roast my beautiful Cushaw pumpkin tonight, so why not throw together a pie? After a mad rush to roast, bake and blog by the stroke of midnight, I completed my entry form at 11:59pm on the dot … only to have my internet connection drop and return a few minutes later to the “error: the entry form is now closed” message. Nooo! Oh well, now that I have this pretty blog post prepared, hopefully you all will enjoy it even if it’s not a prize winner.
To complement my pumpkin, from our Potomac Vegetable Farms CSA in Virginia, I decided to keep it simple and use a few other quality, local ingredients, namely my South Mountain Creamery butter and Hilldale Farms organic eggs.
This summer I tried the Cooks Illustrated vodka pie crust, to rave reviews. It was perfectly light and flaky. This time, I made it with all (local, natural) butter since I generally prefer not to use shortening, and found the resulting dough a little less moist and easier to work with. It still requires chilling, though, before rolling it out, and I rolled it out between two pieces of plastic wrap to facilitate getting it off my cutting board and into the pie plate in one piece.
For the pumpkin puree, I split my pumpkin in half and roasted it cut sides down on parchment paper at 350 degrees for 50 minutes. This pumpkin is more yellow than your traditional pumpkin, but the cooked flesh was so luscious and creamy it barely needed blending. I used a hand blender just to smooth it out. I like my pumpkin pie custardy with a little creaminess, but instead of using condensed milk I used a little local yogurt instead.
Recipe: Rustic Pumpkin Pie
- 1 9-inch pie crust (Cooks Illustrated, half the recipe)
- 2 cups fresh pumpkin puree
- 3/4 cup brown sugar
- 2 organic eggs
- 1 teaspoon organic vanilla
- 3/4 teaspoon powdered ginger
- 1/4 teaspoon allspice
- 1/4 cup plain, unsweetened whole milk yogurt
Instructions: Prepare pie crust and set aside. Preheat oven to 400 degrees. In a large mixing bowl, stir together pumpkin puree and sugar until well blended. Add eggs and vanilla and whisk to combine. Stir in seasonings, then yogurt. Blend completely, then pour into prepared pie crust. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and cook until set, about 35-40 minutes more. Makes 8 servings.
Pour yourself a glass of fresh milk (ours was delivered this morning!), and enjoy the perfect midnight snack! Or, you know, save it for a holiday like a normal person. Either way, enjoy!
This is the first in a four-part series of FoodieTots Thanksgiving favorites – starting with dessert first, of course! Stay tuned for a few other turkey day recipes.