It’s become a tradition that every October, we go pumpkin picking and I make my famous oatmeal cookies with pumpkin puree.
This year, I picked a big pumpkin for my puree and ended up with a lot of it. I froze most of it, but figured I should cook something spooky for the kids.
Give it a try — it’s delicious!
(Experiment 35) Pumpkin pie
Ingredients
- 1 pate brisé
- 425 g pumpkin purée
- 390 g sweetened condensed milk
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- pinch salt
- 2 eggs plus an extra yolk
Instructions
- First prepare the pâte brisée using the instruction here
- Cut the pumpkin in 2, remove all the filaments and seeds. Use a spoon to scrape the interior clean. Chop in smaller pieces. Fill them in a pyrex, cover with water and bake in the oven at 400F for 30 minutes. Remove the skin and put it in a bowl. Puree with a food processor or hand mixer. Leftover puree freezes well, you can also use it to make oatmeal cookies.
- Pre-cook pie dough at 350F for 15 mins with parchment paper and weight on top ( bean or in my case I used rice ), pull out, remove parchment paper and weight, and put it back another 5 mins
- For the filling mix the pumpkin puree, condensed milk, all the spices, eggs and salt. Pour into the pie dough and bake at 350F for 25 minutes. At this point, I like to loosely cover the top with foil so the crust doesn’t bake further. Cook for another 25 minutes. Discard foil and at this point check if it’s done using a toothpick about an inch from the side. Note the middle will still “wobble” and that’s fine, the residual heat will cook it. If it’s not coming out clean, bake it another 5 minutes and test again. Usually, it requires an additional 10 minutes. You don’t want to overcook so it’s better to be safe.
- Once the toothpick comes out clean on the side it’s done . Cool 90 minutes before cutting and serving
