I picked pumpkin for my October super food for obvious reasons. According to SuperFoodsRX, “The nutrients in pumpkin are really world class. Extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The key nutrient that boosts pumpkin to the top of the SuperFoods list is the synergistic combination of carotenoids. Pumpkin contains one of the richest supplies of bioavailable carotenoids known to man.”
Sounds great! Now, one question, how do I actually eat pumpkin?
I posed that question to a number of my friends and family, and the conversation always followed the same pattern:
Me: What’s your favorite way to eat pumpkin?
Friend: Definitely as a pie!
Me: Well, I was hoping for savory dish or two.
Friend: Hmmm… then soup!
Pie always beats soup in my mind, and two days ago I made my first pumpkin pie. And here’s all that’s left of it:
I based my recipe on this one from Heritage Hallow and on The Pioneer Woman’s Perfect Pie Crust.
For the crust:
- 1 1/2 cups Crisco
- 3 cups flour
- 1 egg
- 5 tablespoons water
- 1 tablespoon white vinegar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons sugar
- Pinch of salt
In a bowl, combine Crisco and flour, cutting with the tines of a fork or pastry cutter for 4-5 minutes. Add and mix together egg, water, white vinegar, cinnamon, nutmeg, sugar, and salt.
Separate the dough in half and put into zip-lock baggies and flatten the dough to make make rolling easier later. Seal the bags and place them in the freezer for 30 minutes, or until needed. This is supposed to help with the flakiness.
On a floured surface roll the slightly thawed dough, rolling in only one direction at a time (not back and forth). With a spatula, lift the dough from the surface into the pie pan. I greased the pie pan, just in case, and the crust didn’t stick at all.
- 1 cup packed brown sugar
- 2 eggs
- 1 can of pumpkin
- 1/2 cup of evaporated milk
- 1/2 cup 2% milk
- Pinch of salt
- Cinnamon, nutmeg, ginger, and ground cloves to taste. I like a spicier pie, so used about 2 teaspoons cinnamon and 1/2-1/2 teaspoon each of nutmeg, ginger, and cloves.
Mix all ingredients together. The filling was veeeery runny and completely filled my deep-dish pie crust. The recipe instructed to cook for 20 minutes on 450 degrees and 25 on 350 degrees – but this was no where close to enough time. I left it in for another 40 minutes after the suggested cooking time was up. I used a ceramic pie dish instead of a metal one – perhaps that was the difference.
The pie crust was fantastic. Very flaky and so easy to make. The added cinnamon, nutmeg, and sugar really gave it something extra. This will certainly be my go to pie crust instead of the store bought ones!
The pie filling was tasty as well, although I think I’m used to a richer pie filling. I think next time I’ll try Paula Deen’s cream cheese filled recipe…