Fresh pumpkin takes the place of canned pumpkin puree in this pumpkin pie recipe from celebrity chef Curtis Stone. It's perfect for a Thanksgiving feast or any time pumpkin is in season.
This segment aired on KTLA's California Cooking: Episode 8.
Fresh Pumpkin Pie
Serves: 8 to 10
Prep Time: 45 minutes, plus 3 hours cooling and chilling time
Cook Time: 1 hour 50 minutes
Make-ahead: Dough can be made up to 2 weeks ahead, wrapped tightly and frozen. Pie filling can be made up to 2 days ahead, covered and refrigerated. Bring filling to room temperature before using.
- 1 1/4 cups unbleached all-purpose flour
- 2/3 cup granulated sugar, divided
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- Two 1 1/2-pound sugar pie pumpkins
- 2 3/4 cups heavy cream, divided
- 2 large eggs
- 1/4 cup packed golden brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
To make crust:
- In a food processor, pulse flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt to blend. Add butter and pulse about 10 times, or until butter is in pea-size pieces; do not over process. While pulsing, add 3 tablespoons ice water, then pulse just until moist clumps of dough form, adding more water 1 teaspoon at a time, if necessary. Shape dough into a disc, wrap, and refrigerate for about 1 hour, or until firm.
To make filling:
- Position a rack in center of oven and preheat oven to 425 degrees.
- Place pumpkins on a baking sheet and roast 50 minutes or until they have softened and a knife can easily pierce through skin. Cool pumpkins for 10 minutes. Lower oven temperature to 375 degrees.
- Cut pumpkins in half. Using a large spoon, scoop seeds from pumpkins and discard. Scrape softened flesh from skin and place in a blender. Discard skin. You should have about 1 pound softened pumpkin. Puree hot pumpkin until smooth, adding 1/4 cup cream to help move pumpkin around, if necessary. Cover and let stand for 5 minutes to allow steam to soften pumpkin further. Transfer puree to a large bowl and cool. You should have about 2 cups of puree.
- Whisk remaining granulated sugar, 1 cup cream, eggs, brown sugar, spices, and 1/2 teaspoon salt into pumpkin puree. Reserve filling at room temperature.
To blind bake crust:
- Unwrap dough, set it on a floured surface, and lightly dust top of dough. Roll out dough to a 12-inch round, occasionally rotating dough and dusting with flour to prevent sticking. Brush away excess flour and transfer dough to a 9-inch pie dish, centering it in dish and allowing excess dough to hang over edges. Lightly press dough into dish. Trim dough, leaving a 1-inch overhang. Fold overhang under itself and crimp edge. Freeze for 10 minutes, or until dough is very firm.
- Line frozen dough with parchment paper, leaving an overhang, and fill with about 1 lb. dried beans. Bake for 20 to 25 minutes, or until edges are light golden. Remove beans and parchment paper and bake crust for 5 to 10 minutes, or until bottom of crust is pale golden.
To finish pie:
- Pour enough pumpkin filling into hot crust to fill it completely but without it spilling over. Lower oven temperature to 350 degrees and bake pie for 30 to 35 minutes, or until filling around edges is set and center still jiggles slightly when pie is gently jostled, (pie will continue to set as it cools). Transfer pie to a rack to cool completely, about 2 hours. Serve or refrigerate until firm.
- In a medium bowl, whip remaining 1 1/2 cups cream until soft peaks form. Cut pie into wedges. Top with whipped cream and serve.
*This recipe was reprinted with permission.