You know that charming little pumpkin from a share two weeks ago? (You may have magicked part of it into juice.) It really wants to be a pie. The thing is, the round orange vegetables we know as pumpkins are generally lighter in color and milder in flavor than a lot of their squash cousins, who make up most of the burnt-orange canned “pumpkin” pie filling we all know. But that’s ok because we are going to work with what we have, darn it!
The spices in this pie filling are adapted ever-so-slightly to work with the squash at hand, so it’s not the cinnamon-bomb you might have grown up with. Rather, it’s a classy citrus and nutmeg custard pie, which will fit right in at your classy Thanksgiving feast.
– Moriah Simmons
Makes 1 9-inch pie
- 1 pie crust, rolled and set in the pie pan. (Keep this in the freezer while you make the filling, it’s best if the crust is very cold.)
- 2 cups pumpkin purée (Roast your pumpkin first, then scoop out the flesh and purée until smooth)
- 3/4 cup sugar
- 1/2 tsp freshly-grated nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest
- 2 tsp lemon juice
- 2 eggs
- 1 1/2 cups cream (or evaporated milk, if you’re my mom)
Preheat oven to 425.
In a medium bowl, stir together pumpkin, sugar, spices, and lemon juice. Beat in the eggs one at a time, then stir in the cream.
Pour pumpkin custard into chilled pie shell and bake immediately. After 10-15 minutes, lower heat to 325 and bake about 40 minutes more, or until the filling is firm. Let cool an hour before slicing.