I have this thing about pies. I love them. Making them can be painstaking, so when I do, it had better be the best pie in the Universe. Well, close, anyway. But while I have perfected my pie crust, I had not found a pumpkin pie filling truly worthy of it. Ha ha. But seriously, I have tried many, including Martha Stewart’s, several from the Internet, and even a recipe on a sticker placed on the side of a sugar pumpkin. All had much to recommend them, but they were lacking in a certain something. So last year, I resolved to create my own. And it was awesome! Even the folks who don’t usually like pumpkin pie ate it with relish.
The keys to a great pumpkin pie are:
- Use fresh pumpkin, not canned. Not ever canned. Ban the can.
- Follow my pie crust recipe, and yes, use the lard.
- Have fun.
One note about this recipe. My pie plates are fairly wide and deep. They aren’t those tiny little metal things that are barely eight inches across. And I was very tired of filling these glorious vessels and only having the filling cover two-thirds of the sides. Therefore, this recipe makes more filling than many. You can either use a larger pie pan or make tarts with the remainder.
Asha’s Fresh Pumpkin Pie Recipe
2½ cups fresh pumpkin purée
4 eggs, lightly beaten
⅔ cup heavy cream
1 cup packed dark brown sugar
2 Tbsp molasses
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground ginger
¼ tsp cloves
½ tsp salt
Cook a fresh sugar pumpkin and mash up the meat. You can do this in advance.
Make the pie crust according to my recipe.
Preheat the oven to 375º.
Roll out the pastry and line the pie plate. If you have extra, you can go full-on Martha Stewart and cut them into interesting designs for the top. I have a pumpkin-shaped cookie cutter, and one year I cut out a pumpkin-shaped pastry to lay on the middle of the pie. Be creative, or skip it entirely.
Combine all ingredients in a bowl and mix until well blended. Pour into the pastry shell and bake for 50-55 minutes, or until the crust is golden and the pie has set.