Organic Pumpkin Pie From Scratch

Why It's Good:

Pie pumpkins, also called sugar pumpkins, are the type of pumpkins intended for pie baking. In other words, not your garden variety Jack 'O Lantern! This recipe, which features a touch of molasses and cream, is a little less sweet than most and allows the deep pumpkin flavor to be the first thing you taste.

Why It's Green:

Pie pumpkins are available at several area orchards and also at your local farmers' market. Cooking a pumpkin from scratch really makes a delicious pie. You're also going to have truly fresh, LOCAL flavor and lots of good nutrients in your pie. Plus it doesn't have nearly the carbon footprint of all those cans of pumpkin pie filling that travel to your local supermarket.

Organic Pumpkin Pie From Scratch

  How to Cook a Pie Pumpkin

First, give your pumpkin a good wash in the sink with water and a drop or two of soap.

Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will allow steam to escape). Place pumpkins in a large baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, about 1 1/4 to 1 1/2 hours.

Cut the top off the pumpkins and scoop out seeds and membrane; discard both. Peel off the skin. Place the pumpkin in the bowl of a food processor; puree until smooth. A 1/2 pound pie pumpkin should yield about 1 1/2 cups of puree. Store in an airtight container in the refrigerator up to 2 days or in the freezer for up to 1 month.

You can use the puree to make a pie, cake, muffins or, combined with chicken stock, minced onion and carrots, a delicious soup. – Susie Quick

  Pumpkin Pie from Scratch

I like adding a little molasses to this recipe and using cream instead of evaporated milk. This recipe is a little less sweet than most and allows the deep pumpkin flavor to be the first thing you taste. You can also use this recipe to make a sweet potato or squash pie, using either butternut or cushaw. If you're feeding a big crowd, just double the ingredients to make two pies.  - Susie Quick

Makes one 9-inch pie, serves 6 to 8

• 3 cups pumpkin puree, freshly made or canned
• 3/4 cup packed light brown sugar
• 1 tablespoon sorghum or robust molasses
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of cloves, optional
• 3 large eggs, beaten
• 1/4 cup heavy cream
• 1 9-inch pie crust, blind baked (pastry recipe below)

1. Preheat your oven to 425 degrees. Combine the pumpkin and remaining ingredients (except the pie crust!) in a food processor (or in the mixer bowl). Puree until smooth and creamy.

2. Pour into prepared pie crust. Bake 45 to 50 minutes until a knife inserted in the center comes out clean. Check the pie at 20 minutes; if necessary, cover edges of pie with foil to prevent over-browning.  Transfer to a rack to cool.

  Pie Pastry

You can make this by hand using a pastry blender instead of a food processor if you wish. – Susie Quick

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.

• 2 1/2 cups all-purpose flour (preferably Weisenberger's)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and pulse the mixture a few times until the mixture resembles coarse meal or very small peas; a total of about 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

4. To blind bake crust: Roll out 1 disc of dough on a lightly floured surface into a 15-inch circle. Place in a 9 or 10-inch glass pie plate. Trim away all but 1 inch of dough. Turn dough under the rim and flute the edges. Prick the pastry with a fork on the bottom and sides a few times. Chill for 30 minutes.

5. Preheat oven to 400 F. Line the pie shell with a 12-inch square of foil, parchment, or wax paper. Fill lined shell with rice, pie weights or dried beans. Bake pie crust until golden on edges, about 8 minutes. Lift the pie weights from the shell with the liner. Return the pie shell to the oven for 3 to 5 minutes longer to allow the bottom to turn slightly golden. Transfer to a rack to cool completely.