Makes one 8 inch pie
If you’ve never made a pie before, someone may have already convinced you that’s it’s a bit tricky. Well phooey on them! They probably never made a pie with Emma’s flaky pie crust recipe. It’s unique. And although you may turn out pies of varying degrees on the GOOD-TO-FANTASTIC scale, they should at least be good. Never blah. And who knows, you may even hit the FANTASTIC mark first shot.
Our family’s favorite pumpkin pie recipe is adapted from The Martha Stewart Cookbook. We almost always use butternut squash instead of the pumpkin; it gives the pie a much richer flavor.
1 1/4 cups unbleached white flour
2/3 cup cold salted butter
very cold water
For directions to make the pie crust, check out Emma’s Flaky Pie Crust video.
2 cups pumpkin puree (or butternut squash puree)
1/2 cup heavy cream
1/2 cup rapadura
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
This pie turns out the best if you process the ingredients in a blender, but you can combine them in a large bowl too. Either way, just combine all the ingredients together and blend until creamy or whisk until combined.
Pour into a prepared, unbaked pie shell, and bake at 375 degrees for 45 – 50 minutes or until the crust is nicely browned and the custard set. To test the custard, gently jiggle the pie. If the filling is firm in the middle, it’s done.
Let the pie cool before serving.