TRADITIONAL Homemade Pumpkin Pie...just in time for Halloween & Thanksgiving

Alice Waters Recipe made w/our Seminole Pumpkins, a great & very delicious heirloom pumpkin!

This makes the 2nd year we grew the Seminole Pumpkin in our Fall Garden on our homestead, & we just absolutely LOVE this heirloom pumpkin...it is so delicious & makes the best pumpkin pies.

We have tried several different pumpkin pie recipes over the past couple of years, but this is by far our favorite pumpkin pie recipe that we have found.
Here is Alice's Pumpkin Pie recipe

*Alice Waters Homemade Pumpkin Pie Recipe
Ingredients:
1 9-inch single pie crust(recipe below)
1 2-pound sweet pumpkin or roughly 15 ounces (1-1/2 cups) pumpkin purée (we usually use 2 cups of seminole pumpkin puree)
1 cup cream
2 tsp flour
3 eggs
1/4 cup brown sugar
1 TBS granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
pinch of fresh-ground black pepper
1 1/2 tsp of brandy

Whisk together 1/4 cup cream & 2 tsp flour/ Heat this mixture over low heat until it thickens/ Then slowly whisk in 3/4 cup more cream/ Continue to whisk until it reaches a boil & remove from the heat – it will be fairly thick. Set aside/In a medium bowl whisk together 1 1/2 cups pumpkin puree & 3 eggs

In another small bowl mix 1/4 cup brown sugar, 1 TBS granulated sugar, 1 tsp ground cinnamon, 1/4 tsp each cloves & ginger, 1/2 tsp salt & a pinch of black pepper

Stir the sugar & spices into the pumpkin mixture along with the thickened cream/ Whisk together vigorously/ Add 1 1/2 tsp of brandy if you like.( I like the brandy)

Pour pumpkin mixture into pie pan. Bake at 350º for 40 – 50 minutes. Test with a sharp knife or toothpick to determine if it’s done – knife should be clean when removed from center of the pumpkin pie.

Let the pumpkin pie completely cool before serving!

*Scott Peacock's Homemade Pie Crust Recipe:

1 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 tsp granulated sugar
8 tsp unsalted butter, cut into 8 pieces & frozen for 10 minutes
2 tbs lard, cut into 2 pieces & frozen 10 minutes
4-6 tsb ice water

-Directions
Put the flour, salt & sugar on a large cutting board, & mix them with your fingers to blend. Put the frozen butter & lard on top of the flour mixture, & use a large kitchen knife or pastry cutter to cut the fats quickly into the flour until the mixture resembles coarse meal with some butter & lard pieces still as large as 1/2 inch in diameter. Ideally, half the fat should be cut finely into the flour & the other half left in large chunks.
Working quickly, gather the flour-fat mixture into a mound &, using your fingers, draw a trench lengthwise through the center. Sprinkle 1 tablespoon of the ice water down the length of the trench, & with your spread, upturned fingers fluff the flour so it absorbs the water. Redraw the trench & continue incorporating the ice water by tablespoons in the same manner. After you have incorporated 4 tablespoons of water, the dough should begin to clump together into large pieces. If there are any unmassed areas, sprinkle them lightly with droplets of water, & mix as before.
Gather the dough into a mass with a pastry scraper, &, again working quickly, with the heel of your hand smear a hunk of dough roughly the size of an egg by pushing from you. Continue with pieces of dough until the entire mass has been processed this way (you'll do about 6 smears in all). When finished, gather all the dough together with a pastry scraper & repeat the process. Regather the dough, quickly shape it into a flat disk, & wrap it in a double thickness of plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further & bind it. Refrigerate for at 2 hrs or overnight before rolling & using.

Thanks & hope you enjoy!
Cog Hill Farm - 2017