Turn a Whole Pumpkin Into The Best Pumpkin Pie

Pumpkins are one of the best flavors of fall, but sometimes, dessert recipes sold in the stores are not that great. So why not just make one at home? Turn a whole pumpkin into the best pumpkin pie with this amazing recipe by Joshua Weissman! There were no words to describe how good these actually turned out. Watch the video below for full instructions.

Ingredients

Crust:

• 2 cups of all-purpose flour
• 1 tablespoon of sugar
• 1 teaspoon of fine sea salt
• 1 cup of cold unsalted butter

Condensed milk:

• 3 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 cup of granulated sugar

Pumpkin pie filling:

• 15 oz of roasted pumpkin puree
• 1 1/4 cups of caramelized milk and cream
• 2 eggs and 1 egg yolk
• 1 1/2 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 2 teaspoons of vanilla extract
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of fresh grated nutmeg

For garnish:

• whipped cream
• cinnamon or freshly grated nutmeg

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Instructions

Step 1:

Make the pumpkin puree. Slice the top and bottom of the pumpkin, then cut it in half and remove all seeds. Place them on a foil-lined rimmed baking sheet and drizzle oil on top. Roast them at 400F for about 40 minutes or until soft.

Step 2:

Remove the skin and add it to a food processor. Blend until smooth. If it’s watery, place in a cheesecloth lining in a sieve and let it drip for a couple of minutes.

Step 3:

Make the condensed milk. In a large pot, mix whole milk, heavy cream, and granulated sugar. Place it over medium-high heat and let it come to a simmer. Once simmering, turn the heat to medium and slowly simmer, whisking often to make sure it doesn’t stick to the bottom until it reduces down to 1 1/4 cups for about 25 to 30 minutes.

Step 4:

Make the crust. Add flour, sugar, and salt in a food processor and pulse a couple of times until incorporated.

Step 5:

Add 1 cup of butter cut into cubes into the food processor and pulse until you get pea-sized bits. Get a fork and start mixing the flour mixture then slowly drizzle in ice water while continuously mixing until it forms a nice cohesive dough.

Step 6:

Place in your work surface and flatten into a thick disk about four inches in diameter. Wrap it with cling wrap and chill for boat 20 minutes.

Step 7:

Flour your surface and lightly flour the dough. Be sure it’s about a 1/4-inch thick all the way across and the size should be big enough to have an overhang. Fold it in half, then fold it again in half to form a triangle. Place in tin and unfold, trim away excess dough then crimp the edges.

Step 8:

Place in the fridge just until firm.

Step 9:

Place parchment paper on top of the raw dough, then weigh it down with uncooked beans or rice to keep the bottom flat. Bake at 400F for about 15 to 18 minutes. Once done, let it cool to room temp after baking.

Step 10:

Mix all filling ingredients in a bowl to make the custard, then pour into the pie pan. Bake in 325F oven for about 70 minutes or until completely set.

Step 11:

Let it cool and serve it with whipped cream and fresh nutmeg.

Turn a Whole pumpkin Into The Best Pumpkin Pie