Greta's Pumpkin Pie
Like most country families, November at Greta’s home is a time for giving thanks and pumpkin pie. If you have a little bit of time, a short list of ingredients, and a medium-sized pumpkin, you can make a delicious pumpkin pie with this step-by-step recipe.
Cook Down the Pumpkin
Rinse off your pumpkin and slice it in half.
Scoop out the seeds and stringy bits. Leave everything else.
Place on a baking sheet and cook at 350º F until the pumpkin turns soft. Don’t overcook it.
Scoop the good bits of pumpkin out and set aside for the rest of the recipe.
Make the Crust First
While your pumpkin is in the oven, get your two crusts ready. Greta uses glass pie pans. Whatever you use, be sure you have two of them.
- 1 cup butter (unsalted)
- ½ cup ice water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg yolk (whisked with 1 tablespoon warm water)
To start the crust, cut the butter into small cubes and put them in the refrigerator. Next, place a few ice cubes in a small measuring cup and add 1 cup of cold water. Whisk the flour and salt together in a large bowl. Now, add half of the butter cubes to the flour. Mix until none of the butter cubes are bigger than a pea.
Add the remaining butter and ¼ cup of the ice water. Combine thoroughly. If your dough feels tacky to the touch, it’s ready. If it falls apart, add a little more ice water.
Flatten the dough into disks, wrap in plastic, and place in the fridge for 30 minutes. To roll out your crust, remove the disks and place on a flour-dusted surface and roll from the center out. Then transfer the dough to your pie pan. Remove all but 2-inches of dough from the outside edge.
Making the Pie Filling
Preheat your oven to 425º F. Then rustle-up the following ingredients.
- 4 eggs
- 3 ½ cups of your pumpkin innards
- 1 ½ cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 24 ounces evaporated milk (2 cans)
Add the sugar to a mixing bowl. Greta is using her handy stand mixer.
Next, add the pumpkin and the rest of your dry ingredients.
Finally, add the evaporated milk and mix until it becomes a nice, orange liquid.
Coastal Tip: Use an immersion blender to fully incorporate pumpkin and all ingredients into a consistent and smooth batter.
Pour equal amounts into each of your pie crusts.
If you have any leftover pumpkin innards, put them in freezer bags and store them for later in the freezer.
Bake for 15 minutes at 425º F. Reduce heat to 350º and cook another 50 minutes or until the middle is cooked. Allow to cool.
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