days of pie

Posted on October 20th, 2011 by mountain girl  |  6 Comments »

I picked up a couple of pie pumpkins at Whole Foods yesterday, and Caleb and I made pies.

I came up with the recipe below by combining a few different pumpkin pie recipes, pulling what I liked from each – and poured them into my grandma’s flaky pie crust.

The boys insisted that pumpkin pie absolutely needs whipped cream, so Caleb whipped up a bowlful of the creamy goodness. We used a pint of organic heavy cream and a quarter cup of sugar. To me that seems like a lot of sugar, but everyone here (except me) simply loves extra-sweet sweets.

Zia opted for a cup of whipped cream and didn’t even taste the pie. As you can see, she definitely felt she had chosen the better part.

The pies came out delicious. I especially liked using coconut milk instead of the sweetened condensed milk I’ve always used before. I actually thought this recipe tasted even better! (Dare I say even better than Libby’s Famous Pumpkin Pie? Uh-huh.)

I used the rest of the roasted pumpkin to make some extra pie filling just for me – sweetened with stevia and baked without a crust – which strangely, is how I like pie best.

Pumpkin Pie Recipe

Oven 425 degrees

Prepared pie shell (see recipe below)

2 cups roasted pumpkin puree (see instructions below) or canned pumpkin

1 1/2 cups full fat coconut milk

3 very fresh eggs

1/2 tsp sea salt

1/2 cup sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 1/2 T pumpkin pie spice

2 tsp allspice

After pureeing pumpkin, add all other ingredients and blend. Pour into pie shell. Bake 15 minutes at 425 degrees; lower temperature to 350 degrees and bake 45 minutes longer, or till toothpick comes out clean.

Roasted Pumpkin Puree

Quarter pumpkin and scoop out seeds, then score inside with a knife and remove stringy part.

Rub pumpkin wedges with olive oil and roast on a baking sheet at 400 degrees until tender (1/2 to 1 hour).

Scoop flesh out of skin and puree.

Grandma’s Flaky Pie Crust Recipe (amounts adjusted to make a single generous crust)

1/2 cup shortening

3 T very hot water

1 1/2 cups flour

Dash salt

Stir hot water into shortening until shortening begins to melt; add flour and salt; mix to combine. Roll out crust on a floured board and turn into a lightly greased and floured pie plate.

6 Responses to “days of pie”

  1. barefootmama says on :

    YUMMY!! I’m going to bookmark this and use it for thanksgiving:) Thanks! Barefoot mama

  2. Colleen Wickersheim says on :

    Oh My Gosh, Great idea with the coconut milk instead of sweetened condensed milk!!!! It’s thick enough! I haven’t made a pumpkin pie since I’ve started to become lactose intolerant a few months ago! I was going to have to experiment with that one but now I don’t have to! Cant wait to make a pie with coconut milk! =) You should try this sometime… I use 1/4 cup agave, 1/4 cup maple syrup, and 1/4 black strap molasses for my sweetener in my pie….so good!

    You are such a great mommy, teaching your boy how to bake! He’s going to make some woman very happy one day!

  3. mountain girl says on :

    Thanks Colleen – I will have to try that sweetener! And that boy helps me as much as I am (hopefully) helping him!

  4. 3 amigos says on :

    hi honeeeee………YUM that pie and pie crust belong in a magazine………………and it sound YUMMY, too, can smell it all the way over here 🙂 keep up the good work; luv u/mom

  5. Poco Mountain Girl » Blog Archive » lemon pie for breakfast says on :

    […] and wasn’t a bit watery. We used our own crust recipe, since you really can’t beat Grandma’s pie crust.  Zia whisked the filling last night till she groaned that her arm was sore and she was about to […]

  6. Poco Mountain Girl » Blog Archive » first of the pies says on :

    […] Pie and crust made from this recipe. […]

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