First Pumpkin Pie

the first pumpkin pie 10/01/12

It’s fall in the dear old Bay Area. The temperature is (briefly) high enough to please this old Sierra Madrean and the first pumpkin pie has been made at the Prancing Pony. Making this pie with fresh pumpkin is really easy and for all of you squash fans (the veg not the game) it will make you very happy.

You will need: a 3-5 lb. pumpkin

                        one 12 oz can of condensed milk

                        flour, salt, eggs, milk and spices.

Put the sweet little pumpkin in a 350 degree oven and bake until a thin knife comes out easily. Let cool.

While your pumpkin is baking make your pie dough. Most of you have your own dough recipes, but if you don’t, here is mine.

a.  In your food processor put

       2 cups of your favorite flour (cake flour does not work well for this application)

       1 cup of cubed butter

       1 tsp of salt

Pulse the mixture until it makes a grainy texture. Larger lumps (no bigger than baby peas) are very ok.

b.  Add one egg and pulse again to blend.

c.  Put the lid back on and add milk. (I eyeball the amount but I think it’s about 4-5 tablespoons.)

     Pulse again. (This is the tricky part. You want to blend the milk but the dough should still be kinda                           dry looking. You are NOT looking for a ball of dough.)

d.  Turn the dough onto a floured board and knead with the ball of your hand until it only just holds together. Cut the dough in half and freeze the half you don’t need. It will come in handy.

e.  Put the half you will use in a damp tea towel and put it in the fridge for at least an hour.

(If this entire dough making process takes longer than 5 minutes, you are working too hard.)

When your pretty little punky is cool enough, skin it. (A sharp paring or boning knife will make short work of the tough outer skin.) Then cut it in half and using your very clean hands, remove the seeds completely.

Cut the punky into large pieces and feed it to your food processor. You will need some liquid to smooth the pulp; I use bourbon, because that’s the way I roll. You can use milk or even water. What you want is a thick, smooth consistency. I have a regular processor and need to feed it the punky in 3rds.

(If you don’t have the time, you can stop the prep right here. Put the punky pulp into an airtight container and keep it in the fridge with the dough. Freeze any pulp you won’t need for this pie. Now you have about 24 hours to carve out the baking time.)

When you are ready to bake:

           preheat your oven to 450°

With your favorite mixer, hand or stand, combine

           the can of condensed milk

           2 eggs

           1 cup of brown sugar

Blend until the eggs are fully incorporated.

Add 2 cups of the punky and blend again. Now you have custard.

Add the spices: cinnamon, clove, allspice, nutmeg and ginger are all wonderful with punky. Start with a tsp of cinnamon and 1/2 tsp of any other that is to your taste. Adjust at will.

Roll out your dough and put it in a 9 inch pie pan. (Leave a nice edge over the pan; the dough shrinks in baking.)

Pour the custard into the pan. Put the pan on a baking sheet and into the preheated oven.

Bake at 450° for 15 minutes and then turn the oven down to 350° for the rest of the bake.

After about 35 to 40 minutes, you should start to smell the pie. Check it for doneness by inserting a knife in the middle. When it comes out clean, pull that pie from the oven, put it on a cooling rack and be happy.

This pie will keep in the fridge for at least a week.