Be a Better Grower 

Once upon a time, a baker named Najee Quashie took a tiny pumpkin and, with gentle care, turned it into a warm, spiced puree while a buttery crust chilled, waiting for its big moment. After a cozy bake in the oven, the pie cooled to perfection, filling the air with a sweetness that promised a happily-ever-after in every slice.

By: Najee Quashie

Ingredients:

For the Pumpkin Puree:

  • 1 small sugar or pie pumpkin (about 2-3 pounds)

For the Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes

  • 3-4 tablespoons cold water

For the Filling:

  • 2 cups fresh pumpkin puree (from your roasted pumpkin)

  • 3/4 cup brown sugar, packed

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 can of evaporated milk

  • 1 teaspoon vanilla extract

Step 1: Make the Pumpkin Puree

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Prepare the Pumpkin: Cut the pumpkin in half and scoop out the seeds and stringy bits. Save the seeds for roasting if desired.

  3. Roast the Pumpkin: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes or until the pumpkin is tender and easily pierced with a fork.

  4. Make the Puree: Allow the pumpkin to cool slightly, then scoop out the flesh and blend it in a food processor or blender until smooth. You should have about 2 cups of pumpkin puree. If it is watery, strain it through cheesecloth or a fine-mesh strainer to remove excess liquid.
Step 2: Make the Pie Crust

  1. Mix Dry Ingredients: Combine the flour and salt in a medium bowl. Stir to mix.

  2. Cut in the Butter: Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

  3. Add Cold Water Gradually: Sprinkle 1 tablespoon of cold water over the mixture at a time, mixing gently with a fork until the dough just holds together when pinched. You’ll need about 3-4 tablespoons total.

  4. Form and Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the butter to chill and the gluten to relax.
Step 3: Roll Out and Prepare the Crust

  1. Roll Out the Dough: On a lightly floured surface, roll the dough from the center outward until it’s about 1/8 inch thick and large enough to fit a 9-inch pie pan.

  2. Fit the Dough into the Pie Pan: Gently lift the dough and place it in your pie pan. Press lightly into the pan and trim any excess, leaving a slight overhang. Crimp or flute the edges as desired.

  3. Chill the Crust: Place the crust in the refrigerator for 15-20 minutes to firm up while preparing the filling.
Step 4: Make the Pumpkin Pie Filling

  1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.

  2. Combine with Pumpkin Puree and Wet Ingredients: Add the pumpkin puree to the sugar mixture, stirring to combine. Beat in the eggs one at a time. Stir in the evaporated milk and vanilla extract until smooth.
Step 5: Assemble and Bake the Pie

  1. Preheat Oven: Preheat the oven to 425°F (220°C).

  2. Fill the Crust: Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula.

  3. Bake the Pie: Place the pie in the oven and bake for 15 minutes at 425°F. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust edges start to brown too quickly, cover them with aluminum foil.
Step 6: Cool and Serve

  1. Cool the Pie: Let the pie cool completely on a wire rack. This will allow the filling to be set fully.

  2. Serve: Slice and serve your homemade pumpkin pie with whipped cream if desired!

Tips for Success:

  • Pumpkin Variety: Choose a sugar or pie pumpkin, as they have a sweeter flavor and smoother texture than carving pumpkins.

  • Avoid Overmixing the Dough: Mix the dough until it holds together for the flakiest crust.

  • Let the Pie Cool Completely: Allowing the pie to cool fully helps the filling set properly and makes slicing easier.

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