Pie pumpkins were running amuck at my local Meijer but I was too busy to make a pie. About a week later, I had time to make a pie but I couldn’t find any pie pumpkins! Luckily, I spied three in the squash area next to the Butternut squash. I picked one of the three but they each looked good. I began wondering how I cooked pumpkin the last time I bought a pie pumpkin. I couldn’t remember.
I was watching P. Allen Smith’s Garden to Table program and he suggested roasting a pie pumpkin by first piercing it all over with a fork. I used a knife instead and roasted it for 45 minutes in my convection toaster oven. When it cooled, it was so easy to peel the skin off! I’ll have to remember the technique for when I bake Butternut squash which I do often. I had been peeling it with a paring knife. It’s a miracle I still have all my digits! By the way, this is an easy pie to prepare. I suggest you take out all your ingredients and place them on your counter so you don’t forget to add one. There are a lot of them!
But back to the pumpkin. I made a pumpkin pie from a recipe in my Good Housekeeping Cookbook called Pilgrim Pumpkin Pie that I followed loosely. The original recipe had no Bourbon. I used the crust recipe from my Cake that Thinks it’s a Pie recipe. I defrosted my dough completely before lining my pie pan.
1 9-inch unbaked piecrust
1 pie pumpkin (2 cups)
1 13-ounce can evaporated milk
½ cup packed brown sugar
½ cup sugar
1 ½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon salt
1 ounce bourbon
Wash then cook the pumpkin in your preferred way. Then break apart or cube the pumpkin in a large bowl beating the pumpkin with a mixer at medium speed with next 11 ingredients. Pour into pie crust. I find that every time I make this recipe, I have extra pie mixture. This time I froze the leftover. There is enough for a small pie. It will give me a chance to add more spices that I mention below.
The photo shows pumpkin pie and a Butternut squash because you can also make this pie using Butternut squash in case you can’t find pumpkin.
I was very generous with all the spices in this recipe. I didn’t level off anything because I wanted it to be a bit spicy. It was very flavorful, but I still wanted more spice! I caught an episode of America’s Test Kitchen while they were making gingersnap cookies. I love gingersnaps but, you know how it is, they just don’t make ‘em like they used to! ATK made the cookies with black pepper, cayenne pepper, two tablespoons ginger and two tablespoons grated, fresh ginger! Wow! That’ll wake you up! I wish I had seen ATK before I made my pie. I’ll include more ginger and maybe some pepper too in my small pie! This pie keeps well in the refrigerator.