Sweet pies are likely my husband’s very favorite dessert, though he doesn’t get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.
It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn’t make it to the blog as I hadn’t quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn’t crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn’t need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.
And you can do so anytime of year for that matter, and you don’t even need to use canned purée. If you have freezer space, it’s easy to roast up a few pie pumpkins, mash the flesh, and bag the purée in 1 cup portions for future use. Defrost before using and include in your favorite pumpkin recipes.
|Pumpkin Pie with Fresh Purée|
|Recipe by Lisa Turner
Published on October 30, 2015
Simple, perfect pumpkin pie with a flaky butter crust and a rich, smooth and creamy spiced filling of fresh roasted pumpkin
Makes 1 10-inch pie