Traditional Pumpkin Pie

    Published: 06-16-2009
    Views: 15,885
    Specialty baker Petra Cox demonstrates how to make a traditional pumpkin pie.

    Petra Cox: Hi! I am Petra Cox, from Mom's Apple Pie Company in Occoquan, Virginia. Today I am going to show you how to make a pumpkin pie. So lets get started. This is an amber cup pumpkin; this makes a really excellent pie and believe it or not, so does a butternut squash. First, I am going to cut it right before the bulge starts at the bottom. Cut straight down the middle. You just put the cut size down on the bottom of an ungreased pan.

    At this point, you want to add an inch of water. So we are just going to throw this in the oven and they will be done in about 45 minutes.

    We are ready to scoop the flesh out and process it in a food processor. You will find that its much easier at this point to scoop out seeds, other materials from the center and then a lot of the skin has sort of blistered and its easier to peel off.

    For our pumpkin, its pretty easy to remove from the skin, just sort of get in there with your fingers, and get the thick chunks of the flesh off. Needless to say, this has cooled off a little bit, so now that we have got some of our pumpkin and squash flesh into our food processor, we are going to go ahead and process that until its a nice, smooth pure.

    So that is pumpkin next year for your fall baking. You need a nice, flat surface that you can roll pie crust on, and the little flour, so to keep the dough from sticking on the bottom there. I have some butter crust right here that hasnt been rolled out. Put one side on there so that it has a nice covering of flour.

    I have a nonstick rolling pin right here. You can use any kind of rolling pin, whatever you have in your house; you are going to roll it one way and another way. Flip it over, and when you continue to flip, it keeps the dough from sticking to the surface you are working on.

    As it gets thinner, its a little harder to flip over. So I just make sure that I can still move it around and I am not just rolling it right into the surface.

    Put the pie tin upside down, pick it up, flip it without breaking too much of the dough. If you do break it, take an extra little bit and patch it up. When you cut the edges, you can use the blunt edge of the knife and you can see that its about half an inch extra.

    I am going to fold that under. I have some pie dough that I will roll out. I am going to cut a strip down; this is no more than half an inch. I am going to make another strip. I crisscrossed the strips of dough so that I could alternate, sort of like you are abrading with two pieces. Gently press into the bottom crust and now we are going to go ahead and make the filling for our pumpkin pie.

    Two eggs, half a cup of sugar, a cup and a quarter of butternut squash or pumpkin mix, cinnamon, ginger, nutmeg, salt, and cloves.

    Three quarters cup condensed milk and a quarter cup of heavy cream. Now we have made our filling of our pumpkin pie, at this point you can pour it straight into the pie crust and bake it 45 minutes to an hour in a 350 oven. We are done with our pumpkin pie.