The Bakeshop’s Sugar Pumpkin Pie
Notes: Carolyn Weil of the Bakeshop in Berkeley makes her pumpkin pies from scratch, using Sugar Pie pumpkin. It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep. Most purchased pie crusts in pans are too shallow.
How to Make It
Step 1
1
Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.
Step 2
2
When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.
Step 3
3
In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.
Step 4
4
Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.
Step 5
5
Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.
Step 6
6
Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.
Ingredients
1 Sugar Pie pumpkin (about 3 lb.)
4 large eggs
2/3 cup firmly packed brown sugar
1 1/4 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups dark corn syrup
1 3/4 cups half-and-half (light cream) or whipping cream
2 baked 9-inch pie crusts
Directions
Step 1
1
Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.
Step 2
2
When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.
Step 3
3
In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.
Step 4
4
Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.
Step 5
5
Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.
Step 6
6
Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.
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