I love to bake, but making pumpkin pie completely from scratch sounded intimidating. (Spoiler: I was totally wrong.)
They don’t have canned pumpkin puree and frozen ready-made pie crust here, so it took a bit more time, but the overall process was really easy. I may never go back to the canned stuff. (Lying. Absolutely lying. I can’t wait to be lazy in my pie making again.)
I generally followed this recipe from inspiredtaste.net because they had cups AND grams, but the step by step is below.
For the filling:
2 cups (440 grams) pumpkin puree
½ cup ( 100 grams) white sugar
1/3 cup (65 grams) brown sugar
¾ cup (175 mL) heavy cream
1 teaspoon vanilla (or one vanilla sugar packet)
1 ½ teaspoons cinnamon
½ teaspoon ginger (skip it if you don’t have it, but easy to find in Macedonia)
¼ teaspoon cloves (same note as the ginger)
½ teaspoon salt
For the crust:
2 ½ ccups (360 grams) flour
1 teaspoon salt
1 tablespoon sugar
1 cup (227 grams – about two sticks) cold butter, cubed
6-8 tablespoons of cold water
Mix 1 ½ cups flour, salt, and sugar.
Cut in butter with fork or whisk, (or a pastry blender if you’re fancy) until the mixture gets grainy, like bread crumbs or sand. (I translated this to my host mom that it should look like the beach because I didn’t know the Macedonian word for sand. She understood.)
Add the rest of the flour and mix until dough is crumbly.
Add 6 tablespoons of cold water and mix. Dough should come together. (Add a little more water if needed.)
Work the dough into a ball, cut in half, and wrap each half in plastic wrap. (I stuck mine in a Tupperware container instead. I’ve also just stuck it in a plastic bag from the grocery store too and it survived.)
Refrigerate for at least an hour, or up to two days. (You can also freeze if you’re making way ahead, you overachiever.)
To roast your pumpkin, cut in half, scoop out seeds, and place cut side down in a pan. Add enough water to cover the bottom of the pan and bake for about 45 minutes in a 400 degree oven, or until fork tender. Scoop out pulp. Puree with food processor or hand blender. (Any extra pumpkin will keep for a few days in the fridge.)
When it’s pie time, preheat oven to 425 degrees F.
Let pie crust come to room temperature for a few minutes before rolling it out on a floured surface. (Use a rolling pin, full wine bottle, or the decorative container of seeds your students gave you for your birthday.)
Whisk eggs and white and brown sugar together until smooth.
Add pumpkin, cream, vanilla, and spices. Blend until smooth. (You can do this by hand, but I borrowed host mom’s emulsion hand blender for this part to make sure the puree was smooth.)
Pour filling into pie crust.
Bake for 15 minutes, drop the heat to 375 degrees F (190 C), and bake 35-45 minutes more or until center is set.
This was so easy that I ended up making four pies for different occasions and passing the recipe to other volunteers who were also successful. Baking win!