This Incredibly Simple Baking Hack Is The Secret To Unforgettable Pumpkin Pie

Ditch the canned puree. The flavor you'll get from roasting your own pumpkins will amaze you!

October 31, 2017
homemade pumpkin pie recipe
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Warning: This might just be the most delicious pumpkin pie you've ever tasted. For starters, the whole-grain crust gets a delicious nutty flavor from a combination of quinoa flour and whole-wheat pastry flour. But what truly takes this pie to the next level is the homemade pumpkin pie filling, which is actually a cinch to make from scratch and well worth the extra effort, as you'll find out when you experience its rich, sweet taste. For the best flavor, try an organic Sugar Pie pumpkin, Sweet Meat, or other heirloom variety of winter squash.

Here, we break down exactly how to make this decadent (but totally wholesome) autumn dessert. 

(Brag your love of gardening with the Organic Life 2018 Wall Calendar, featuring gorgeous photographs, cooking tips and recipes, plus how to eat more—and waste less—of what's in season.)

pumpkin pie puree
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First, make your roasted pumpkin or squash puree

This is the first, and most crucial, step in making a pumpkin pie like you've never tasted before.

1. Heat the oven to 400 degrees and line a baking sheet with foil.

2. Cut a 4-pound Sugar Pie pumpkin or other full-flavored winter squash in half, scrape out the seeds and stringy bits, and discard. Roast the squash halves cut side down on the baking sheet until a fork plunged into the squash twists easily, about 45 minutes to one hour, depending on the size and thickness of the squash.

3. Scrape out the roasted flesh and mash with a potato masher until mostly smooth, or pass the flesh through a food mill. The squash puree can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to two months.

Related: 14 Unusual Pumpkins For Fall Decorating (And Eating, Too)

pumpkin pie ingredients
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Assemble your other ingredients

INGREDIENTS FOR THE CRUST

¾ cup quinoa flour
½ cup whole-wheat pastry flour, plus more for rolling
1 tablespoon sugar
½ teaspoon sea salt
6 tablespoons cold unsalted butter, cut into ½-inch chunks
2 tablespoons chilled coconut oil or trans-fat-free shortening
3 tablespoons ice water

Related: Why You Should Make This Delicious DIY Pumpkin Spice Latte Using A Real Pumpkin

 

INGREDIENTS FOR THE FILLING

1½ cups Roasted Squash Puree (see above)
1 cup buttermilk
2 large eggs
2 tablespoons all-purpose flour
⅓ cup sugar
¼ cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
Whipped cream, for serving

Here's the simplest way to make whipped cream from scratch: 

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making pumpkin pie crust
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Make the pie!

Once you're fully prepped, follow these basic instructions to assemble your fall dessert masterpiece.

1. Place the quinoa flour, whole-wheat flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and coconut oil and pulse until the mixture resembles coarse meal, about 20 one-second pulses. Sprinkle the ice water over the flour mixture and pulse until the mixture comes together into moist clumps; do not overmix. Gather up the dough into a disk, wrap in plastic, and chill for one hour or up to two days. If you've chilled the dough for more than one hour, allow it to sit at room temperature for 10 minutes before rolling.

2. Heat the oven to 400 degrees.

3. Roll the dough out on a generously floured surface into a rough 11-inch round, picking up the dough from time to time to make sure it’s not sticking to the work surface. Loosely roll the dough around the rolling pin and gently unroll into an 8-inch pie plate. If the dough cracks in places, mend it with your fingertips. Trim the edges so that about 1¼ inches of dough hangs over the sides all around. Flute the edges, prick the crust all over with a fork, and chill the pie shell for 15 minutes.

4. Line the pie shell with parchment paper and place pie weights or beans on the parchment. Bake the pie shell until the crust is set and dry looking in the center, 12 to 15 minutes. Remove the parchment and weights.

Related: How To Keep Squash Fresh All Winter Long

5. In a medium bowl, whisk together the Roasted Squash Puree, buttermilk, eggs, flour, sugars, vanilla, cinnamon, nutmeg, salt, cloves, and baking soda. Pour the mixture into the prebaked pie shell, place on a rimmed baking sheet, and tent loosely with foil to keep the edges from becoming too brown. Bake for 10 minutes, reduce the oven temperature to 350 degrees, and continue for about 35 to 45 minutes, until the edges are set (the center will still jiggle). Cool for one hour. Serve with whipped cream.