From Patch to Pie
Tips for making pumpkin pie from scratch.
Nothing balances the cold season better than the sweet-and-spicy warmth of a traditional, homemade pumpkin pie. Natalie Andelin, co-owner of Andelin Family Farm in Sparks, knows from experience that the effort of making homemade pie pays off.
“If someone has never tried making a pumpkin pie from scratch, it is so worth it,” she says. “The flavor is incredible, and even if you don’t think you like pumpkin pie, just take one bite. You might actually be converted.”
Picking Your Pumpkin
When it comes to pumpkin variety, “honestly, any pumpkin is fine,” Andelin says. “But the sugar pumpkins are the richest, and there is a lot more of the pulp, or the meat, in there. Sugars are a safe bet, but the lantern variety would work, or the Jarrahdales are good — they’re green on the outside but have orange on the inside.”
If you do want to step into a world beyond the standard sugar, or carving, pumpkin, consider the Cinderella, or the Rouge Vif d’Etampes.
“It’s red on the outside, it’s very flat, and the inside is kind of yellowish. When you cook it down, it’s pretty watery, but it’s very sweet with a lighter, sweeter flavor,” Andelin says. “It’s not going to be as dense or robust of a flavor, but it’s a little sweeter and more mild.”
Prepping the Purée
No matter what kind of pumpkin you use, they all end up in the same place: the oven.
If you have a smaller sugar pumpkin, Andelin recommends cutting it in half and cooking it pulp-side up before removing the seeds. With bigger pumpkin varieties, cut in half and deseed them before cutting into smaller pieces.
After baking your pumpkin, you can separate the meat from the skin and add it to a food processor. What you do then depends on your pumpkin variety.
“If you scoop it off and it’s kind of juicy, you may not need to add any water, but if it seems kind of dry, then you’ll add a little bit of water to pulse in your food processor until it becomes a nice, thick purée,” Andelin says. “The texture or consistency should be almost like applesauce.”
Pro tip: You can either freeze your leftover purée or share with your favorite four-legged pup for great health benefits.
Easy as Pie
Andelin shares that following a pumpkin pie recipe requires a little bit of faith.
“Something important about this recipe is that when you pour your mixture into your pie shell, it’ll seem kind of runny. Trust the process. It will bake properly and become a nice, custardy pumpkin pie. And you start baking it at a higher temperature for the first 15 minutes before turning down your oven to bake for an additional 45.”
After cooling it properly out of the oven, the fresh, earthy, and custardy delight of a homemade pumpkin pie is an experience you just can’t find in a can.
“I have nothing against canned pumpkin, but there’s something just really satisfying, and kind of fulfilling, about making your own pumpkin pie,” she says. “I hope that people want to explore their culinary side.”
Andelin Family Farm
8100 Pyramid Hwy., Sparks
775-530-8032 · Andelinfamilyfarm.com
Join the harvest email list and find Natalie Andelin’s pumpkin cookbook at Andalinfamilyfarm@gmail.com.
Ingredients
- 2 eggs
- 1½ cups pumpkin purée recipe below
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon ground cloves
- 1⅔ cups evaporated milk
- 9- inch deep-dish pie crust
Instructions
- Preheat oven to 425 degrees F.
- Mix together eggs, pumpkin purée, and sugar. Stir in salt, cinnamon, ginger, and cloves. Add evaporated milk and blend thoroughly. Pour mixture into unbaked pie crust.
- Bake at 425 degrees F on lower rack for 15 minutes. Turn oven down to 350 degrees F, and bake an additional 45 minutes. Remove from oven, let pie cool completely, slice, and serve with a side of whipped cream.
Ingredients
- 1 medium-size pumpkin such as sugar variety
Instructions
- Cut pumpkin in half and scoop out seeds. Cut into quarters. Lay pieces on cookie sheet, pulp-side up, and bake at 375 degrees F for 45 to 50 minutes, or until very soft when poked with fork.
- Once baked, let pumpkin pieces cool and scoop flesh off skin. It should come off easily. Transfer flesh to food processor or mash with potato masher. If needed, add a small amount of water to achieve smooth consistency. It will yield about 3 or 4 cups of purée. Use immediately or transfer to a plastic bag/container to use later. Purée can be frozen for up to 1 year.
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