Traditional Pumpkin Pie

By Justine Time

Pumpkin pie is one of the best contributions to any fall menu. Savoury and not too sweet, the earthiness of the orange flesh made silky by the combination of eggs and milk. Whether for breakfast or dessert, pumpkin is delicious!

The ultimate pumpkin pie experience begins with finding the perfect pumpkin. A quick check with local farmers usually reveals a pumpkin patch or two that offers opportunities for urbanites to indulge in the hunt.

Pastry

Knowing the challenge of finding the perfect pie crust, we searched high and low, asking pie crust masters to reveal their secrets. The professionals were unwilling, so back to the source it was, to ask our moms and dads to share their art.

This recipe comes from my grandfather, a pie maker like no other.

  • 2 cups of sifted all-purpose flour
  • 1 tsp salt
  • 2/3 cup of shortening
  • 1/4 cup ice water
  • A dash of lemon juice or vinegar
  1. Combine flour and salt in mixing bowl and cut-in solid shortening with 2 knives until mixture is the size of lentils.
  2. Sprinkle ice water mixed with lemon juice on dry mixture, a little bit at a time, while constantly tossing with a fork. Add water to the driest parts while pushing lumps to sides, only until dough is just moist enough to hold together.
  3. Form into 2 balls. Wrap one in plastic and put in fridge or freezer for storage. Flatten the other one to 1/2” thick on lightly floured surface. Roll with rolling pin to the size of your pie plate, plus 1 1/2 inches. Roll from the centre outwards each time. Smooth edges with hands to keep it round.
  4. Fit crust loosely into pan, flute edges with a fork and prick crust in several spots. Pat out any air bubbles. Bake in a preheated 450 F degrees oven for 10-12 minutes until golden brown. Cool completely before filling with your mixture.

Filling

  • 2 eggs, lightly beaten
  • 2 3/4 c cooked, mashed pumpkin (cooked yourself is best, but canned will do. Other kinds of winter squash can also be nice.)
  • 3/4 c brown sugar (less if using sweetened soy milk)
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 2/3 c light cream, soy milk, canned milk, or other substitute
  • Whipped cream for garnish

Mix well. Fill the crust. Bake at 350F for 45 minutes.

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