Makes 8-10 servings
1 pie shell, blind-baked (see recipe)
Pumpkin pie filling:
11/4 cups squash puree (we use a blend of local squash: baby belle, hubbard, honey nut) or canned pumpkin
3/4 cup white sugar
11/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup evaporated milk
2 large eggs, beaten
Pumpkin seed whipped cream for garnish (see recipe)
1. Preheat oven to 375 (350 convection). If using fresh squash, seed and cut into large chunks and bake flesh side down on a tray lined with parchment for 40 to 45 minutes, until very soft. Scoop everything out from skins and puree in a food processor. Pass through a sieve to remove lumps. Set aside.
2. For the pie: Preheat oven to 325 (300 convection). In a small saucepot, combine the squash puree and all the dry ingredients and begin heating over medium heat, stirring constantly. Once the sugar is dissolved, add in the evaporated milk and continue to stir until well combined.
3. Heat mixture until it starts to boil, then remove from heat and, while stirring constantly, slowly begin incorporating the eggs into the pumpkin mixture. (Pro tip: we do this part with an immersion blender, which guarantees a smooth filling and minimizes any extra air getting mixed into the pie, which can create cracks).
5. Pour warm mixture into your prepared pie shell and bake in oven for 35 minutes, or until the center is set, and you can press your fingertips against it. Allow to cool.
6. Top with pumpkin seed whipped cream.
– From Hungry Pigeon pastry chef and co-owner Pat O'Malley