I have accumulated several pumpkin pie recipes over the years, and none of them were just right and so I’d adapt as I went, sometimes with good results and sometimes not. This year I decided to take a more methodical approach, and so bought what I thought were sugar pumpkins. They were not. Then I tried again, and was again disappointed with the pumpkin. Maybe if you grow your own, good baking pumpkin can be had, but I’m done with trying because Kubocha squash (“Japanese pumpkin”) makes a wonderful pie, as shown in the picture above. While none of the experiments were rejected by the family, each effort was closer to my ideal, and below is the only pumpkin pie recipe now in my book. I use Pillsbury pie crusts, bought eight at time from Sam’s, stored in the freezer.
As a side note, canned pumpkin is not pumpkin either, as other winter squash from the same family have better texture, color and flavor:
Two 10″ Pumpkin (or Kubocha) Pies
Preheat oven at 450 F. Put all of the following into a blender, and then blend.
- 4 cups pumpkin or 29 oz canned pumpkin puree
- 6 eggs
- 1 Tablespoon flour (I use oat)
- 1.5 cups light brown sugar
- 1 Tablespoon molasses
- 1 rounded teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger & cloves
- 1/8 teaspoon orange extract
- Pinch salt
- ½ c Cream
- 1 c milk
Once oven is to temperature spread crusts out in pie pan (I use oven-safe glass), and pour filling into each. You may want to pour in the last few cups once the pies are in the oven to avoid sloshing onto the exposed part of the crust.
Bake at 15 minutes 450 F, and then 30-40 minutes 350 F. Check with a toothpick in the center to ensure the pies are done.
Best if allowed to cool to room temperature.