Every year we visit a local farming family a few roads over. They grow all name and number of squash and other wonderful veggies, and they sell them at their roadside stand. They sell fantastic pie pumpkins that we roast, puree, and freeze in recipe-sized portions. This year, we froze 35 pie pumpkins for our family. Now that's a lot of cookies and muffins! It also makes great baby food, and I have a killer pumpkin potato soup recipe, too! (You can find it HERE along with directions on how to preserve your own pie pumpkins.) But our favorite pumpkin recipe by far is Deep Dish Pumpkin Pie, filled to the rim with fresh pie pumpkin. Its spicy, custardy goodness brings warmth to our holiday gatherings.
Pumpkin pies tend to be skinny, with only 1/2 to 1 inch of filling, and that's disappointing to me. When I want pie, I want pie. So, how can you make a deep dish pumpkin pie? It's not like you can heap pie filling on in a huge pile like an apple pie, for instance. You have to have a deep pie pan. I have a wide array of pie pans in my arsenal; typically they come in three depth sizes: 1, 1-1/2, and 2 inches deep.
To be honest, I had a hard time sharing this recipe since its kind of what I'm known for at holiday gatherings, but it is time I pass it along. I hope you enjoy it as much as my family does!
Deep Dish Pumpkin Pie
*requires 9- or 10-inch round, 2-inch deep pie pan*
For the crust:
• 1-1/2 cup flour
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoon + teaspoon lard or Crisco
• 1/3 cup butter
• 1/4 cup cold water
1. Add all ingredients to the bowl of a food processor, pulse a few times, then slowly add water while pulsing. Continue until a crumbly dough is formed.
2. Turn out onto plastic wrap and chill up to 3 hours.
3. Before baking, remove from plastic wrap, roll dough out, and place in pie pan.
For the filling:
• 1 cup sugar (you can substitute honey in the same amount)
• 1-1/2 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1-1/2 teaspoon ginger
• 1-1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 4 eggs (beaten)
• 1 can evaporated milk or 12oz heavy whipping cream
• 4 cups pureed pumpkin
1. Preheat oven to 425 degrees F.
2. Add pumpkin to a large bowl, add spices, salt, sugar, and vanilla, and then mix well.
3. Add beaten eggs and evaporated milk. Mix well. Pour filling into prepared crust.
NOTE: Filling will come close to the top of the pie pan, so use care when transferring to oven. I like place the pie pan on a cookie sheet before I pour the filling; it helps when transferring to oven, and also protects your oven in case of any spillovers.
4. Bake at 425 F for 15 minutes, then turn heat down to 375 F for 60 minutes. Depending on the humidity on the day you make this pie, you may find that it requires 20-30 more minutes of baking time.
5. Allow to cool and serve with whipped cream.