Pumpkin Pie

Best Pie Bakeoff 2008 Entry #29

Recipe: Denise of Chez Us' Pumpkin Pie Category: Classic

Well, this is it! The last pie recipe of our 2008 Bakeoff. This means that we'll move on to voting a little later today - please come and vote for your favorite pie in each of our two categories. Until then, take a look at this pumpkin pie by Denise. We just had to end on a classic note, and Denise's pie fits beautifully.

Read on for this classic pie recipe, and the one ingredient she says makes this the best pumpkin pie recipe she's ever had.

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Where is this recipe from? The recipe is from my step-mother, Kathie. We have changed it around a bit, using different spices and liquors.

Why is this the BEST pie recipe you've got? This is definitely the best pumpkin pie recipe I have ever had, the fresh slow roasted pumpkin makes all the difference. You will never go back to canned after eating this!

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Pumpkin Pie

Pie Crust

Makes one 9” pie shell, with extra for garnish

1 1/2 cups pastry flour
1/2 cup unsalted butter, chilled
1/2 tsp. salt
1/3 cup ice water

Combine flour, salt and butter in a food processor. Pulse until pebbly.

Add water and pulse until it comes together. Form into a disk and chill for 1 hour.

To line pie dish, place disk of dough on a lightly floured surface and roll until 1/8” thick, rolling from the center toward the edge in all directions. Lightly dust the work surface with extra flour as needed to prevent sticking. Carefully transfer the round to the pie dish, easing it into the bottom and sides and gently pressing into place. Trim the extra dough even from the rim of the pan. Use extra dough to cut out garnishes if desired.

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Chez Us Pumpkin Pie

1 unbaked pie shell
1 medium Sugar Pie Pumpkin, cut into quarters, seeds removed, (use 2 cups of pumpkin, and freeze the reminder for another recipe)
1 cup heavy cream
1 cup brown sugar
6 medium eggs
2 teaspoon ground cardamom
1/3 teaspoon salt
1/8 cup French Brandy

Place the quartered pumpkin in a roasting pan with an inch of water cover tightly and roast at 250 for several hours until soft and cooked though. Scrape pumpkin from the shell and mash or food process until soft.

Preheat oven to 450.

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Combine all ingredients, except pie shell, in the order given and beat until thoroughly blended. You can also blend in a food processor.

Pour into the unbaked pie shell. Garnish if desired with left over dough cut outs. Egg wash the pie crust and any garnish. Place on a cookie sheet.

Bake for 10 minutes.

Reduce heat to 325 degrees and bake for an additional 45 – 50 minutes. You may have to cover with foil, if it is getting too dark.

Pie is done when a knife inserted into the center comes out clean.

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(Images: Denise of Chez Us)

Per serving, based on 14 servings. (% daily value)
Calories
372
Fat
14.8 g (22.8%)
Saturated
8.7 g (43.4%)
Trans
0.3 g
Carbs
56.1 g (18.7%)
Fiber
0.3 g (1.3%)
Sugars
43.9 g
Protein
4 g (8.1%)
Cholesterol
110.9 mg (37%)
Sodium
177.8 mg (7.4%)