Roasted Pumpkin Pie with Earl Grey Whipped Cream
I am not a pumpkin aficionado. The fact that the beautiful season of autumn has become, effectively, “pumpkin spice” season kind of drives me to mild rage. I can’t stand being marketed at, but at this time of year, pumpkin spice is everywhere I look. Oreos. Ice Cream. Coffee. Hand soap (even hygiene isn’t immune). For pete’s sake. Enough with the pumpkin spice already.
Today I’m going to share with you my favorite pumpkin pie recipe. How could I follow such an introduction with a recipe for pumpkin pie? Isn’t pumpkin pie ultimately responsible for the horrific display of orange-ish-brown marketing that plagues us all between the months of September and January? Pumpkin pie, yes. But not this pumpkin pie. This pie is different.
I’d just about given up on pumpkin pie before trying this one, but then I realized that I’d never had pumpkin pie truly from scratch: straight from the squash, no cans involved. From the moment that pie came out of the oven, I was a goner.
The difference truly is roasted pumpkin. And really, it’s not a lot of extra work. You can roast the pumpkin whole, no cutting required at all. Then you scoop out the seeds, remove the skin, and blitz the pumpkin flesh in the blender. Boom, son.
The payoff you’ll get from doing this live is a rich, creamy, velvet-y, custard-y filling unlike any pumpkin pie you’ve ever had before. Make it once and I know you’ll be a convert, just like me.
By the way, this recipe is adapted from Rock Recipes’ Perfect Pumpkin Pie. I’ve decided to finish the pie with an earl grey tea infused whipped cream. This fancy cream involves just a little fore-thought. All you need to do is pour your whipping cream over about a tablespoon of loose earl grey tea in a small container and allow it to steep for at least 24 hours ahead of time. When it comes time to whip it, just strain through a fine mesh sieve and proceed normally.
- 1 stick cold butter, cubed
- 1 1/4 c. flour
- 1 T. brown sugar
- 1/4 t. salt
- ice water
- 2 c. roasted pumpkin puree
- 3/4 c. brown sugar
- 1 1/3 c. whipping cream
- 3 large eggs
- 1 t. vanilla extract
- 1 1/2 t. cinnamon
- 1/4 t. nutmeg
- pinch ground cloves
- pinch salt
- 1 pint whipping cream
- 1 T. loose earl grey tea
- 1-2 t. sugar
- Preheat oven to 350 degrees. Place a rinsed pie pumpkin (sometimes labeled "sugar pumpkin") on a foil lined baking sheet. Carefully stab all around the pumpkin with a paring knife, about 10-15 times. Roast the pumpkin whole for about an hour- depending on the size. When it's ready, a knife will easily pierce the flesh. Allow to cool.
- Cut pumpkin in half. Scoop out the seeds and discard (or save for roasting), and scoop pumpkin flesh into a bowl. Blitz flesh in blender or food processor in batches until smooth. Keep puree in a sealed container for up to a week, or freeze.
- Blitz butter, flour, brown sugar and salt in food processor. Gradually add ice water 2 T. at a time until crumbly dough forms. Shape into a disc, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
- Roll out and gently press into pie pan. Set aside.
- Preheat oven to 375 degrees. Whisk together filling ingredients until smooth. Pour into prepared pie crust.
- Bake for 15 minutes, then reduce heat to 350 degrees. Bake an additional 50-60 minutes, until center is set, but still jiggles a bit. Cool completely.
- Combine cream and tea in a sealed container and steep in refrigerator for at least 24 hours. When ready to use, strain through a fine mesh sieve. Whip cream and sugar to soft peaks. Serve.