Soulful Pumpkin Pie

Sugar Mommas bake a lot from scratch, but let’s be honest, some things are just not worth the effort. A perfect example of this is the traditional holiday pumpkin pie. We make our crust from scratch, we put all the ingredients, including canned pumpkin puree, in a bowl, mix it up, pour it in and bake. So easy, right? I don’t know what came over me this year. Maybe it was just the Sweetie Pie Pumpkin at the grocery store that triggered it.

Maybe I just had to prove to myself that I could do it. But I had a revelation – I had never baked a pumpkin pie truly “from scratch” starting with an actual pumpkin. So my quest began.

First I brought that pumpkin home, sliced it in half, scraped out all the seeds and strings, and baked it just like I might prepare a butternut squash.

When it was done, I scooped out the lovely orange flesh and mashed it.

Now I was ready to mix it with all the other ingredients and bake it in my no-fail pie shell (Grandma Belles’ of course).

I felt like I really got in touch with my inner self and poured my heart into this creation. The result is a rather soulful pumpkin pie.

It’s not too sweet, which is nice because some fresh whipped cream is a perfect complement. And hey, if you’re in a rush, go ahead and rock it – use the canned stuff (see Carpool Crunch). But maybe someday if you have a little extra time on your hands you’ll go for the soul.

You will need:

1 1/3 cup pumpkin puree (see Old School and Carpool Crunch notes)

1 1/4 cup sweetened condensed milk

1 large egg

1/4 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 1/4 teaspoon cinnamon

1 cup hot water

1 unbaked 9-inch pie shell

Instructions:

Preheat oven to 375F. Place all ingredients (except pie shell) in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed just until smooth. Pour into pie shell and bake for 55 to 65 minutes until set (center will still move slightly). Let cool. Serve with fresh whipped cream.

Old School: If you want to get your farm girl on and bake the pumpkin, remove the stem and slice it in half. Remove the seeds (bake those babies – we’ve got a recipe for that too) and strings and lay the two halves cut side down on a foil-lined baking sheet. Cover with foil and bake at 350F until tender (about 90 minutes). Let cool and the scoop out flesh and mash with a masher or food processor until smooth. The pumpkin will keep for up to 5 days in the refrigerator if you want to do it in two steps. Use for pie, and serve the rest with a little maple butter and brown sugar for dinner.

Sugar Mommas’ Notes: Need some help with your pie shell? Check out the Sugar Mommas’ “How to Make a Single Pie Crust” video at the Sugar Mommas Baking Academy or on YouTube.

Grandma Belles’ pie crust recipe can be found in our new book, “Sugar, Sugar: Every Recipe has a Story.”

Carpool Crunch: Buy a ready-made pie shell and try Trader Joe’s Organic Pumpkin Purée.