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Pumpkin Pie From Scratch

While working on a recent story about superstar chef Michel Nischan, I ran across his recipe for pumpkin pie from scratch. I asked him if the extra labor was worth it and he said, “definitely.” As someone who finds regular pumpkin pie, made with canned pumpkin, hopelessly insipid, worth eating only for the mounds of whipped cream I pile on top, I say this one is worth a try.

Preparing the pie filling is simple enough. Nischan outlines it on his website, in the recipe section, (www.chefnischan.com). Key to it is starting with the right kind of pumpkin, a sugar pumpkin, smaller than Halloween field pumpkins. Preheat your oven to 375 degrees. Blend together the salt, sugar, cinnamon, ginger.

Note! For the next step, use a large, very sharp knife. If your knife isn’t sharp, get it sharpened. More on that below.

Anyway, back to the pie filling: Stem and cut up the pumpkin so that you have twelve wedges, removing the seeds and pulp. Season each wedge with the seasoning, let stand at room temperature for up to an hour until the wedges begin to weep a little. Re-season the wedges as the seasoning gets absorbed. Place the wedges on a nonstick baking pan and roast 45 minutes to an hour, until the pumpkin feels tender. Remove from oven and let stand until cooled. Then use a knife or spoon to remove the skin from the outside of the pumpkin wedges.

Now you’re ready to bake the pie, and Nischan’s recipe for that is offered here, and on his website. His recipe is different from the traditional pumpkin pie we grew up with. It uses half and half instead of evaporated skim milk; in addition to the usual two eggs, it adds three egg yolks; the seasonings are slightly different; and there are 20 ounces of pie filling instead of the usual 15 ounces from the can.

That all sounds delicious to me but I also know that for some people, the pie they want is the pie they grew up with. I get that, too. So here you go, here’s the link to the recipe on the back of the Libby’s 100 Percent Pure Pumpkin can: www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/.

As for sharpening knives, many hardware stores offer that service including Page’s Hardware in Guilford, which is also worth visiting for the many great holiday gifts on their shelves. Also, The Dudley Farm Farmers Market, on Saturdays from 9:30 a.m. to 12:30 p.m. offers knife sharpening at every market. Find out more about the farm market, one of the few running this time of year, at (dudleyfarm.com). The farm market also offers some fun holiday shopping from knit goods to local jams and jellies.

Whether you go with the traditional pie or you fancy it up, I hope you have a good Thanksgiving or Friendsgiving or during whatever celebration you celebrate. Before you know it, we’ll be on more holiday recipes. If you have any you’d like to share with our readers, send me the recipe, a photo, and your story to p.mcnerney@shorepublishing.com.

Pumpkin Pie From Scratch

By Michel Nischan from www.chefnischan.com

Ingredients:

1/2 cup brown sugar

1/2 teaspoon nutmeg

3/4 teaspoon salt

2 eggs, three yolks

20 oz. roasted sugar pumpkin

1-1/4 cup half and half

1 batch of pie dough

Directions:

Preheat your oven to 425 degrees

Combine the sugar. Nutmeg, salt, eggs, roasted pumpkin, and half and half in a food processor. Pulse until smooth and well-blended.

Lightly grease a pie dish with cooking oil or butter. Roll the pie dough out to a round that fits your pie dish with about an extra inch in diameter for crimping (or use a store-bought pie dough round).

Evenly distribute the blended pie filling throughout the dish.

Place the pie on a rack set at the center of the oven. Immediately turn the oven temperature down to 375 degrees. Cook for 30 to 40 minutes, or until a toothpick stuck int the center of the pie comes out clean.