Orchard Pumpkin Pie
Timing on this recipe is important. I recommend the following order:
> Prepare and cook pumpkin puree
> Prepare and ready Flaky Pie Crust
> Fill Flaky Pie Crust with pumpkin puree mixture
> Bake pie
> Just before serving, prepare whipped cream
Freshly-Cooked Pumpkin Puree
2 pie-sized pumpkins
Canola oil
Preheat oven to 325F degrees
Cut stems of pumpkins
Quarter pumpkins with sharp knife
Remove seeds and stringy flesh from pumpkins
Place pumpkin quarters in large roasting plan, rind-side down
Pour canola oil to lightly coat bottom of roasting pan
Cover pan tightly using aluminum foil
Bake in oven for 90 minutes
Remove from oven and allow to cool
Scrape flesh from rind and place in bowl, discarding rinds
Flaky Pie Crust
2 1/2 cups all-purpose flour
1 tsp white sugar
1 tsp salt
1 cup vegetable shortening
1/3 cup plus 1 tbsp ice water
1 large egg yolk
Mix in large bowl with rubber spatula: Flour, sugar, salt
Add in chunks: Vegetable shortening
Cut shortening using two knives until shortening reduced to pea-sized pieces
Drizzle water over mixture
Cut mixture using two knives until small balls form
Divide dough in half
Roll each half into flat-shaped disk
Wrap each disk tightly using plastic wrap
Refrigerate at least 30 minutes
Preheat oven to 400F degrees
Roll dough into a circle
Fit into a 9-inch pie pan
Cover with aluminum foil, shiny side down
Bake 20-25 minutes until golden brown
Remove from oven
Whisk egg yolk and brush into pie crust
Pumpkin Pie Filling
2 large eggs
2 cups of freshly-cooked pumpkin puree
1 1/2 cup evaporated milk
1/2 cup white sugar
1/3 cup firmly-packed dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp allspice
1/2 tsp salt
Preheat oven to 375F degrees
Whisk in a large bowl: Eggs
Add to bowl and whisk thoroughly: All other ingredients
Pour mixture into Flaky Pie Crust (see above)
Bake for 40-45 minutes, or until center is set
If pie is not firm after 45 minutes, reduce heat to 325F degrees, bake 10 additional minutes
Cool completely on a rack
Top with Vanilla Whipped Cream (see below)
Vanilla Whipped Cream
1 1/2 cups heavy whipping cream
1 tsp vanilla
Add to large bowl: Cream, vanilla
Whisk thoroughly until stiff peaks form
Serve immediately