Pumpkin Pie

Pumpkin Pie

This, in my opinion, is not a dessert pumpkin pie like many. I serve it as a side dish on special occasions. The dough is a simple oil pastry not a flaky shortbread and the filling is heartier as opposed to a light, super sweet custard. What it definitely is, is delicious. There are never any leftovers!

NOTE: You can use pie pumpkin or butternut squash to make this. You may need 2-3 if your pumpkins/squash are small as you will need 30 oz of pumpkin insides. Any extra can be easily frozen to use in soups or next time you make pie. Because there WILL be a next time!
Do NOT use canned pumpkin for this. It won't be the same .


Pie pumpkin (or butternut squash)    
SEE Note above

Oil pastry:

1 -1/4 cup flour
1/3 cup lukewarm water
1/3 cup oil
1/2 tsp fine sea salt


30 oz pumpkin (1 lb 14 oz) about 3 3/4 cups
1/2 cup oil
2/3 cup honey
5 eggs
1/4 tsp fine sea salt
1 tsp cinnamon
1-1/3 cup flour



Prepare your pumpkin:

Wash it well and wrap in foil. Bake at 350 on a baking sheet for a few hours until your house smells delicious and the pumpkin is soft. Remove from oven, unwrap, and cut open to allow the steam to escape and the pumpkin to cool.

Make the oil pastry:

(You can do this while your pumpkin is cooling)
In a mixer fitted with the paddle attachment mix oil, water and salt. Add the flour. Mix well. Shape dough into a ball and then press into a disc about 3"-4" in diameter. Wrap in plastic wrap and let rest at room temperature for 1/2 an hour.

Prepare filling:

When pumpkin is cool mix all filling ingredient besides flour well. You can use the same mixer bowl you used for dough. No need to wash it in between. Add the flour, mix gently to combine.

Assemble the pie:

Preheat oven to 350
Roll out the pie dough in between two layers of parchment paper to a circle large enough for your pie pan. It should be about 1-1/2" larger all around than the pan. You can use a pie pan between 8-1/2" - 9-1/2" . If you use the smaller size pan you may have a little extra filling.
(You can bake that in a small pan separately for a treat for the baker)

Peel off the top layer of parchment paper and using the bottom one to support the dough transfer dough to pan, peel off parchment paper and shape dough gently into bottom and sides of pan. Trim any excess dough and crimp edges of dough all around.
Pour in filling.

Bake for 50-70 minutes until filling is completely set and is lightly browned.
Serve warm or at room temperature.

Notes on advance planning:

Pastry dough can be made in advance and refrigerated for a day or two or frozen for longer. Let come to room temperature before rolling if you prepare in advance.
Pumpkin can also be baked in advance and the flesh frozen or refrigerated until needed. Defrost before using.

Baked pie can be wrapped well and refrigerated or frozen. For best results don't freeze pie for more than 2 weeks. (In that case you'd be better off freezing the dough and pumpkin separately as above and finishing the pie closer to when you're serving it)



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