As we get closer to Thanksgiving, the pumpkins are ready and we start thinking about pumpkin pie. Yes, that great make ahead treat to cap off a great holiday meal. According to the Mayo Clinic, pumpkin itself packs 245 percent of our recommended daily intake of Vitamin A, high potassium sources, and good dietary fiber. But when you can top it off with whipped cream – what a special dessert from a common vegetable! (And don’t forget about pumpkin seeds which offer protein, fiber and many minerals, making them a delicious and healthy snack.)

The first step is to get the right pumpkins. Now in the past, I thought you could get a great pie with any pumpkin. But no, don’t do that! I discovered after several hard six-hour pumpkin prep sessions where I was cutting my pumpkin up, then boiling it down as it didn’t fit in my oven, and splattering pumpkin all over my cabinets! Don’t do that either! Did I know what I was doing? Probably not, but I learned from my mistakes.

Here are some tips:

Harvest and storage:

• If you grow your own pumpkins, harvest them when their shells harden and before a frost. Pumpkins are very sensitive to temperatures below 45 degrees Fahrenheit.

• Store in cool and dry conditions.

• The expected shelf-life is two months.

Pick the right pumpkins!

Choose small, round pumpkins. We called them ‘pie pumpkins,’ but they are also known as ‘sugar pumpkins.’ Most grocery stores start carrying them in early November. You will need two pie pumpkins for one pie!

Don’t forget to wash your pumpkins! 

As with any fruit, wash the outside shell of the pumpkin thoroughly. Whether you harvest your own pumpkins, purchase one at a grocery store, or visit a U-pick farm, always wash the outside of the pumpkin under clean, running water before cutting into it. Wash your hands after handling the pumpkin, as well.

Pumpkins grow on the ground, so their surfaces can pick up dirt and microorganisms that may cause foodborne illness (pathogens). If you find areas with stubborn dirt, use your fingers to clean produce, gently scrubbing its surface.   

Determine if you want to make a crust or buy a premade one.

Remember, you will be making a pumpkin puree or a pumpkin custard, so you will need a very sturdy crust shell. Normally, I have bought the premade crust, out of convenience, as they tend to be even in thickness. I buy a package with two crusts. This comes in handy to make pie toppers. 

If you elect to make your own crust, here are some tips for getting the best result:

• Keep everything cold: cold butter + cold water = flaky crust. You can even chill your bowl and flour if your kitchen is warm.

• Don’t overmix: the butter should remain in small, pea-sized pieces — this is what creates the layers.

• Let It rest in the fridge: chilling the dough for several hours relaxes the gluten and firms the butter, making it easier to roll and baking up perfectly flaky.

• Use a light touch when rolling: pressing too hard can make the crust tough. Light, even pressure works best.

• Make-ahead & freezing: dough can be refrigerated for up to 3 days. Wrap tightly and freeze up to 3 months. Thaw in the fridge before rolling.

You will need to make your crust well ahead of the pie filling. That will be clear when we prepare the pie pumpkins. Either par bake or pre-bake the crust for about 15 minutes in a 350-degree oven. Let it cool or refrigerate until you are ready to bake your pie.

If you would like to make pie toppers, save some extra pie crust and get your leaf cookie cutters ready! Cut out your leaves from rolled out pie crust, just as you would do for sugar cookies. Make a light egg wash, and use a butter knife to make your indentations for the leaf veins. Sprinkle a little white sugar to make them sparkle! Bake for 8-10 minutes at 325-degrees, set aside to cool to put on pie later.

Okay, back to the pumpkin pie.

Pumpkin is full of water so plan ahead. To get the right consistency, use a cheesecloth and a strainer after you have the puree made. It will need to strain for about 24 hours. So, don’t plan on making the pie at the same time you are prepping your holiday meal. 

Once you have washed your 2 pie pumpkins, remove the stems and then cut the pumpkin in half. Use a sturdy tablespoon to remove the seeds and stringy portions. Gently wash and put the four halves on cookie sheets on top of parchment paper. Bake for 35 to 45 minutes in a 400-degree oven. You should be able to stick a fork into them easily. Let them cool down for about five minutes, so you can gently peel back the skin. 

Then, use a potato masher, blender or food processor to create a nice puree, like baby food texture. Make sure you do not try to overload your appliance. Then put the puree into a cheesecloth nestled in a strainer over a bowl for about 24 hours, or at least 3-4 hours in a pinch. You will need 2 cups of puree for the pie.

Here is a photo of pumpkin puree (when I used a huge pumpkin).

*Time to use your pumpkin puree!

Here are some ingredients to mix into your puree to make your pie taste great. 

Start out with your ingredients at room temperature:

2 cups pumpkin puree

3 whole eggs

½ cup of light brown sugar

¾ cup of light granulated sugar

Mix well and then add seasonings: teaspoon of cinnamon,1/2 teaspoon of ginger, 1/8^th teaspoon of allspice, ½ teaspoon of salt,1 teaspoon of vanilla, and 1/8^th teaspoon of nutmeg.

Using your mixer, add 1 cup of heavy cream and ¼ cup of whole milk on low speed until blended. Fill the pie shell and put the pie on a cookie sheet before putting it into a 325-degree oven for 40 minutes - until firm.  Remember to have some foil on hand to put around the edge of the pie to keep the crust from burning. Cool, remove foil and garnish with leaf cookie and whipped cream! Enjoy!

*Source: YouTube video: Perfect Homemade Pumpkin Pie from Scratch, (No Soggy Bottom, Sets Every Time! (The Daily Bake)