My method of making pumpkin pie is unusual but effective. Instead of using canned pumpkin, you can cook fresh winter squash in milk and cream, skin and all. Red kabocha, honeynut, and butternut are all great options. I think the combination of cinnamon, nutmeg, cloves, and allspice in this recipe is warm and autumnal, but feel free to substitute or add ginger or even cardamom. In my experience, it's worthwhile to spend more on fresh, high-quality spices.
- Preheat the oven to 400°F.
- In a small bowl, whisk together the sugar, salt, cinnamon, nutmeg, cloves, and allspice, ensuring that the spices are evenly dispersed.
- Combine the pumpkin, cream, and milk in Saucy. Cover with a lid and cook over medium-low heat.
- Once the liquid begins to bubble, remove the lid, reduce the heat to low, and cook until the pumpkin is tender enough to be mashed easily with a fork, about 20 to 30 minutes.
- Make sure to stir every 5 minutes and scrape the bottom of the pot with a rubber spatula to prevent burning.
- Stir in the sugar mixture and molasses and cook for 1 to 2 minutes more, allowing the spices to become fragrant. Transfer the mixture to a blender or food processor (or use an immersion blender), and purée until smooth. Allow the mixture to cool for 15 minutes.
- Meanwhile, in a small bowl, whisk together the eggs and egg yolks. When the pumpkin purée has cooled slightly, spoon a couple of tablespoons of the purée into the eggs, and stir to combine. Pour the egg mixture into the rest of the purée and blend to combine.
- Place Sweetie Pie with the crimped crust on Holy Sheet. and pour in the filling. Use a crust protector, or gently wrap foil around the crimped edge, to prevent overbaking. Bake for 20 minutes, then reduce the heat to 350°F and bake for 50 minutes more, or until the center of the pie has puffed up.
Transfer the pie to a cooling rack and allow to cool for at least 30 minutes before serving. Serve the pie warm (my preference) or at room temperature. It will keep for up to five days, covered, in the fridge.