Arrowhead Holiday Tips – Pumpkin Pie

In this episode, Bob Riggio is talking to Chef De Cuisine JJ Lee about making pumpkin pie


For the pie crust

Any store bought crust will work here, as will your favorite pie dough recipe!

For the pumpkin puree

2 small sugar or pie pumpkins (one would probably work, but we go with two just in case)

2 tbsp. butter per pumpkin

1 1/2 tsp. salt per pumpkin

1 tsp. allspice per pumpkin

2 tsp. cinnamon per pumpkin

2 tbsp. brown sugar per pumpkin

1/2 tsp. clove per pumpkin

Begin by removing the tops from the pumpkins. Scoop out the seeds and reserve. Once the pumpkins have been cleaned and are smooth inside, apply the remaining ingredients by rubbing them on the inside of the pumpkin. Put the top back on the pumpkin and roast at 350F for 45min.-1hr., or until the pumpkin flesh is tender and the skin easily peels off. Let the pumpkin rest until it’s cool enough to handle, then remove the flesh. Add the roasted flesh to the blender with an extra 2 tbsp. brown sugar and 1 1/2 tsp. salt per pumpkin used. Blend until well incorporated.

For the filling

2 cups pumpkin puree

3 large eggs

1 large egg yolk

1 cup heavy cream

2 tbsp. brandy

1/2 cup brown sugar

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground clove

1/8 tsp. ground nutmeg

1/8 tsp. black pepper

1/2 tsp. salt

Combine all ingredients thoroughly by hand or with a mixer. Pour the filling into the pie crust and smooth the top with a rubber spatula, if necessary. Bake at 325F until set on the outside but still lightly wobbly in the center, usually about 1 hr. Cool to room temperature and serve.


Categories: Holiday Home Cooking Tips, Local News, South Dakota News