- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
“If you want to use your own fresh pumpkin or squash, by all means give it a try. Ask at your local farmers’ market for a suggestion of which variety to use. Roast it in the oven until fork tender, scrape the flesh from the skin, and puree in food processor or blender. Use the same amount of fresh puree as the recipe calls for canned.In the pie shop we are often asked if we roast our own pumpkins for our pies. Many bakers do, but we’ve found that the consistency and texture of good canned pumpkin is far superior, not to mention the shortcut on labor.
Ingredient:
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 2 tablespoons water
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- ½ teaspoon kosher salt
- 1 ⅔ cups pumpkin puree
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch of ground cloves
- 1 teaspoon molasses
- 2 teaspoons fresh lemon juice
- ⅔ cup whole milk
- ⅓ cup carrot juice
- One par-baked All-Butter Crust for a 9-inch single-crust pie (see Note)
