How to Make Seminole Pumpkin Pie

Seminole Pumpkin Pie

serves 8 to 10

• 1 3/4 pound Seminole pumpkin (Farmers’ markets often have them)
• 2/3 cup brown sugar
• 1/4 cup white sugar
• 2 large or 3 medium eggs
• 1 1/2 cups evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg, plus more for dusting
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 shortcrust
• Butter
• Olive oil

PREPARATION: Preheat the oven to 350 degrees. Cover a baking tray with tinfoil and brush a little olive oil on it. Chop the pumpkin in half, scoop out the seeds and stringy parts, and place the two halves face down on the tin foil. Bake 45-50 minutes or until a fork sinks happily into the flesh. Cool. Spoon out the flesh, then puree in a food processor. (You can do this ahead of time and store the pumpkin puree in the refrigerator for several days.) Reserve extra puree for pumpkin bread or pumpkin soup and keep the seeds for planting. Preheat oven to 400 degrees. Using a stand mixer, blend 1 1/2 cups of pumpkin puree with the sugars, eggs, evaporated milk and vanilla. Add salt and spices. Mix well. Make the shortcrust of your choice or use a pre-made, refrigerated one (no judgment—the crust isn’t the star of the show). Place it in a 9-inch pie pan. Pour into the unbaked pie shell and bake for 40-45 minutes or until a knife blade comes out clean. Run a stick of butter over the hot pie (trust me—this is easiest) and grate nutmeg on top.

NOTE: This pie does not need sugar and maple pecan topping, whipped cream or ice cream. It’s a pumpkin pie. You want people to taste the pumpkin. Happy Thanksgiving!

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Diane Roberts thinks pie is best served with a good book. Click here to read why.

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