In my family, we love our pumpkin pie and enjoy this dessert throughout the holidays. But, the recipe for the perfect pumpkin pie can seem illusive. At its best, pumpkin pie should be silky, light, and have real squash flavor. At its worst pumpkin pie can be overcooked and chalky. Stick with this straightforward recipe, and you’ll have the best pie around. Hands down.
The first step in truly great pie is to use fresh pumpkin. Fresh pumpkin? That’s right hunt down a real sugar pie pumpkin for the ultimate flavor. But you know what? I have a little secret. Most often I opt for butternut or kabocha squash in my “pumpkin” pie. That said, real sugar pie pumpkins yields the lightest texture, so it may be worth the extra work to find one.
The second step is to make your own dough. Homemade dough is really easy with a little practice. If you’re a novice, make the dough a bit wetter than it needs to be and use plenty of flour rolling it out. Dry dough can be hard to work with, and that’s sooooo frustrating. So, for tip number 3, save yourself some grief and make it a bit wetter than usual and the dough will be a cinch to handle. I find that the loss of flakiness is made up for since it requires much less handling than a dry dough.