Chef Caydee's Signature Pumpkin Pie
Every Thanksgiving, I have the joy of bringing pies to the table—a tradition that’s as special as the dessert itself. This isn’t your typical pumpkin pie; it’s made with homemade pumpkin purée and features a secret ingredient: black pepper for an unexpected kick. If you prep your ingredients ahead of time, you can whip up this classic in under an hour.
HOW TO ROAST PUMPKINS
● 1 or more small pie pumpkins ("sugar pumpkins")
● Olive oil (optional)
● Salt (optional)
Instructions:
1. Preheat the oven: Set to 375°F.
2. Prepare the pumpkins:
○ Wash to remove dirt.
○ Cut off the stem and slice the pumpkin in half (or quarters for easier scooping).
○ Scrape out seeds and fibers (save seeds for roasting if desired).
○ Optional: Drizzle cut sides with olive oil and sprinkle with salt for added flavor.
3. Roast the pumpkins:
○ Place pumpkin halves, cut side down, on a parchment-lined baking sheet.
○ Roast for 45–60 minutes, until flesh is tender and easily pierced with a fork.
4. Cool and scoop: Let pumpkins cool, then scoop out the flesh and discard the skin.
5. Purée the pumpkin: Blend the roasted flesh in a food processor until smooth.
PUMPKIN PIE
● Pie dough (homemade or store-bought, enough for a 9-inch pie plate)
● 425g homemade pumpkin purée
● 3 large eggs
● 250g light or dark brown sugar
● 1 tbsp cornstarch
● 1/2 tsp kosher salt
● 1 1/2 tsp ground cinnamon
● 1/2 tsp ground ginger
● 1/4 tsp ground or freshly grated nutmeg
● 1/8 tsp ground cloves
● 1/8 tsp freshly ground black pepper
● 1 tbsp vanilla extract
● 240ml (1 cup) heavy cream
● 60ml (1/4 cup) whole milk
Instructions:
1. Preheat the oven: Set to 375°F.
2. Mix the filling: In a large bowl, whisk together pumpkin purée, eggs, and brown sugar until
smooth. Add heavy cream, whole milk, and vanilla extract; whisk until combined.
3. Incorporate dry ingredients: Sift in cornstarch, spices, and salt. Whisk until fully combined.
4. Assemble the pie: Pour the filling into your prepared pie crust. Bake for 50–55 minutes, until the center is almost set (it should jiggle slightly, like
Jell-O).
5. Cool and serve: Let the pie cool on the counter or refrigerate once fully cooled.
Enjoy every bite of this flavorful, festive dessert!