Pumpkin and Sweet Potato pies

Saturday, I made a couple of pies this weekend, one pumpkin, and one with a red curry squash. Both are gone. Must… make… more.

For the crust, you can either buy the pre-made frozen crusts at the grocery store (they come in packs of two), or you can make your own. Here’s how to make your own, using the recipe Lisa provided last year.

Pastry blender

Pie crust — makes two 9″ crusts
2 1/2 C flour
1/2 t salt
12 T butter
6-7 T cold water

  1. Mix the flour and salt
  2. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal, almost like tiny peas.
  3. Sprinkle water over the flour mixture, a tablespoon at a time, and mix with a fork. Use only enough water so that the pastry will hold together when gently pressed into a ball.
  4. Divide the dough into two balls. Flour two pieces of wax paper. Flatten a ball in the middle of one piece of paper. Cover with the other piece of wax paper, and roll out so it’s about 2″ larger than the pie pan. Repeat with the second ball.
  5. Put in the freezer for 5 minutes — this helps separate the dough from the paper. Peel both papers and put in a greased pie pan.

To cook the pumpkin or squash, cut it into eighths, scraping out the seeds and the goo. Save the seeds for later. Put it in a big pot, fill with water, and boil. You can also steam the pumpkin. (I don’t do this because my steamer’s too small.)

Drain the pumpkin well. Since I boiled mine, I put it in a colander for about 20 minutes. Peel

The pie recipe is familiar, though a bit more aggressive on the spices. When I can, I prefer to use fresh, mashed pumpkin because I prefer the grainy texture.

Pumpkin Pie
Pastry dough for a 9″ pie shell
1 1/2 C pumpkin, mashed
1 C brown sugar
1 T cinnamon
1 t powdered ginger
1 t ground cloves
1 can (15 ounces) evaporated milk
2 eggs

  1. Preheat oven to 425°F/220°C.
  2. Beat the egg. Mix in the rest of the ingredients in a large bowl and stir until smooth.
  3. Bake for 10 minutes, then lower the heat to 300°F/150°C, and bake for 45 minutes, until the filling is firm.

Regarding the seeds, just wash them, and remove the bigger parts of the pumpkin innards. Dry the seeds paper towels, then place them on an oiled cookie sheet (or lasagna pan). Bake at 250°F for at least an hour, stirring them a few times in the process. Salt and enjoy. Store them in a baggie.

When sweet potatoes on sale in a couple of weeks, I’m going to make a sweet potato pie. This recipe is similar to the pumpkin pie, except instead of cloves and ginger, we use nutmeg and a little rum.

Sweet Potato Pie
9″ pie shell
2 C mashed, cooked sweet potatoes
3/4 C brown sugar
1 t cinnamon
1/2 t ground nutmeg
2 T rum
4 T melted butter
1 1/4 C milk
2 eggs

  1. Preheat oven to 425°F/220°C.
  2. Beat the egg. Mix in the rest of the ingredients in a large bowl and stir until smooth.
  3. Bake for 10 minutes, then lower the heat to 300°F/150°C, and bake for 50 minutes, until the filling is firm.

4 thoughts on “Pumpkin and Sweet Potato pies”

  1. I used to make Sweet Potato Pies for this band we used to be friends with. I would make 5 or 6 at a time and they were awesome. Thanks for reminding me. Of course, I will try this one out. I’ve never made them with rum before. Can I use the leftover rum for a fruity mixed drink? 🙂

  2. Is there a reason that you wouldn’t use dry heat (i.e. oven roasting) to cook the pumpkin? I’m kind of against the idea of boiling anything except noodles and eggs…

    I’d imagine you could microwave it as you would microwave any squash, as well?

  3. Other than the baking time, no. Dry heat would be preferable to boiling because it doesn’t leach out the nutrients.

  4. V. Vincent Williams

    I always bake my fresh pumpkin. It’ll take about an hour at 425F. Expect a little browning on the edges by the time it tests done with a fork or a toothpick. Also make sure you put it on a cookie sheet because the skin goes soft.

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