Pot-Luck Wedding Pumpkin Pie

Angela and I were recently invited to a pot-luck wedding in Audubon Park (a fantastic idea that was a lot of fun to be part of). For our dish we decided on pumpkin pie.

The recipe for this delicious fall treat was adapted by our friend Marisha Simons and then passed down to Angela, who in turn changed a few things... so here's the recipe in its current incarnation:


Crust
- 1 and 1/2 cups flour
- 6 tbsp unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt


Preheat oven to 350 degrees. Combine flour, sugar, and salt. Cut in butter until it has the texture of corn meal. Add water slowly (about 1/4 cup) until dough comes together. Don't overwork. Roll out and place in pie dish. Crimp edges. Place in freezer until custard is mixed.


Custard Filling


- 3 eggs left over from crust
- a little less than 3/4 cup evaporated milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 3/4 cup pure grade B maple syrup
- 1/3 cup brown sugar
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 + tsp nutmeg
- pinch of cardamom 
- 1/2 tsp salt
- 2 cups pumpkin or other winter squash (acorn is good)


Bake the pumpkin face down in shallow water in the oven. Scoop and lit sit a while to drain. If you leave it in the fridge over night, the water separates out a bit and you can pour it off. Mix it all up. Pour into pie shell and excess into baking dish. Bake for 50 minutes at 350 degrees. Mix with a whisk after mashing with a fork. Do not blend - making it too smooth.