Sugar Pumpkin Pie
by Judith Fertig
When small sugar or pie pumpkins
come on the market around Hallow-
een, snap up a few to make a delicious
pumpkin pie filling. This seasonal
Thanksgiving pie has a lighter and
fresher flavor than a traditional pie.
If possible, use a local honey. Good
spices matter, too: Buy a whole nutmeg
and grate it into the filling and select
Saigon or Vietnamese cinnamon for the
strongest flavor. It even works to make
and freeze the fresh pumpkin puree in
3-cup measurements ahead of time for
quicker holiday preparation.
Makes one 9-inch single-crust pie
1 3-lb sugar or pie pumpkin
1 cup crumbled cinnamon graham crackers
½ cup chopped pecans
2 tsp canola oil or melted butter
4 large eggs, lightly beaten
¾ cup wildfl ower, clover or
other amber-colored honey
1 cup half-and-half
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½ tsp freshly grated nutmeg
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½ tsp ground Saigon or
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Vietnamese cinnamon
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1 tsp salt
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IDENTICAL
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1. Preheat the oven to 350°. line a baking
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sheet with parchment paper or aluminum foil
and set aside.
2. Cut the pumpkin into large chunks; remove
and discard the seeds and stringy matter.
Place the pumpkin pieces, cut-side down, on
the baking sheet and roast for 45 minutes or
until the pumpkin is tender when pierced with a
fork. let cool.
3. Remove the rind with a sharp knife and
place the cooked pumpkin in a food processor.
Puree until smooth. measure 3 cups of puree
for the pie.
4. when ready to bake, preheat the oven
to 375°. Combine the graham crackers and
pecans in a food processor and process
until the mixture has the consistency of fi ne
crumbs. Pour in the oil or melted butter and
pulse until blended. Pat this mixture into the
bottom and up the sides of a 9-inch pie pan.
5. In a bowl, using a hand-held mixer, beat the
pumpkin puree with the eggs, honey, half-
and-half, spices and salt until smooth. Pour
the fi lling into the prepared pie pan. Place the
fi lled pie pan on a cookie or baking sheet.
6. Bake the pie on the middle shelf of the
oven for 55 to 60 minutes or until a toothpick
inserted in the center comes out clean and
the fi lling is glossy on top. let cool before
cutting and serving.
Judith Fertig is the author of the award-win-
ning Prairie home Cooking and All-American
desserts cookbooks.
October 2009 1
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