One lesser-known fact about me is how analog I get in the kitchen. One example: For the past 10 years or so, I’ve been making pumpkin pie from scratch–no pumpkin from a can, no pie crust from the freezer case.
See after the jump for the routine I’ve settled on. It started with Epicurious’s “Spiced Pumpkin Pie,” then folded in a Post recipe for pumpkin puree and Mark Bittman’s flaky pie crust from How To Cook Everything, my usual go-to cookbook. (
The pie crust is the easiest part–seriously, if you have a food processor, never buy frozen pie crust again–and the recipe needs no alteration, so I left that out of the instructions below. Update, 11/24: After making this pie crust without a food processor on Thursday, I realized that Bittman’s recipe doesn’t address that situation and that I had also departed from it in a few minor ways, so I added my take on it, plus two photos from Thursday’s production.) Lessons learned from mistakes led to the rest of my pie procedure, although further mistakes may change it again.
Continue reading “Pumpkin pie, from scratch”