Pumpkin Pie from Scratch
From the Kitchen of the Louisiana Governor’s Mansion
PUMPKIN PIE From the Kitchen of the Louisiana Governor's Mansion
This Holiday Season, bring a little taste of the Mansion into your festivities with this pumpkin pie recipe from the Louisiana Governor’s Mansion kitchen. Although this recipe is made from scratch, don’t let that intimidate you! This process is easy to follow, and the result is sure to be delicious! Download the recipe card HERE!
Ingredients:
Crust
2 cups all-purpose flour
1 TBS granulated sugar
1 tsp salt
1 cup cold unsalted butter
3-4 TBS of water
Condensed “Caramelized” Milk
3.5 cups whole milk
½ cup heavy cream
1 cup granulated sugar
Pumpkin Pie Filling
vegetable oil
~4 pie pumpkins (to make 15oz roasted pumpkin puree)
1 ¼ cup Condensed “Caramelized” Milk
2 eggs, 1 egg yolk
1.5 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
2 tsp vanilla extract
½ tsp salt|
¼ tsp fresh grated nutmeg
Directions:
Pumpkin Puree
Cut the top and bottom of the pumpkin, then cut in half and remove the seeds. In a bowl, add vegetable oil to the pumpkins until they are evenly coated, and place on a foil-lined rimmed baking sheet.
- Roast at 400 F for 40 minutes or until pumpkins are soft.
- Remove from oven and peel off skins. Process in a food processor until completely smooth.
Pie Crust
In a food processor, add the flour, sugar, and salt.
- Pulse a couple of times to get all dry ingredients incorporated.
- Add 1 cup of butter. Pulse until the dough comes together. Add the 3-4 TBS of water.
- Roll dough on a floured surface and place in an 8” pie tin.
Filling
Mix all filling ingredients into a bowl to make the custard.
- Pour custard into the pie tin on top of the pie crust.
- Bake for 1 hour and 10 minutes at 325 F.
- Cool and serve with whipped cream and fresh nutmeg as needed.
