Flaherty Wines

Pumpkin pie is a real treat. Unfortunately, what passes for pumpkin pie these days is usually made with a store-bought crust, canned pumpkin, and evaporated milk. The result is heavy and often unappetizing. In contrast, real pumpkin pie, made with fresh pumpkin puree and real cream, is a light, spicy custard.   Once you’ve had the real thing, you’ll never go back.

The best pumpkin for baking is a sweet pie pumpkin (sometimes called a sugar pumpkin), since the big carving pumpkins have little flavor. We don’t have true pumpkins in Chile, so I generally use butternut squash.We also have a large pumpkin-sized squash that is sold by the slice. It’s not as sweet as the butternut, but it has more flavor than the carving pumpkins and thus works fine for a pie.

To prepare the squash, slice it in half lengthwise (through the poles, rather than across the equator). Place the halves cut side down in a baking dish, add about a half inch of water, cover with foil and bake at around 350 F until soft. The time will vary depending on the size of the squash (usually around 45 minutes to an hour). When the squash is cool, scoop out the flesh and mash it with a fork. If water accumulates on top of the puree, just pour it off before measuring it out for the pie.

Pumpkin pie

1 unbaked pie crust (recipe follows)

1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves

3 eggs
1 cup half-and-half
1 1/2 cups winter squash puree (2 cups for a deeper pie)

Preheat the oven to 350 F. Combine the sugar and spices and set aside. In a separate bowl, beat the eggs. Add the sugar and spices and beat to mix well. Add the cream, and finally add the pumpkin. Pour into the pie crust. Bake until a knife inserted into the custard comes away clean (about 50 to 60 minutes).

For the crust:

1 cup flour
1/2 teaspoon salt
1/3 cup unsalted butter
3 tablespoons water

Combine the flour and salt. Cut the butter into tablespoons and then blend into the flour by rubbing it between your fingers into small, pea-sized bits. Make a well in the center of the flour mixture and add two tablespoons of water. Quickly cut the water into the flour with a knife. Add the remaining water and knead about ten times to bring the flour together to form a dough. Use a little additional water if necessary, but be careful not to overwork the dough.  You can let the dough rest at this point or roll it out immediately.