Yield
Makes 2 pies, 8 or 9 servings each

Notes: Carolyn Weil of the Bakeshop in Berkeley makes her pumpkin pies from scratch, using Sugar Pie pumpkin. It has a dense, sweet consistency when cooked. Sugar Pie pumpkins are sold in farmers' markets, specialty produce stores, and some supermarkets, especially near Halloween. The squash keeps well for weeks if stored in a cool, dry place. Or you can freeze the cooked purée. The crust must be at least 1 1/2 inches deep. Most purchased pie crusts in pans are too shallow.

How to Make It

Step 1

Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.

Step 2

When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.

Step 3

In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.

Step 4

Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.

Step 5

Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.

Step 6

Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.

Bakeshop, Berkeley, California

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