Two-Crust Pumpkin Pie
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 5cups diced pumpkin or butternut squash
- ⅔cup raisins
- 1cup light-brown sugar
- 3tablespoons flour, plus flour for rolling pastry
- 1½tablespoons frozen orange juice concentrate
- ½teaspoon ground ginger
- ¼teaspoon nutmeg
- ¼teaspoon ground cloves
- Pastry for 2-crust 9-inch pie (see recipe)
- 2tablespoons unsalted butter
- 1tablespoon heavy cream
- Vanilla ice cream or orange sorbet
Preparation
- Step 1
Preheat oven to 425 degrees. Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
- Step 2
Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan. Spoon in pumpkin mixture. Dot with butter. Cover with top crust. Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
- Step 3
Bake 15 minutes. Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour. Serve warm or at room temperature with ice cream or sorbet.
Private Notes
Comments
Two crust pumpkin pie? Really? Why add more pie crust when the best part of a pumpkin pie is the pumpkin?
@Houston500 The pieces of pumpkin — not a typical puree — can cook similarly to an apple pie.