Pumpkin Pie from scratch: No can needed!

As fresh as it gets...

Pumpkin Pie lovers, listen up! You don’t need the canned stuff this Thanksgiving. Yes, pumpkin pie from scratch is easy to do. And cooking down an actual pumpkin will take your pie to a new level.

Heartland Weekend takes you inside downtown Cape Girardeau’s newest restaurant, Spanish Street Farmacy, to explain.

A Step Back in Time:

Owner Lance Green says at Spanish Street Farmacy they feature farm-to-table recipes.

“We’re wanting to connect the farm to the consumer like they did in a simpler time,” Lance said.

Fitting, Lance and his family are serving up from scratch desserts, ice cream, bread and fountain sodas in a 1930s-looking drugstore designed by Charles Bertrand.

Lance says its like a step back in time.

Inside, you’ll find locally grown ingredients used to create something special with great flavor and nutrition.

rustin pumpkin pie

For example, you won’t find any cans used to make pumpkin pie.

“This is the funny thing about me and our family is we were raised on the real stuff,” Frank Green said. “So the can isn’t even in my picture.”

Not only will you notice a fuller flavor, but there’s also something deeper.

“You buy a pumpkin, you realize all the effort that went into doing it,” Lance said. “…they cared for that pumpkin that you can turn into a delicious dish.”

Good news: the folks at Spanish Street Farmacy gave us their recipe for pumpkin pie from scratch.

Rustic Pumpkin Pie

Homemade pumpkin puree:

1 medium-sized sweet pie pumpkin (such as Long Island Cheese), cut in halves or quarters, deseeded
1/2 cup cane sugar
1/3 cup cream (alternatively, use about a cup sweetened condensed milk, nixing cane sugar)
2 1/4 teaspoons pumpkin pie spice, preferably fresh ground (or make your own using 1 part each ginger and cinnamon, and half parts allspice and cloves)
nutmeg to taste
3 egg yolks + 1 whole egg

  • Cut the pumpkin into fourths, grease it and roast it in a 400 degree oven. Let it cook for about two hours until its soft and mashable with a fork.
  • Let the pumpkin cool and puree in a shimoy, blender or food processer.
  • Whisk together 15 ounces of the pumpkin puree with the sugar, cream, pumpkin spice, nutmeg and eggs in medium-sized bowl, making sure all ingredients are properly blended.

Whole wheat crust:

1 1/4 cup whole wheat flour + 1/4 cup white flour
1/2 teaspoon salt
1 teaspoon powdered sugar
7 tablespoons frozen butter, grated
4 tablespoons + extra ice cold water

  • Mix together all dry ingredients in a large bowl.
  • Add frozen butter and work together with hands and fingers till mixture resembles coarse meal, small chunks of butter remaining throughout.
  • Drizzle over the ice cold water, mixing with your fingers, adding just as much as you need to make the dough form a shaggy mass. Turn out the mixture onto the counter and press together to form a ball.
  • Wrap in plastic, push down to form a disc, place in the refrigerator an hour or so.
  • After cooling, place the unwrapped disc on the countertop, dusting top and bottom with flour.
  • Roll with rolling pin, dusting and turning and flipping to keep from sticking, as you go. Stop when the circles edges are about 2 1/2 – 3 inches larger than your pie plate’s circumference.
  • Flip it onto your floured and greased pie plate, and, using your fingers, press gently but firmly to fit the contours, pushing up the air pockets. Trim your edges if needed, then tuck in and crimp.
  • Dock the pie shell and cut a sheet of parchment to fit inside of it, then fill the parchment compartment with rice, beans or pie weights. Put the shell in a preheated 350 degree oven, bake until sides start turning golden.
  • Pour pumpkin puree mixture into the pre-baked pie shell after it cools. Bake the pie at 350 degrees for around 45 minutes, or until the middle is set.