Tall Clover Farm

Homeward bound on Puget Sound. Putting in a good day on Vashon Island time.

Tall Clover Farm header image 2
← →

Tom’s Third Place (First-Rate) Pumpkin Pie Recipe

November 24th, 2008 · 8 Comments

pumpkinpie big Toms Third Place (First Rate) Pumpkin Pie Recipe

How to Make a Pumpkin Pie from Scratch Using Fresh Pumpkin

I made my first fresh pumpkin pie of the season, entering it in the Vashon Farmers Market annual pumpkin pie contest.  I placed third, an admirable ranking considering the winner was a cheesecake and received bonus points for using homegrown ingredients in addition to pumpkin, i.e., cream, eggs and butter. (Note to self: buy a cow.) 

It was a fun event and samples of each pie sold for $1 a slice to raise money for the market and I did some serious damage to my cache of cash. I may have come in third but this pie is first rate.

Fresh Pumpkin Pie Recipe (makes 2 pies)

No Fail Pie Crust

  • 1/2 cup shortening
  • 1/2 cup butter
  • 3 cups sifted flour
  • 1 tsp salt
  • 1 egg
  • 5 tbsp water
  • 1 tbsp. vinegar
  1. Cut butter and shortening into flour and salt.
  2. Combine egg, water and vinegar.
  3. Pour liquids into the flour mixture and mix with a fork or slowly in mixer.
  4. Combine into ball, refrigerate for an hour. 
  5. Roll, place in pie dish, add filling. This makes 2 crusts.

galeus d eysines1 Toms Third Place (First Rate) Pumpkin Pie Recipe

Fresh Pumpkin Puree

  1. cut pumpkin into slices (like an apple)
  2. remove seeds
  3. roast in over at 350 degrees until soft
  4. cool
  5. scoop out pulp leaving rind behind
  6. puree pulp in mixer or food processor until smooth
  7. should look like orange mashed potatoes

Fresh Pumpkin Pie Filling and Assembly

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 pounds fresh pumpkin puree
  • 2 tablespoons molasses (real maple syrup is nice too)
  • 3 large eggs
  • 1 cup whipping cream (half and half works, too)
  1. Place baking sheet in oven and preheat to 425°.
  2. Whisk first 8 ingredients together in large bowl to blend.
  3. Whisk in pumpkin, molasses and eggs, then cream.
  4. Pour mixture into pie dough in pie plate.
  5. Place pie on preheated baking sheet in oven.
  6. Bake 15 minutes.
  7. Reduce heat to 325°F and bake until sides puff and center is just set (40-60 minutes).
  8. Cool.
  9. Makes 2 pies.

I adapted this recipe from Epicurious.com’s Spiced Pumpkin Pie Recipe. And I had enough dough and filling to make one pie and one tart; same pie in a different guise.

blog whole pumpkin pie Toms Third Place (First Rate) Pumpkin Pie Recipe

Pie 1: an upgraded traditional pumpkin pie

blog pumpkin tart Toms Third Place (First Rate) Pumpkin Pie Recipe

Pie 2: in a tart pan in honor of its puree from a French pumpkin, Galeux d'Eysines

Ah! on Thanksgiving day….
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before.
What moistens the lips and what brightens the eye?
What calls back the past, like the rich pumpkin pie?
~John Greenleaf Whittier

pixel Toms Third Place (First Rate) Pumpkin Pie Recipe
PinExt Toms Third Place (First Rate) Pumpkin Pie Recipe

Tags: Eating Well · Recipes · Veggies

8 responses so far ↓

  • 1 Tina // Sep 25, 2009 at 10:17 pm

    Hi, I just want to say what a great website. I had no idea you were even doing this. I am totally impressed and have always known what a talented man you are. I love you and am very proud of you for all that you have accomplished . I hope to come over and taste a pumpkin pie this fall with the girls. I will bring the forks :) I love you tons , Tina

  • 2 renae // Nov 8, 2010 at 10:44 am

    I have always had a thing for tarts. Yum.

  • 3 Donna B. // Sep 2, 2011 at 6:50 am

    [I'm here via the Recipe Index... I saw the word "pumpkin" and the forces from beyond MADE ME CLICK!]
    ooohhhhh myyyy gooooodddnnessss, I’m going to have to try this this year. I’m sick of using the canned stuff!

  • 4 Tom // Sep 2, 2011 at 6:57 am

    It’s a easy as roasting potatoes, so more power to you. You’ll never go back to the canned stuff, the flavor of fresh roasted wins every time.

  • 5 scott // Oct 2, 2011 at 9:14 am

    Tom, used your recipe in a local farm market contest just this past saturday in Honeoye NY. Took second place. The winner had been making pies for almost 65 years. Experience paid off for her. I’ll try harder next year. I did make one slight change. As you said maple syrup would be nice in place of the molasses. Since we make syrup right here by the gallons I felt an obligation. In case your curious I used USDA Grade B syrup. Awesome Thanks Scott

  • 6 Tom // Oct 2, 2011 at 10:07 am

    Go Scott Go! This makes me pretty darn happy to hear. I will try maple syrup, as I like it better anyway. I marvel that such golden syrupy goodness comes from tree sap. No sugar maples around these parts unfortunately, and our winter climate is too mild to produce a high quality product, or so I’m told.

  • 7 My Favorite Pumpkins on Parade, Warts and All // Oct 19, 2011 at 12:19 pm

    [...] favorite of mine, bakes up nicely into one fine pie, and has also been known to bring home an award or two. Beneath its warty complexion, you’ll find a rich flesh perfect for [...]

  • 8 mely@mexicoinmykitchen // Oct 20, 2011 at 5:37 am

    I should try this recipe Tom, I bet it will be first place at home.

    Can you believe it will be my first pumpkin pie.

    I bet you are having a beautiful Autumn.

    Mely

Leave a Comment