Pumpkin Pie (United States)

      One of our first exports sent back to Europe, the first pumpkin pie was nothing like we know today.  In the 15th century  pumpkin pie was actually more of a custard that was not served inside of the hollowed out pumpkin instead of a pie shell.  After removing the seeds from the hollowed pumpkin a mixture of apples and raisins would be placed inside and the pumpkin would be baked until all of the ingredients had become soft and tasty.  Eventually, when factors such as: famine; raiding natives; and the common cold were no longer an issue, the egg and pumpkin filling was finally placed in a pastry shell and the rest is history.
      This dish has gone through many changes over the centuries.  As different spices became available and pumpkin became more readily available through the course of the year, pumpkin pies became a focal point for flavor experimentation in the world of "Haute Cuisine".  Through my years of of working with food I have found hundreds of different variations: some using alcohol which is the secret ingredient in the Real Seafood Companies 'Pumpkin Cognac Cheescake'; others go so far as to use chocolate and hazelnuts to flavor their pumpkin pie. 
      While these are all fantastic dishes, which I would suggest trying, I prefer that my pumpkin pie be made simple and with fresh ingredients.  When I first started experimenting on my own version of pumpkin pie I wanted something that was a bit lighter than the traditional pumpkin; mostly so I wouldn't feel guilty about having more than one piece on Thanksgiving or Christmas Day.  So, after a few experiments which lead to pies which were either to bland or to heavy, I found that what the recipe needed was buttermilk.

Buttermilk Pumpkin Pie

1 can (29 ounces) pumpkin puree or about 4 cups

1/2 cup (1 stick) unsalted butter, melted

2 tablespoons lemon juice

1 1/2 teaspoons nutmeg

1 1/2 teaspoon cinnamon

1 teaspoon ground ginger

1 tablespoon vanilla

1 teaspoon salt

6 eggs (large), yolks and whites separated

1 cup (light) brown sugar

4 tablespoons flour

2 cups buttermilk

1 batch amish pie crusts rolled out for two pies (Recipe available in my Blog about Apple Pie)

In a large bowl combine the pumpkin, lemon juice, nutmeg, cinnamon, ginger, vanilla and salt, mixing well with a wooden spoon after each addition.  In a small bowl beat the egg yolks with the whisk for 30 seconds, add in the sugar and continue to whisk until they turn a lemony yellow color.  Add the egg yolk mixutre to the pumpkin mixture and mix well (the filling should now be a bright orange color).  Add the flour a tablespoon at a time and mix well after each addition.  Finally add the buttermilk to the pumpkin mixture and stir well. 

In a seperate bowl (not copper) whisk the egg white until it reaches the soft peak stage.  Gently fold the egg whites into the pumpkin mixture until well mixed. 

Roll the dough for the crusts out on a floured surface (Note: when rolling out dough for a sweet pie you should create a mixture that is half all-purpose flour and half powdered sugar to ensure that the dough remains slighly sweet after rolling).  Place the dough into two 9 inch pie pans, which have been slightly greased, trimm the edges of the pie and crimp the excess to create a border for the pie.  Split the pumpkin mixture between the two prepeared pie shells and place on a cookie sheet to prevent any spilage in your oven.

Place the pies on the middle rack of a 375* oven for 30-35 minutes or until a knife inserted into the center of the pies comes out clean.  You can serve the pies immediatley or allow them to cool which is my preffered method.  Whipped Cream is a must.

Makes two 9 inch pies serving 8 a piece.