I posted a photo of this sunshiney pumpkin pie a few days ago on Instagram and lots of you nice folks asked for the recipe, so here it is! Its the pumpkin pie recipe from my book and it includes a few of my very favorite things - maple syrup, creme fraiche, and roasted squash puree. You can definitely use canned pumpkin puree too, but roasted butternut squash is nice if you have it. The crust in this photo was a little experiment that I am working on, but I have linked to my favorite crust below. Feel free to use what you like if you have another one though. Happy Thanksgiving everyone!

Winter Luxury Pumpkin Pie

from Sweeter off the Vine

Makes one 9-inch pie

A couple of years ago, after attending the Common Ground Fair in Maine, I fell in love with the winter luxury pumpkin. Winter luxuries are an heirloom variety of pumpkin prized for their caramel infused flavor and smooth texture. They are admittedly hard to find, even in NYC, but if you can locate one where you live I highly suggest picking it up. They are about the size of a sugar pumpkin and they have beautiful netting on their skin, almost like a cantaloupe. Winter luxuries (that name!) have thinner skins than most hard winter squash so they can’t be stored as long as other varieties, which is part of the reason they have fallen out of favor with farmers. Substitute roasted butternut squash or canned pumpkin purée if winter luxury pumpkins aren’t available where you live. If you are concerned about over filling the pie shell, bake any extra filling alongside the pie in buttered ramekins until it puffs slightly in the center.

1 disc of your favorite pie crust - This is mine

2 cups (450g) roasted butternut squash purée (canned pumpkin works too!)

3/4 cup Grade B maple syrup

3/4 cup heavy cream

1/2 cup (112g) crème fraîche

3 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1/2 teaspoon salt

Position a rack in the lower third of the oven and preheat it to 425ºF.

To blind bake the crust:

On a lightly floured surface, roll out the pie dough into a roughly 12-inch circle about 1/8- inch thick. Place it into a 9 or 10-inch pie plate fold the edges under and crimp. Dock the crust with a fork. Chill the formed crust in the freezer for 15 minutes or until very firm. Line the chilled crust with a piece of parchment paper and fill with pie weights or dried beans. Slide the crust into the oven and bake for 15 minutes or until the edges are golden and crisp. Carefully remove the parchment paper and weights then bake the crust for 10-15 more minutes or until light golden all over. If the crust puffs up at all while baking gently press it back into the pan with an offset spatula or fork. Let the crust cool slightly while you prepare the filling.

Turn the oven down to 350ºF.

Whisk all of the filling ingredients together until well combined. Then strain the mixture through a fine mesh sieve for maximum smoothness.

Put the baked pie shell on a baking sheet, then pour the filling mixture into the shell. Slide the pan into the oven and bake until the filling is slightly puffed and the center wiggles just slightly when you shake the pan, about 30 minutes. Cool the pie completely before serving with a dollop of whipped cream.

This October 6-7, Susan Spungen and I are holding our 2nd annual Fall Baking Workshop in the Hamptons!

We will gather at Susan’s light-filled home in Amagansett during one of the most beautiful times of year to bake, harvest, share farm fresh meals, and most importantly demystify homemade pie crust so you can impress all of your friends and family this holiday season and hone those skills you’ve always longed to master.

Saturday morning we will meet at Amber Waves Farm for breakfast and farm tour before heading to The Milk Pail in Watermill to pick fresh apples (weather permitting). Then we will head to Susan’s home for pie crust class where Yossy and Susan will share their favorite pie crust recipes, teach you how make pie crust by hand, and using a food processor. Everyone will work hands-on to make their own doughs.

Click here to register

We will cover the best crusts for sweet and savory treats and how to incorporate whole grains into pastry crust. We will enjoy a seasonal lunch together at Susan’s home, then a brief photo lesson for those who are interested and a bit of afternoon free time. The group will share a cozy fall dinner complete with treats we will make together.

Sunday we will start the day with breakfast at Susan’s house and a visit to Quail Hill Farm farm to pick vegetables. Susan and Yossy will demonstrate pie decorating and galette making techniques. Susan will give a Tarte Tatin demo to demystify this special dessert that relies on good and precise technique. Then we will let you loose in the kitchen to make your own galettes to take home. We will enjoy savory galettes for lunch before sending you all home with fresh pies and fresh confidence for the holiday season.

click here to register

Baking Lessons - We will each demonstrate our favorite pie crust techniques both by hand and using a food processor, and show you how we use them in sweet and savory treats all season long. We’ll cover the basics, like proper rolling technique, how to use a French rolling pin, how to keep your dough at the right temperature, how to pick up dough to transfer it, and so much more! We’ll show you blind baking techniques, decorative pie crusts, and traditional lattice topped pies. Then we will let you loose in the kitchen to bake your own galette to take home. You will receive one-on-one instruction from each of us.
Farm Visits - Fall in the Northeast is a beautiful and abundant time in the orchards and fields. We will visit a local pick-your-own apple orchard for perfect baking apples, tour at Amber Waves, and stop by Quail Hill Farm for greens and herbs to make into savory galettes.
Fresh Seasonal Meals - We will gather together around the table for breakfasts, lunches, apertivo hour, dinner, and snacks along the way all made from fresh local ingredients.
Photography and Styling - While this isn’t a photography workshop specifically, we will all want to share our creations so we’ll spend a bit of time photographing our beautiful work to share on social media.
All skill levels are welcome. This will be a perfect opportunity to enjoy fall on Eastern Long Island and polish your skills so you feel confident in your holiday pie baking and pie-making skills.

Transportation to the workshop and lodging is not included. We have identified a few local hotels and inns for the weekend. See list below.

click here to register

The Details

When: October 6-7

What: 2 days of baking, tasting, harvesting, learning

Number of participants: 8

Price: $950

What's included:

Two lunches, one dinner, two breakfasts, and snacks along the way
Baking lessons and ingredients
Farm visits
Treats to take home

What's not included:

Transportation to and from the workshop
Lodging during the workshop
Meals when you’re not with the group
Any activities or items not listed above

Cancellation policy: Please be sure you can attend before booking. All payments are non-refundable. We reserve the right to cancel the workshop at any time. In this case all payments will be refunded.

All activities are weather permitting.

Lodging

Gansett Green Manor - Gansett Green normally has a three night minimum, but they are happy to host our guests for two nights instead. Mention Susan when you make your reservation. Gansett Green Manor is in the center of town and walking distance from LIRR station or Hampton Jitney stop. Perfect for two people traveling together as they have many suites. Charming property

434 on Main - A Bed and Breakfast in town, which is walking distance from LIRR station or Hampton Jitney stop, 2 night minimum

Inn at Windmill Lane - If you are looking for a super luxurious getaway, there is also The Inn at Windmill Lane $$$

Air BnB or VRBO - most activities will take place in Amagansett so that's a great place to start your search

Note: If you do not have a car, we will shuttle people from a central location in Amagansett. Susan’s home is 5 minutes from the center of Amagansett (Uber is also available)

Options a little further out of town (you'd need a car)

East Hampton House

The Maidstone Arms

White Sands Resort Hotel