Homemade Pumpkin Pie with a Tallow Crust

From Nacho (@nachocookin), co-founder of TALO.

Made a pumpkin pie from scratch this week. Roasted a sugar pie pumpkin in TALO SQUEEZE, then baked the filling in a tallow crust.

Maple, cinnamon, nutmeg, and a spoon of whipped cream on top.

Watch it: The pumpkin pie reel on Instagram

Ingredients

Pumpkin Puree

• 1 small sugar pie pumpkin
• TALO SQUEEZE
• A little water, as needed

Tallow Pie Crust

• All-purpose flour
• TALO SCOOP
• Cold water, as needed

Pumpkin Filling

• Homemade pumpkin puree
• 3 eggs
• Maple syrup
• Heavy cream
• Cuso's Maple Bourbon
• Cinnamon
• Nutmeg

Homemade Whipped Cream

• Heavy cream
• Vanilla
• Vanilla bean salt

Directions

1. Preheat the oven to 400°F. Cut the pumpkin in half and remove the seeds. Rub a thin layer of TALO SQUEEZE over the pumpkin, then place it cut-side down on a baking sheet. Roast until the pumpkin is completely tender and easily pierced with a fork. Remove from the oven and let it cool enough to handle.
2. While the pumpkin is roasting, make the crust. Add the flour and TALO SCOOP to a bowl. Using a fork, work it into the flour until the mixture comes together into a coarse, crumbly mass. Slowly add cold water, a little at a time, mixing until the dough begins to clump together and can be formed into a ball. Flatten the dough and roll it out very thin, roughly the thickness you want for a pie crust. Transfer it to your pie dish, then refrigerate for about 1 hour to chill the dough.
3. Once the pumpkin has cooled, scoop out the roasted flesh and add it to a blender. Blend until smooth, adding a small amount of water as needed to help everything come together. Set the puree aside.
4. Add the pumpkin puree, eggs, maple syrup, and heavy cream to a large bowl. Add Cuso's Maple Bourbon, cinnamon, and nutmeg to taste. Whisk everything together until completely smooth and evenly combined.
5. Remove the chilled pie crust from the refrigerator and let it sit out briefly so it is workable. Bake the crust until it is lightly set and just beginning to take on some color. Remove it from the oven. Pour the pumpkin filling directly into the pre-baked crust.
6. Return the pie to the oven and bake until the filling is set around the edges and the center has just a slight jiggle. Remove from the oven and allow the pie to cool before slicing.
7. While the pie bakes, add the heavy cream, vanilla, vanilla bean salt into a bowl. Whip until thick, fluffy, and able to hold its shape.
8. Slice the pumpkin pie and top with a generous spoonful of homemade whipped cream. Finish with a light dusting of cinnamon.

Serve and enjoy!

How to cook with tallow here

Tallow does two jobs in this pie. First, a thin layer of TALO SQUEEZE gets rubbed over the cut pumpkin before it roasts at 400°F. Squeeze pours at room temperature, so it goes on straight from the bottle with no melting step. Second, the crust uses TALO SCOOP from the jar: work it into the flour with a fork until it's a coarse, crumbly mass, add cold water a little at a time until it forms a ball, then roll it thin and chill it in the pie dish for about an hour before it bakes.

If you make it, let Nacho know. He's always happy to see what you guys make.