A classic pumpkin pie. A traditional fall favorite.
There are countless recipes using the harvested pumpkins. Pumpkin cinnamon rolls, pumpkin lattes and frappuccinos, cookies, cheesecake, dessert bars, fudge, muffins, bread and cakes. Then there is pumpkin pasta and sauce, soups, and seed recipes.
Pumpkin pie is a traditional fall dessert. It is a favorite during Thanksgiving. Everyone loves pumpkin pie and it’s definitely something I look forward to eating.
The pumpkin is a symbol of harvest time and featured also at Halloween.
Thanksgiving is primarily celebrated in the United States and Canada. It is celebrated for the blessing of the harvest and of the preceding year.
Making pumpkin pie is easy — probably one of the simplest pie that can be made at home. The pie consists of pumpkin puree, eggs, sugars, cream and spices like nutmeg, cinnamon, cloves and ginger. The crust becomes moistened when the pumpkin-based custard bakes.
Come on in and see what I am baking for Thanksgiving! Take a seat and join our table.
What are you thankful for?
- 2 1/2 cups all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup cold unsalted butter , cubed
- 1/4 -1/3 cup ice water
- FOR FILLING:
- 3 1/2 cups pumpkin pie puree
- 6 eggs
- 1 cup whipping cream (35%)
- 2/3 cup lightly packed brown sugar
- 2/3 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
Choose one of these methods:
By hand: Mix together flour, sugar and salt lightly in a big bowl. Then, using a pastry blender or your hands, cut in butter until coarse crumbs form. Using a fork, stir in ice water to create a soft dough that can easily be formed into a ball. Slowly add more ice water, 1 tablespoon at a time if needed. The dough should not be sticky. Divide dough in half. Shape each portion into a round disc. Wrap each disc with plastic wrap and chill in the refrigerate until cold, at least 1 hour or overnight.
Or in a food processor: Combine flour, sugar and salt to mix. Add butter, then pulse until crumbs form. While motor is running, pour 1/4 cup ice water through spout. Continue spinning just until dough comes together. Add remaining ice water, if needed. Dough should not be sticky. Divide dough in half. Shape each portion into a disc. Wrap each disc with plastic wrap and chill dough in the refrigerate until cold, at least 1 hour or overnight.
Measure out 3 1/2 cups pumpkin puree. Set any remaining purée aside for another use. Whirl purée in food processor along with eggs, cream, both sugars and spices until evenly mixed or simply use a hand mixer. Strain through a sieve.
Preheat oven to 400 degrees F. Roll out 1 disc of pastry on a lightly floured surface into a 13-inch circle. Loosely roll up around rolling pin. Unroll over a 9- or 10-inch pie plate. Press dough over bottom and sides of pie plate. Then, prick dough all over with a fork. Trim pastry, leaving a 1-inch overhang. Tuck pastry under and crimp together using your index finger and thumb, or press around edges using the tines of a fork. Repeat with second disc of pastry and another pie plate.
Line pastry in each pie plate with parchment paper. Fill each with dried beans or pie weights to hold pastry in place while it bakes. Bake in center oven rack for 10 minutes. Reduce oven temperature to 350 degrees F. Remove parchment and beans. Bake shells again until lightly golden, about 10 minutes.
Pour pumpkin filling into hot pie shells. Bake in center of oven until filling is slightly jiggly in the center, about 45 to 50 minutes. Let cool completely, about 2 hours.
Serve with whipped cream.
Adding eggs to a pie filling as the last ingredient allows you to taste the filling for flavor and balance with no danger of eating raw eggs.
Recipe images via Eatmeblog