Happy Thanksgiving! One Last Bite, Homemade Pumpkin Pie for Thanksgiving

Pumpkin Pie for ThanksgivingHappy Thanksgiving!  Pumpkin pie has always been my favorite Thanksgiving dessert, ever since I was a little kid.  As I was making this the other day I was reminded how quickly pumpkin pie can be put together.  The dough takes about 2 minutes to make and 20 to chill.  In that amount of time you can have the filling all prepared and still have time for a cup of coffee.  I know a lot of people buy pies but there’s nothing like baking your own.

This recipe comes from my mom’s recipe books.  It’s pretty straightforward and an easy one to make.  Yes it does use canned pumpkin puree.  Sometimes, especially when cooking Thanksgiving dinner, you just have to cut corners.  I’m certain this recipe can be adapted by using your own pumpkin puree but for me the canned pumpkin is a time saver.  I don’t know if the cans for some of the ingredients were larger back when this recipe was originally written down by my mom, but the cans of pumpkin and evaporated milk are an ounce less than what is specified in her original.  You’ll be thankful to know those missing 2 oz don’t make a difference.  You still end up with a delicious pumpkin pie for Thanksgiving!

Pumpkin Pie

  • 3-2-1 pie dough for 9’ pie bottom base (6 oz flour, 4 oz butter, 2 oz water)
  • 2 eggs slightly beaten
  • 16 oz can of pumpkin puree (it’s ok if the can is 15 oz)
  • ¾ C sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • 13 oz evaporated milk (or one 12 oz can) or light cream

Preheat oven to 425°F.

Mix the butter and the flour together until pea sized balls form, add the water, and form into a dough ball.  Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

Mix all ingredients in order.

Take the dough ball out and with a rolling pin roll it out into a round big enough for a 9 – 9 ½ inch pie plate.

Put the bottom into a pie plate with the edges overlapping the rim. Whisk pumpkin pie mixture well and pour into unbaked pie shell.  Crimp the edges of the dough up.

Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue to bake for 45 more minutes.

Cool on a rack, serve with whipped cream or ice cream.

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