Until last week I’ve never made a pumpkin pie. I somehow got the idea in my head that the recipe was difficult, tedious, and I felt overwhelmed. Well since ‘Thanksgiving wouldn’t be Thanksgiving’ without pumpkin pie says my husband, I had a tall mountain to climb. And let me tell you what a simple hike, this pie was probably the simplest I’ve ever made. No apples to cut, sifting, nope nothing. Basically whisk all ingredients together until smooth, pour in the pie shell & ta-da, pumpkin pie…

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Single Pie Crust
adapted from Better Homes & Gardens

  • 1 1/4 cups all-purpose flour
  • 1/4 t salt
  • 1/3 cup butter, cold, cut into cubes
  • 4 to 5 T cold water

Preheat oven to 375. Stir together flour and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 T of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 T of water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Prick bottom of dough all over with a fork. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans (I used dried black beans). Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.

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Traditional Pumpkin Pie
Martha Stewart

  • 1 can (15 oz) solid-pack pumpkin
  • 3/4 cup packed brown sugar
  • 1 T cornstarch
  • 1/2 t coarse salt
  • 3/4 t ground cinnamon
  • 3/4 t ground ginger
  • 1/4 t *freshly* grated nutmeg
  • 1 t pure vanilla extract
  • 3 eggs
  • 1 can (12 oz) evaporated milk
  • Ground cloves

While the crust cools, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl. Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled (overnight). Serve chilled with whipped cream and a light drizzle of freshly grated nutmeg.

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*Make your own whipped cream by beating with an electric mixer, heavy cream, powdered sugar and a dash of vanilla extract.

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