One of my goals this year was to perfect a Thanksgiving Worthy Pumpkin Pie.
I wanted to do this all from scratch and from an actual pumpkin. It was not as difficult as I imagined and easy enough that the most inexperienced cook could make this. Read on, and I will take you step by step to make this incredibly delicious dessert that is sure to impress anyone.
Step 1. The Pumpkin
It’s important to purchase a pie pumpkin. It is smaller and more dense than a carving pumpkin. It is very easy to cut and the seeds and pulp scoop out with little effort. I tested this pie out numerous times before this final recipe and each time the pumpkins were surprisingly easy.
- Preheat Oven to 350. Cook the pumpkins face down on a foil lined sheet pan.
- Cover the top of the pumpkins tightly with foil as well.
- You will know the pieces are done when you can easily stick a fork though them and the skin peels off very easily.
- Put all the pumpkin sans the skin in a bowl and mash .
- Set aside.
*If you do not have time to cook an actual pumpkin an organic puree that is unsweetened works great. Make sure it is plain with no sugar or spices added.
I like to use The Farmers Market Organic Pumpkin-Puree-16 oz if I can’t get a pumpkin in time.
Step 2: The Crust
For this pie I chose a classic butter crust. Crisco tastes a lot better in a pie crust, but I wanted to be a tad bit healthier.
This is not a healthy pie by any means but I tell myself this to feel better about eating it.
Butter Pie Crust (From my Nana)
- Preheat Oven to 425
- 1/2 cups of all-purpose flour
- 1 tbsp sugar
- 3/4 tsp salt
- 1 stick of unsalted butter cut into cubes
- 6 tbsp of ice water.
- Form the dough into two balls and wrap with saran wrap.
- Chill for a minimum of 3 hours.
- Roll out with a nice amount of flour on your surface and rolling-pin.
- Place on top of pie dish and press down edges of dough and sides with a fork as shown in the photo above.
- Cook for 5-7 minutes. This will not change the color of the crust and it should not. It will make it a little crisper so it is not soggy when the pie mix is added.
- If you would like you can mix an egg white and melted butter to the crust with a basting brush to created a nice glossy finish to the crust at the end.
*If you do not have time to make a homemade crust. The brand Jiffy makes a pretty amazing quick mix that is not as great as my Nana’s recipe but a close second.
Step 3: The Mix
Pumpkin Pie Heaven:
- Pumpkin Puree
- 1 cup of whipping cream
- 1 stick of melted unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp of pumpkin pie spice
- 3/4 cup of light brown sugar
- pinch of salt
- Return heat back to 350.
- Put the pumpkin puree first in your kitchen aid or electric mixer.
- Once is a nice consistency add in all ingredients but the eggs.
- Whip the eggs separately and fold in the mix at the end.
- Pour into the crust and smooth the top.
- Cook for 1 hour and 25 minutes. It is worth the wait!
Bonus: Homemade Whipped Cream
- 1 cup whipping cream
- 1 tbsp confectioners sugar
- 1 tsp vanilla extra
- Put ingredients in Kitchen Aid or bowl with electric mixer and start on low gradually moving up to high-speed as the cream thickens.
- Serve immediately. Homemade whipped cream does not hold consistency for very long.
I hope our readers enjoy this recipe as much as we do. It was created with love and I hope I pass a little love on to you.