Thanksgiving has come and gone but you can still make pumpkin pie!!!
Thanksgiving marks the start of the holidays. Time for family and friends to get together. Good eats, company and a food coma that can last for days. Don’t you love this time of year? Growing up it wasn’t my family’s tradition to have a big Thanksgiving dinner. My parental units are great chefs and all but they wouldn’t know the first thing about how to start an oven. Actually, I don’t think anyone from my mom’s generation or older knows how. With any big family gathering, my parental units or grandparents would prep all the food and do all the cooking. The kidlings would barely lift a finger. Well, they wouldn’t really let us help unless it was to do the dishes. Anyway, one Thanksgiving my sister and I had the grand idea that we would host a Thanksgiving dinner for the entire family. We would do all the prep and cooking.
We started this tradition with a turkey of course and a few side dishes that we thought were important in the beginning. And what’s dinner without desserts, right? I don’t know how it came about but I was always in charge of the desserts. So….pumpkin pie it was. Every year I bought a can of Libby’s pumpkin puree and made the pie off the recipe off the back and, every year the pies came out pretty delicious.
This year roaming around my local TJ’s, I noticed adorable little pumpkins for sale that you could use to make pumpkin pie. I decided that I would go ahead and make a pie from scratch. It was a little more work that opening up a can but I think it was well worth the extra step.
I hope you enjoy!
- 19 inch French Rolling Pin
- Silicone spatula
- 4.5 inch cake server
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon coarse salt
- 3/4 teaspoon sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- 6 tablespoons ice water
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 ounces approx 2 cups of pumpkin (mashed or pureed in the food processor then strained)*
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough** out onto a work surface. Place dough on a sheet of plastic wrap. Flatten, and form a disc. Wrap, and refrigerate at least 1 hour before using.
Preheat oven to 425 degrees. On a lightly floured work surface, roll pie crust into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin*; stir to combine. Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve. Enjoy!!!
* I used a fresh sugar pumpkin to get my pumpkin filling. You can use fresh or can, whatever is available and convenient for you. If you get a fresh sugar pumpkin cut the pumpkin in 1/2 scrape out seeds and bake face down in the oven for 1 1/2 hours at 350 degrees until tender. I like to cover my pumpkins under a foil tent.
Once the pumpkin meat is tender, it’s easy to scrape it off the shell with a large spoon. Use a food processor and purée the pumpkin in small batches so it’s completely smooth. A sugar pumpkin weighing about 4 pounds makes about 1 ½ to 2 cups purée.
Fresh pumpkin purée will be much looser than concentrated canned pumpkin. Some of the liquid will need to be strained off or evaporated before it can be used for baking, where the balance between wet and dry ingredients is critical.
There are a couple of ways to do that. Liquid that pools on the top of the cooled purée should be spooned off. Then line a strainer with several layers of cheesecloth, set over a bowl and add cooled purée. Cover with plastic wrap, refrigerate overnight and let the water drip out of the purée.
Making your own purée is a little more work but totally worth it!
**If you don’t have time to make your own dough, you could always buy pre-made from the store. There’s no shame in that.