Pumpkin Pie Recipe

Pumpkin Pie Recipe

Pumpkin Pie Recipe

This recipe (by Betty Crocker) is a great Thanksgiving tradition. My favorite dessert to make is -by far- a pie. You can do so much with a pie! It is fancy and delicious and you can turn it into a masterpiece with some good fluting. Best of all, we (my family) have a vegetable garden that mostly consists of pumpkins and every year we cook some of them up and package them up for pies and other recipes. The pumpkin that I use is… let’s just say… the best! This pie was especially tasty because of the home-grown pumpkin that was cooked just the night before. Anyway, this pie is great; it’s creamy, smooth,  sweet and over-all… it’s autumn in a pie plate. My sister took one bite and said, “Katy! I didn’t even like pumpkin pie until today!”

Pumpkin Pie Recipe:

For Pastry: 

(Makes 8 or 9 inch one crust pie)

1/3 cup butter

1 cups flour

1/2 tsp. salt

2-3 Tbsp. cold water

For Filling:

(for a 8 or 9 inch pie)

2 eggs

1 can (16 oz.) pumpkin or 2 cups cooked pumpkin

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 2/3 cups evaporated milk

Whipped Cream:

1 cup heavy whipping cream

1 tbsp. sugar

1/2 tsp. vanilla

Directions For Pastry:

1.I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.

2. Gather dough into a ball and roll out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold Pastry into quarters; ease into pie plate and unfold. Then press it firmly against the bottom and side.

Directions for Filling:

1. Beat the eggs. Add the rest and beat until thoroughly mixed. Pour into pastry lined pie plate. Flute the pie crust then place the pie plate on a baking sheet. Cover the crust with aluminum foil.

2. Bake at 425 degrees for 15 minutes. Then decrease the oven’s heat to 350 degrees and bake for about 35 minutes more. Remove the foil and bake for about 10 more minutes. A knife should come out clean when it is done baking.

Directions for Whipped Cream:

1. Beat whipping cream, sugar, and vanilla together on high speed until very light and fluffy.

2. Top the a slice of pie whipped cream and serve.

3. Bon appetit!

Note:

In a little while I might make a post that explains how to cook up some pumpkin that you could use in any recipe. I really do recommend trying to get your hands on some fresh pumpkin (fresh pumpkin also might require that the pie be baked longer). It makes a big difference. Also, if the filling is not done and you think that the crust will get burned if it continues to be baked, put the foil back over the crust.

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2 thoughts on “Pumpkin Pie Recipe

  1. Kate, this looks infinitely better than the pumpkin pie I made for Thanksgiving! I am impressed by the fancy fluting…did you snip the edges and then fold every other little leaf toward the center? My pie filling tasted good, but it looked an unappetizing bilious green hue after it came out of the oven. I also cheated and used a grocery store crust.

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