I have been eyeing on trying out pumpkin pie for quite some time. I wanted to make the pie for thanksgiving. Last weekend my Sister and BIL surprised by visiting us from the east coast! I was overjoyed and we all had a wonderful “family” time together! We had our thanksgiving lunch a week ahead of the schedule 🙂 I made pumpkin pie for dessert and it was a huge hit! BIL and sis appreciated my cooking (ahem!) and especially the dessert – Pumpkin pie with whipped cream topping!
I got this recipe from JoyofBaking.com. The author explains the preparation of pumpkin pie from the scratch. I followed exact measurements except the quantity of sugar in the recipe. Believe me its not hard to make a pie as I thought! Now I know why people use the term “easy as a pie” 🙂
Tips to set table for thanksgiving dinner: Bring in fall foliage, wild berries, small pumpkins or anything that reminds you of fall/harvest season as table centerpiece. I used synthetic fall leaves with faux pumpkin and squash surrounding scented candle. I even tried to tie the napkin to hold the cutlery with hay/straw.
Recipe Source: joyofbaking.com
Time Taken: 2.5 – 3 hrs (including baking time)
For the pie crust
All purpose flour: 1 1/4 cups
Salt: 1/2 tsp
Granulated white sugar: 1 tbsp
Butter: 1/2 cup (1 stick or 112 gms, chilled and cut into 1 inch cubes)
Ice water: 1/4 cup
For Ginger snap layer (Optional)
Crushed Gingersnap cookies: 1/4 cup
For the pumpkin filling
Pumpkin purée: one 15 oz can (or 2 cups fresh pumpkin purée – approx 435gms)
Light brown sugar: 3/4 cup
Heavy whipping cream: 1/2 cup
Cinnamon powder: 1 tsp
Ginger powder: 1/2 tsp
Clove powder: 1/8 tsp
Salt: 1/2 tsp
For serving the pumpkin pie (Optional)
Whipped cream: a dollop
Note: The author of the original recipe used 1/2 cup brown sugar. I being a sweet toothed person found it way too less! I added 3/4 cup of brown sugar and the taste was amazing. Also pecans (1/4 cup, toasted and ground) were used in the ginger snap layer. My family doesn’t like pecans so I avoided them.
Recipe to make the pumpkin pie crust
- Place flour, salt, sugar and butter in a food processor and beat till it resembles coarse meal (with small lumps).
- Add water and process till it forms into a dough.
- Place the dough on your counter and knead it into a ball.
- Wrap it in a plastic sheet and refrigerate for 30 minutes.
- Roll the dough into a circle of 13 inches.
- Make sure to add enough flour on the work surface for easy rolling. Also ensure to maintain uniform thickness while you roll the dough.
- Dust pie pan with little flour.
- Carefully transfer the rolled dough circle to a 9 inch pie pan.
- Tuck overhanging pastry and make decorative border to the pie.
- Make Gingersnap Layer (Optional)
- Finely powder gingersnap cookies.
- Press the ground mixture evenly on the bottom and sides of the pie crust.
- Wrap the pie crust with plastic sheet and refrigerate for 30 mins.
Recipe to make the pumpkin pie filling (Prepare this while the pie crust is being refrigerated)
- Place the eggs in a bowl and whisk lightly.
- Add pumpkin purée, spices, salt, whipping cream and brown sugar and mix very well.
- Gently pour the pumpkin mixture on the pre-prepared pie crust.
Baking the pumpkin pie
- Bake the pie at 375 F for 45-55 minutes or until the crust is set (browned).
- After 40-45 minutes, insert a knife at 1 inch away from the crust of the pie. If the knife comes out almost clean, then the pie is done! Else wait for 5-10 minutes and check again.
- Over baking may break the crust.
- Allow the pie to cool and serve with a dollop of whipped cream.
Happy Thanksgiving everyone!!
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