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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5 replies on “Pumpkin Pie”
I have always been skeptical of using pumpkins in my cooking. This pie looks delicious though. Will have to try my hand at making pumpkin pies sometime!
Hey ya we had great time together, all the food you prepared was very tasty and this pumpkin pie was really very tasty, perfect and it was really very authentic. I will surely give a try.