The countdown is on! 7 days until Thanksgiving. With the hype over Christmas starting earlier each year it can be easy to overlook this delicious, food-centric holiday. I believe you can never go wrong with a classic Pumpkin Pie. Not everything has to be super fancy or different in order to be amazing… let’s remember the basics! I did take this opportunity to try something new with the crust – I’ve seen braided pie edges all over the internet this fall so I gave it a try. It fell inward towards the center of the pie and didn’t stay perfectly round which bothered me a bit. It’s not perfect but I’m definitely glad I tried it. I used Libby’s Pumpkin Recipe for the filling and my family’s pie crust recipe (also used for Classic Apple Pie). A note for the crust – this recipe makes enough for two pies so you can either make two or use half to create a decorative edge for your pie (here are some great ides for Pie Edge Techniques). The filling is simple and quick to prepare and the crust comes together very easily as well. If you want to make this process even faster, grab a Pillsbury Pie Crust! At such a busy time of year, save time wherever you can.
Looking for different ideas for Thanksgiving dessert? Check out recipes for Pumpkin Cookies, Apple Pie, and Mini Pumpkin Pies. What’s your go-to Thanksgiving dessert? I would love to hear from you in the comments section below!
- 2 cups flour
- 2/3 cup shortening (Crisco Bar)
- 1 teaspoon salt
- 7 tablespoons cold water (very cold! Put a few ice cubes in a small glass of water)
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- **1 ¾ teaspoon pumpkin pie spice may be used in place of cinnamon, ginger, and cloves – I used this and it tastes great**
- 2 large eggs
- 1 can (15oz) pure pumpkin
- 1 can (12 fl. oz.) evaporated milk (did you know evaporated milk is just fresh milk with about 50% of water removed)
- Prepare filling: in medium bowl, mix sugar, salt, cinnamon, ginger, and cloves (or pumpkin pie spice). In large bowl beat eggs; stir in pumpkin and sugar/spice mix. Gradually add evaporated milk.
- Preheat oven to 425°.
- For the crust: mix flour, shortening, and salt with pastry blender (or two forks). When dough is course add 7 tablespoons cold water, mix gently with large spoon. If necessary, add additional tablespoon cold water but don’t over blend. Roll dough into one ball then slice in half to create two.
- Roll out first ball of dough on well-floured surface with floured rolling pin. Roll into large circle. Fold circle in half then quarter – place quartered dough in bottom of pie dish, unfold to half, then unfold completely to cover bottom of dish.
- If you’re preparing a decorative edge - roll out second ball of dough and create decorative pieces! If you’re braiding, roll dough into long rectangle and slice ¼” wide strips. Lightly wet pie edges with water and press three strips tips into crust – begin braiding!
- Pour filling into unbaked pie crust.
- Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 40-50 minutes or until toothpick is inserted in center and comes out clean.
- Cool for 2 hours on wire rack. Serve immediately or refrigerate.