If my husband had to pick one dessert, I think he would be torn between chocolate chips cookies and pumpkin pie! In our house, pumpkin pis is not just reserved for Thanksgiving, it’s a fall and winter go-to for us. The second the weather cools off and the leaves start to change colors, my husband starts requesting pumpkin pie. He’s asked so much over the years, the two of us can whip out a pumpkin pie in 15 minutes. He makes the filling and I make the crust. By myself, the whole process takes me a little longer.
The recipe is straight from the back of the Libby’s pumpkin puree can.
Funny enough, I love the way this recipe turns out in Denver but am not crazy about it when I make it in Boston. In Denver, it’s creamy but holds its shape beautifully. In Boston, it can some times turnout a little watery. Considering I don’t spend much time in Boston these days, I haven’t had the chance to experiment with it. Regardless of where you make it, the flavor is delicious! It’s the perfect balance of pumpkin and all those spices we associate with the holidays. I can’t wait to enjoy a slice on Thursday.
For those of you who like pumpkin but may not like pie, check out some of my other pumpkin recipes for this Thanksgiving including pumpkin cheesecake and one my favorite quick bread recipes, pumpkin bread.
Pumpkin Pie
From: Libby's Pumpkin
Prep Time: 30 minutes
Cook Time: 60 minutes
Yields: 1 Pumpkin Pie
Ingredients
Crust
1 cup plus 2 tablespoons flour
⅓ cup butter
¼ teaspoon salt
2-3 tablespoons cold water
Filling
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
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
Instructions
Crust
Combine the flour and salt. Cut in the butter using a pastry blender or rub it in with your fingers. Combine lightly until the mixture resembles course meal or really tiny peas. Sprinkle water over the mixture 1 tablespoon at a time and mix lightly with a fork or your hands. Use only enough water so the pastry will hold together when pressed gently into a ball.
Filling
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Notes
If the crust feels intimidating or you just don’t have time, 1 unbaked 9-inch (4-cup volume) deep-dish store bought pie shell make this recipe a breeze!
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