Homemade Pumpkin Pie

Nothing screams Thanksgiving to me like pumpkin pie. Sure there’s turkey and stuffing and sweet potatoes, but what really gets me jazzed is the pie.

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There’s something about the flavor of pumpkin that sings holiday. Growing up, a staple at our Thanksgiving dinner was homemade pumpkin pie. My grandparents would make 8-10 pies accompanied with a fresh bowl of whipped cream. The best part about the pie was that there was almost always left overs. The tasty remains served as the perfect late night snack or breakfast the following morning.

Now that I’ve moved out of state, I’ve taken on baking the pumpkin pie as my personal tradition. This year I even ventured down the road of making homemade pumpkin puree for the filling; it was so much easier than I thought!

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The recipe below will satisfy your sweet tooth without overwhelming your taste buds. The pumpkin flavor isn’t too bold and pairs perfectly with the flaky, buttery crust.

Ingredients

Crust

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter (chilled)
  • 1 cup ice water

Filling

  • 1 sugar pumpkin (1 1/2 cups will be used)
  • All-purpose flour, for work surface
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1 1/2 cups evaporated milk
  • 3 large eggs

Whipped cream

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

Directions

Crust

  1. In a medium bowl, combine flour, sugar, and salt. Cut chilled butter into small cubes and add to the flour mixture.
  2. Cut in the butter using a pastry cutter or knife and fork. Once finished, the mixture should be crumbly and butter should be pea sized. You can also complete this step by pulsing the mixture several times in a food processor.
  3. Next, add ½ cup of the ice water and mix. Continue adding ice water one tablespoon at a time until the mixture holds together. I like to start by mixing the dough with a wooden spoon and then switch to using my hands.
  4. Gather the mixture into a ball and divide in half. Wrap each half in plastic wrap and refrigerate for at least an hour (ideally two!). You can also prepare the dough ahead of time; it will keep in the fridge for up to a week.

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Filling

  1. Preheat oven to 425 degrees.
  2. Wash, de-stem, and cut the pumpkin in half. After cutting in half, remove seeds and inner gooey flesh. For a tasty snack, keep the seeds and toast separately.
  3. Oil the outside of the pumpkin and place cut-side down on a baking sheet.
  4. Bake in the oven for 50-60 minutes or until pumpkin is tender.
  5. Remove from the oven and let cool; once cooled, remove the skin and place pumpkin flesh into a food processor. Puree until smooth.
  6. Transfer pumpkin puree to a large bowl and add remaining ingredients: salt, cinnamon, ginger, nutmeg, vanilla, brown sugar, cornstarch, eggs, and evaporated milk. Whisk until well combined.

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Pie Assembly

  1. Set oven temperature to 375 degrees; roll one disk of the chilled pie dough until it forms a 14-inch round circle. Transfer dough to pie pan; trim and fold edges so that it is flush with the plan.
  2. Cover the center of the pie pan with parchment paper or foil (covering the crust) and fill with pie weights or dried beans. Bake shell for 10 minutes.
  3. Remove weights and parchment paper/foil and bake for an additional 5 minutes; remove the pie from the oven.
  4. Reduce oven temperature to 350 degrees. Transfer pie filling to the pre-baked pie crust and place in oven. Bake for 50-60 minutes until the center is set (should spring back when touched).

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All-the-Berries-Berry Pie

Some days just call for pie. They really do.

The morning was slightly overcast, and Mother Nature was starting to hint that fall is coming. So naturally with the grey clouds and cooler temperatures, I woke up craving pie. What, that’s never happened to you? Well, morning pie cravings happen to me more than I’d like to admit, but rarely do I give in to them. This time, however, I couldn’t resist. It was just one of those days that called for pie. I wanted the comfort of flaky crust, sweet berries, and fluffy whipped cream paired with a warm cup of coffee while I curled up in my reading chair. Now you see where I’m going with this. Sounds pretty good, right? I know. That’s why I made pie.

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You may have heard of berry pie or even a triple berry pie, but get ready, this pie has ALL the berries in it. Okay, not literally all of them, but it does have four different types: strawberries, raspberries, blueberries, and blackberries. It’s like one big berry dance party in your mouth.

And for the crust, oh man, this recipe delivers 100% flaky, buttery, golden goodness. I’m a pretty harsh critic when it comes to crust, but will definitely bookmark this to use for future pie endeavors.

Finally, top your pie with homemade whipped cream and voila, pie perfection. Enjoy!Pie_good

Pie Crust
2 and ½ cups all purpose flour
1 and ¼ teaspoons salt
6 tablespoons butter, chilled and cubed
¾ cup vegetable shortening, chilled
½ – ⅔ cups ice water
1 egg, beaten (for brushing the crust)

Berry Filling
½ cup sugar
¼ cup cornstarch
2 cups strawberries, halved (fresh or frozen)
2 cups mixed berries (fresh or frozen, I used frozen blackberries, blueberries, raspberries)
¼ teaspoon cinnamon

Whipped Cream
2 cups heavy whipping cream
2 tablespoons sugar
2 tablespoons vanilla extract

Directions
Begin by preparing your pie dough at least 1 hour before you plan on baking your pie; the dough needs time to chill. You can find step by step instructions here at Sally’s Baking Addiction.

After the dough has chilled for nearly an hour, you can prepare the filling. To make the berry filling, first mix sugar and cornstarch together in a medium bowl; set aside 1 tablespoon of this mixture (it will later be sprinkled on the pie dough). Next, add in berries and cinnamon then stir until well combined. Let the berry mixture sit for 10-15 minutes.

While the berry mixture rests, preheat the oven to 375ºF and then roll out your pie dough. Remove one of the dough disks from the fridge and, on a lightly floured surface, roll out the dough to form a 12-inch circle (mine was a little closer to 14-inches; just make sure the rolled dough will cover the bottom and sides of the pan. You will want a little bit of excess hanging over the sides which will be helpful when connecting the lattice pieces). To easily transfer the dough to the bottom of the pie pan, roll the dough around the rolling pin and then unroll into the pie pan. Once transferred, gently press the dough into the corners of the pan. Next sprinkle the remaining tablespoon of cornstarch and sugar on top of the rolled out dough; this will help prevent the bottom of the pie from becoming soggy. Next pour berry filling into pie pan. Finish your pie by rolling out the second dough disk into a 12-14 inch circle and then cut into 1 inch strips to be used as the lattice. For further detailed instructions on preparing your lattice top, you can check out this overview.

Once you’ve finished your lattice, brush the dough with egg and then sprinkle with granulated sugar. Bake for 20-30 minutes until edges are golden brown, then cover edges with foil and continue baking for an additional 20-30 minutes until the center is bubbly and has thickened.

To make the whipped cream, add the heavy whipping cream to a chilled mixing bowl. Whip on medium-high speed until stiff peaks are about to form then add in sugar and vanilla. Continue to beat until stiff peaks form; be careful not to over-whip or the cream will become too thick and lumpy.