Traditional Pumpkin Pie
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting.
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon salt
- 2/3 cup shortening
- 2 teaspoons ground cinnamon
- 2 cups packed brown sugar
- filling:
- 1 large egg beaten
- pastry for single-crust pie (9 inches)
- 6 large eggs room temperature
- 2 cups evaporated milk
- 4 tablespoons cold water
- 1 can (29 ounces) solid-pack pumpkin
- 1/2 teaspoon each ground cloves nutmeg and ginger
- decorations (optional):
- Carbohydrate 370.312853951547 g
- Cholesterol 1547.15203869917 mg
- Fat 117.736337059592 g
- Fiber 7.683058250754 g
- Protein 91.1620395157522 g
- Saturated Fat 51.9319055736381 g
- Serving Size 1 1 pies (8 servings each). (1478g)
- Sodium 2705.20186868844 mg
- Sugar 362.629795700793 g
- Trans Fat 9.90183493639708 g
- Calories 2872 calories
Step-by-step
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half.
- On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
- For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.
- Bake at 450degrees for 10 minutes. Reduce heat to 350degrees; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
- If desired, use additional pie crust to make decorations.
- For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400degrees until light golden brown and baked through, 15-20 minutes.
- For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400degrees until light golden brown, 8-10 minutes.
- For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400degrees until light golden brown, 8-10 minutes.
- Arrange baked pumpkins, vines and leaves on surface of chilled pie.
My Thanksgiving Tradition: A Rich and Creamy Pumpkin Pie
Thanksgiving. The word itself conjures up images of family gathered around a table laden with food, the aroma of roasting turkey filling the air, and of course, dessert. For me, Thanksgiving isn't complete without a perfectly crafted pumpkin pie. It's a tradition I cherish, a sweet ending to a day filled with gratitude and good company. I've always loved baking, ever since I was a little girl helping my grandmother in her kitchen. The warmth of the oven, the scent of spices mingling in the air, it's a sensory experience that's deeply comforting and familiar.
This year, I'm sharing my family's beloved pumpkin pie recipe – a recipe that's been passed down through generations, refined and perfected with each telling. What sets this pie apart? It's the richness, the incredible depth of flavor that comes from using a generous amount of eggs. The custard filling is unbelievably creamy and smooth, a luxurious contrast to the flaky, buttery crust. It's a pie that evokes feelings of warmth, nostalgia, and the sheer joy of sharing a special moment with loved ones. Preparing this pie isn’t just about following a recipe; it’s about creating a memory, a tangible representation of the love and care I put into every Thanksgiving gathering.
The preparation itself is a journey. From creating the perfectly crumbly crust, to the careful layering of the spiced pumpkin filling, every step is infused with anticipation. I love the quiet moments in the kitchen, the rhythmic motions of rolling out the dough, the satisfying thud as the crust settles into the pie plate. It's a meditative process, a chance to disconnect from the hustle and bustle of everyday life and focus on the task at hand. And then comes the baking, the tantalizing aroma wafting from the oven, promising the sweet reward that awaits.
The final product? A slice of heaven. The golden-brown crust, the vibrant orange filling, the subtle hints of cinnamon, nutmeg, and cloves...it’s a symphony of flavors and textures that perfectly encapsulates the spirit of Thanksgiving. It's a pie that's as much a centerpiece as the turkey, a symbol of the abundance and generosity of the season. It’s not just a dessert; it’s a statement, a declaration of love and appreciation for the people gathered around the table, sharing in the bounty and joy of the day. More than just a pie, it’s a legacy, a story whispered through each bite, a tradition passed from one generation to the next.
So this Thanksgiving, I encourage you to make this pie, to savor the process, and to share its warmth and deliciousness with those you love. Let the aroma of cinnamon and pumpkin fill your home, let the taste transport you to a place of comfort and gratitude. Let this pie be more than just a dessert; let it be a celebration.
Ingredients: (The ingredient list is already provided above)
