Monday, November 25, 2013

Thanksgiving Favorites: Fresh Pumpkin Pie

Few flavors epitomize the Fall season quite like pumpkin.  It's E-V-E-R-Y-W-H-E-R-E right now: Pumpkin Spice Lattes, Pumpkin Bars, Pumpkin Rolls, Pumpkin Bread.
This pie is a perfect addition to your Thanksgiving spread, topped with whipped cream.  Ditch that canned pumpkin, roll up your sleeves, and let's start baking!

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Fresh Pumpkin Pie {adapted from Ruth and Beth's recipes} Printable Recipe
makes: 1 pie


Ingredients (crust):

2 cups all-purpose flour
1/2 cup butter
3/8 cup shortening
1 1/2 tablespoons white sugar
1 teaspoons salt
1/4 teaspoon cinnamon
1 egg
1/4 cup water

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Directions:

1) Cut the butter into small slices.

2) In a mixing bowl, blend together the flour, salt, cinnamon and sugar.  Add in the butter, shortening, egg, and water. Mix until well blended **Note: if the dough easily sticks to the side of your bowl, add more flour {a little at a time}, until it pulls off of the sides**.

3) Cover the dough and refrigerate.


Ingredients (filling):

1 sugar pumpkin
1 (12oz.) can evaporated milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1/3 cup white sugar
2 teaspoon ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1 teaspoon all-purpose flour
2 eggs
1/2 teaspoon salt 

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Directions:

1) Preheat the oven to 325 degrees.

2) Cut the pumpkin in half and remove all of the seeds.  Line a baking sheet with foil and grease it {I usually need 2 tablespoons of vegetable oil}.  Place the pumpkin halves open-side down, onto the foil.

3) Bake in the preheated oven for 40 minutes.  Cool until just warm enough to handle, and use a spoon to scrape out the pulp.  Turn the oven up to 450 degrees.

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4) In a blender, mix in 2 cups of the pumpkin puree, milk, vanilla, white and brown sugars, cinnamon, cloves, ginger, flour, eggs and salt.  Blend for 1 minute.

5) Take the pie crust out of the fridge, and roll it out, into a pie pan.  Pour in the pie filling and place the pie in the preheated oven.
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6) Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees.  Cook for an additional 40-50 minutes, until a toothpick inserted near the center comes out clean.  Allow the pie to cool a bit, before transferring to the fridge, to cool overnight.  Enjoy with your favorite whipped cream!

****Pro tip: If you want to decorate the top of the pie with crust cut-outs, bake them separately, and add them after the pie is completely cooked.  In the photos below, the one on top had the crust cut-outs added toward the end of cooking.  When the pie cooled, the cut-outs caused cracking.  It definitely didn't look as good as the one shown on the bottom, wherein I waited until the pie was completely cooked, before adding them.****

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Some kitchen favorites, that were utilized during the creation of this pie:



What's your favorite pumpkin treat?

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1 comment:

  1. I like the little pumpkin cutouts on this pie, very cute!

    ReplyDelete