Thanksgiving isn’t Thanksgiving without the star dessert, pumpkin pie. And the truly beautiful thing about pumpkin pie is it really is one of the easier pies to make plus you can make it the day before which means one less thing for you to stress about day of. Below is my recipe, including my festive pie crust leaf cut outs to add a little extra flare to the day and make sure you check out all of my other Turkey day recipes plus my tablescape here. Gobble, gobble. truly, MKR
*Photography, Rustic White
Homemade Pumpkin Pie
2014-11-25 15:54:18
Ingredients
- ...For the filling
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 can (15 ounces) Libby’s 100 percent pure pumpkin
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)
- ...For the crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
- **If you’re going to make cut outs double this recipe to create two crusts
Instructions
- Mix 2 1/2 cups all-purpose flour and 1 teaspoon of salt and 1 teaspoon of sugar in a medium-size bowl.
- Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- Preheat oven to 425 degrees.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Carefully place unroll over a 9-inch pie plate and fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Prick the bottom of dough with a fork and set aside.
- In a small bowl, mix together, sugar,cinnamon, nutmeg, pumpkin pie spice, salt, ginger, and cloves.
- In a separate large bowl beat together eggs together, add sugar mixture and pumpkin; mix to combine. Stir in evaporated milk until well combined.
- Pour mixture into pie shell and bake for 20 minutes at 425. Reduce temperature to 350 degrees; bake until filling is set, 30 to 40 minutes. To tell the filling is set it will not jiggle at all in the middle and will likely begin to crack just a tad around the edges. **If at any point your pie crust begins to get too brown, which is very possible, cover with tin foil or pie shields and continue to bake**
- Transfer to a wire rack and let cool 2 hours.
- Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
- ...For the Crust Cut Outs
- Roll out additional crust and use cookie cutters to create shapes. I got my fall cookie cutters at Williams and Sonoma.
- Lay cut outs on a cookie sheet and bake at 400 degrees for 5-10 minutes. Watch them as they will burn fast.
- Remove from the oven and add to completed pie for a festive look!
Adapted from Libby's
Adapted from Libby's
Welcome by Waiting on Martha https://waitingonmartha.com/
wow, you are so great at food styling and food pictures! I’m still working on my skills (or non-skills, actually!) haha. gorgeous pictures. the pie came out perfectly!
xxCarrie
http://www.alittledose.com
Thank you so much, that means the world to me! xo
Love this recipe for pie and want the pie plate too!!!
Where did you get it?
Terry
Where did you get the pie plate?
Love it and the recipe too!!!
Terry
love the pie plate, where did you get it?
TErry
Its from Williams Sonoma. xo