What’s Thanksgiving Without Pumpkin Pie?
I can’t remember a Thanksgiving without pumpkin pie. And to be honest, I don’t think I’d care for it. Pumpkin pie is my all-time favorite, reserved only for the holidays, the perfect blend of fall spices.
My family has been making pumpkin pie with real pumpkins, and not the can, for as long as I can remember. While the can surely provides a quick fix on a day with a ton of other dishes to make, I find that the little extra elbow grease of using real pumpkin is much worth the effort. Besides – would you eat any other squash from the can? Why do we do pumpkin?
The following is a recipe that I found in my mom’s recipe box a few years back, and I think this one’s a keeper.
Pumpkin pie recipe
First, you’ll make the puree using a baking pumpkin.
1 (4-6 pound) baking pumpkin, rinsed and drained
Heat the oven to 400 degrees Fahrenheit.
Slice a small piece of skin off one side of the pumpkin so that it lays flat. Remove the stem and split the pumpkin in half, then scoop out the seeds and excess fibers. Sprinkle the flesh with salt and lay the halves flesh side down on a parchment paper-lined baking sheet. Roast the pumpkin until it is soft enough for a knife to be easily inserted and removed. This should take about 45 minutes. Let pumpkin cook, then using a large spoon remove the roasted flesh and puree in a food processor. Process until it is completely smooth, about four minutes. This can be used right away or stored in the fridge or freezer.
I like to use my own pie crust, but store bought work just as well! Regardless of what crust you’re using, this filling is so good that the crust will hardly matter!
16 ounces pumpkin puree (from previous recipe)
1 cup half and half
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup Brown sugar
1 egg yolk
Heat the oven to 350 degrees Fahrenheit. Add the pumpkin puree to a saucepan and heat to a low simmer. Add half and half, spices and salt. Stir, bring to a simmer. Remove from heat and let cool. Combine the brown sugar, eggs and yolk. Add the pumpkin and spice mixture, and whisk until combined. Pour the filling into the crust and bake until the filling is set (not jiggly), about 45 minutes. Cool for 2-3 hours before slicing.
Whipped cream recipe
1 cup heavy cream
1 teaspoon vanilla
Combine heavy cream and vanilla in a bowl. Whisk for about five minutes until you reach desired consistency. Store in refrigerator until ready to be served.
Food blogger Kristy has been in love with food ever since she was building restaurants out of her plastic kitchen set at age 5. Now, she spends most of her free time exploring new markets, visiting local farms and perfecting the art of bread baking. Originally from Philly, she dreams of living in the mountains of New England or the Pacific Northwest someday.