Pumpkin pie is one of the staples of Thanksgiving. Pumpkin is autumn. The colors, the smells, the crisp cold air. Everything pumpkin comes out in late September and seems to slowly disappear after thanksgiving, sometimes Christmas. The smell of freshly baked pumpkin pie in the kitchen is a warm welcome home from school!

We happened to grow so many pie pumpkins last summer, and by the grace of God, everyone here likes pumpkin desserts. Surprised as ever, the little bean, (who eats nothing but meat and plain food) absolutely loves pumpkin pie. I bet if I made this every week, she would eat it all herself.

Pumpkin pie does contain a lot of fat and calories from sugar, butter, flour, and cream, but pumpkin is a vegetable and does have many beneficial essential vitamins and minerals. Does the benefit of pumpkin offset the negatives, who knows. All I can say is a slice of this pie will make you smile.

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Classic Pumpkin Pie

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Course Dessert

Servings 8 servings

Equipment

food processor
Rolling Pin
Large mixing bowl
9 inch pie plate

Ingredients

Pie Crust

1¼ cup Flour
1 tsp Sugar
1/2 tsp Salt
1/2 cup Butter, cold
4 tbsp Water, ice cold
1 tbsp Apple cider vinegar

Pie filling

2 cups Pumpkin puree
1/2 cup Sugar
1/2 cup Brown sugar
1 tsp Vanilla extract
2 tsp Pumpkin pie spice
1/4 tsp Sea salt
2 Eggs
1 cup Heavy cream

Instructions

In a food processor, combine flour, salt and sugar.
Add cold butter, and pulse to incorporate the butter
Add cold water and vinegar to the food processor.
Pulse to create a sandy textured dough.
Remove the dough from the food processor and shape into a square.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator, dust a work surface with flour and roll the pie dough out to a 12-14 inch circle.
Gently lay the pie dough into the 9 inch pie plate. Shape the edges and poke holes in the bottom of the dough with a fork. Place the pie plate in the freezer while preparing the pie filling.
Preheat the oven to 375℉.
In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, sea salt, eggs, and heavy cream.
Once the oven is preheated, remove the pie dough from the freezer and pour in the pie filling.
Place the pie plate on the center rack and bake for 55 minutes or until the internal temperature of the middle of the pie is 180℉.
Cool the pie on a wire rack for at least one hour before cutting. Serve with fresh whipped cream.
This pie can be stored in the refrigerator for up to 5 days.