Pumpkin pie is undeniably a cherished staple of the Thanksgiving feast. Pumpkin is the essence of autumn, with its vibrant orange hues and comforting aroma. The colors of the trees, the smells of the season changing, the crisp cold air. Everything pumpkin comes out in late September and seems to slowly disappear after Thanksgiving, sometimes Christmas. This delightful fragrance, along with the cool, crisp breeze outside, creates the perfect backdrop for cozy family gatherings. Most importantly, the smell of freshly baked pie in the kitchen is a warm welcome home from school or work!
Last summer, we were fortunate enough to grow an abundance of pie pumpkins in our garden. By the grace of God, everyone here likes pumpkin desserts. Even our notoriously picky eater, the little bean, (who eats nothing but meat and plain food) absolutely loves pumpkin pie. I am convinced that if I baked this treat every week, she would happily devour the entire pie on her own!
While it’s true that pumpkin pie is rich in fat and calories from ingredients like sugar, butter, flour, and cream, it’s important to remember that pumpkin itself is a nutritious vegetable, packed with essential vitamins and minerals. Do the health benefits of pumpkin truly outweigh the indulgent aspects? Perhaps not. However, I wholeheartedly believe that enjoying a slice of this delightful pie is guaranteed to put a smile on anyone’s face. And honestly, there’s absolutely nothing wrong with treating yourself to a little indulgence now and then.
Pumpkin Pie Preparation, Servings, and Storage
Preparing pumpkin pie is relatively straightforward, but it does require around two hours of your time. A crucial step is ensuring that the pie crust is thoroughly chilled before you roll it out. One unique ingredient that may raise eyebrows is apple cider vinegar; however, I assure you, its flavor is completely undetectable! The addition of vinegar serves an important purpose: it creates a beautifully tender and flaky crust. For those curious about the magic behind flaky pie crusts, there’s a wonderful resource titled The Secret to Flaky Pie Crust: Why Vinegar is the Magic Ingredient – FlavoryCooking
Looking for more ways to use pumpkin puree? Try:
Classic Pumpkin Pie
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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 the 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.
Nutrition
