I’d have to say of all the holidays, Thanksgiving is my second favourite. (Christmas is first, of course!) Especially this time of year, with the crisp air, and the leaves turning, this weekend is one of my favourites. It’s no wonder Canadians choose the second weekend in October for their holiday.
In the spirit of the season, it’s time to share my family’s pumpkin pie recipe! This recipe has been in my family for over 90 years, and it is perfection. A lot of pumpkin pies are entirely too sweet for me, with no flavour but pumpkin and sugar. This pumpkin pie is more savoury. There’s still sugar in it, don’t get me wrong here, but it takes a back seat to the cinnamon, cloves and ginger that really run the show.
Before the nightshade discovery, I would make this recipe and just toss it in a pre-made pie crust. Sadly, something in them makes Mr. Nomato sick (I don’t know what, but it weirds me out that there’s something in there not on the ingredients list!), so now I make the pie crust from scratch and ohhhhhh my goodness. There is no comparison in taste or quality. None. If you have the time, I highly recommend making the crust from scratch!
I’m using this recipe from Sally’s Baking Addiction, which, if you remember from my quiche recipe, is my be all and end all pie crust. I’d never be able to nail a pie crust until I tried hers, and I’m still impressed by the results!
First, we need to gather all of our ingredients. The pie crust is a simple mix of chilled shortening and butter, flour, salt and iced water. Remember the secret to a nice, flaky pie crust is keeping everything as cold as possible!
Place the flour and salt in a bowl, and mix them together. Cube your chilled butter and shortening and cut it into the flour with a pastry blender or two forks.
Keep cutting it in until it’s crumbly, with pea-sized pieces.
Now it’s time to add our ice water, a tablespoon at a time. You want to add it and mix it until everything just starts to clump together in large chunks. Too little water and it will be crumbly, too much and your crust will be tough.
Once it’s ready, turn it out onto a floured surface. Fold it a few times in on itself until all the flour from your counter is incorporated, and it’s smooth. Large streaks of shortening or margarine are okay!
Form it into a ball, and then cut it in half.
Mold each half until they’re about an inch thick.
Wrap in plastic wrap and stick ‘em in the fridge for at least two hours. They can last six days in there, so you can make the dough well ahead of when you need it!
Now it’s time for our lovely, savoury pumpkin filling! We’ll start with some slightly beaten eggs, and then add the pumpkin.
You want to make sure you use a can of puréed pumpkin, NOT pumpkin pie filling! They sit right next to each other at the store and can be deceiving!
That colour! Gorgeous. Then we add sugar, salt, cinnamon, ginger, cloves and evaporated milk. Mix it all together until smooth! Try not to stick your finger in there for a taste!
Take your pie crust from the fridge, and roll it out so it is nice and flat. You want it to be quite thin, but still thick enough to withstand some handling.
Lifting carefully, place it in your pie plate, and trim the edges. I like to leave about a half-inch extra to tuck back underneath itself so it looks pretty. Taking a fork, press all around the edges to crimp the dough.
Pour in your filling, leaving at least 1/8th of an inch at the top. It doesn’t expand too much when baking, but it will need a little space.
Pop that baby in the oven! We give it a blast of heat at 425° for 15 minutes, and then turn it down to 350° for the last 45.
And there you have it!
The most spectacular pumpkin pie you will ever eat.
A beautiful, golden crust…
Flaky pastry heaven.
And the pumpkin filling is to die for.
There’s a reason this recipe has been around for 90 years! Deeeelicious!
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1 and 1/4 teaspoons salt
- 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
- 3/4 cup (154 grams) vegetable shortening, chilled
- 1/2 -2/3 cups (120-160 ml) ice water
- 4 eggs , slightly beaten
- 3 1/2 cups canned pumpkin (NOT pumpkin filling!)
- 1 1/2 cups white sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 3 cups evaporated milk
To make the crust, please follow these instructions at Sally’s Baking Addiction (http://sallysbakingaddiction.com/favorite-homemade-pie-crust/), she explains it so clearly and her recipe has yet to let me down! It will need to be in the fridge for at least 2 hours, so time accordingly. If you have your own favourite recipe for pie crust, feel free to use that. If you aren't dealing with food allergies, a pre-made pie crust will do in a pinch.
Pre-heat the oven to 425°
In a bowl, slightly beat 4 eggs.
Add canned pumpkin, white sugar, salt, cinnamon, ginger and cloves, and then mix thoroughly.
Pour into pie crust, leaving at least 1/8th of an inch at the top.
Bake at 425° for 15 minutes, and then turn heat down to 350° and bake for 45 minutes.
Serve with whipped cream! Also makes an excellent custard.