The day is finally here my friends. A day of family, friends, giving thanks,
slaughtering an entire civilization and most importantly: FOOD! And what better way to celebrate our gluttony than filling our insatiable bellies with good ol’ pumpkin pie?!
I dream of this holiday all year long. Turkey is great, but I am, and always have been, a dessert gal and on Thanksgiving I can’t wait for the pie…and stuffing. Stuffing pie? No, that would be disgusting. Any whoosies, this pie recipe is bomb. Simple as that. So go make it. Now.
8 ounces flour
1/2 teaspoon salt
1 tablespoon sugar
5 ounces butter, chopped and cold
1 1/2 teaspoons vinegar or lemon juice
1 15 ounce can pumpkin puree
1/2 cup cane sugar
1/4 cup brown sugar
1/2 teaspoon vanilla bean paste (or 1 tsp vanilla extract)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon pumpkin pie spice
3/4 cup whole milk
1/4 cup heavy cream
1 pint heavy cream
2 tablespoons sugar
Preheat oven to 425.
For the Crust:
Place the flour, salt, sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the butter chunks are “pea” sized. Flatten out most of the butter chunks with your fingertips (this creates the flakey crust).
With the mixer on low, add in the vinegar or lemon juice and slowly add in the ice water. Add just enough for the the dough to come together, about 6 tablespoons or so. Do not overmix!
Roll out the dough and shape as desired. Let sit in freezer for 10 minutes or until firm. When dough is ready, poke holes in the bottom and pre-bake with parchment paper and pie weights or dried beans for 5-6 minutes.
For the Filling:
In a medium bowl, whisk together the eggs. Add in the pumpkin vanilla, sugars, spices, milk and cream.
Pour into prepared pie crust and bake at 425 for 15 minutes, then reduce the heat to 350 and continue baking until done, about 40-50 minutes. The pie is ready when the filling is slightly jiggly and a toothpick inserted into the center comes out clean.
For the Whipped Cream:
Pour the heavy cream and sugar into the bowl of a stand mixer fitted with a whip attachment. Whip on high until stiff peaks form.
Let pie cool, top with fresh whipped cream and enjoy the best day of the year!