Here we are guys, just 6 days away from turkey day, can you believe it? This is the last Thanksgiving recipe I will share with you and then I’ll leave you alone to get to planning and shopping! This Classic Homemade Pumpkin Pie is probably my favorite of all the recipes I have shared with you this week. It’s rich, sweet and has a wonderful warm spice flavor. This is a must for Thanksgiving this year!
Thanksgiving with our family always means an obscene amount of pies. We always have pecan pie for my dad, my brother likes to make Lemon Meringue and then everyone likes to add in their favorites or something new. I can’t remember how it actually started, but over the years it has turned into a contest. After dinner is over and we have taken some time to recoup, we bring out all of the pies. Everyone has to try a little bit of each pie and then we vote on the winner. The kids love coming up with new ideas each year for pies and I think tasting is their favorite part! It’s a fun way to get everyone involved and helping with preparing the food.
For this recipe, I used the last of my sugar pumpkin puree. I definitely recommend using your own pumpkin puree if you can. It really adds a lot of flavor to the dish, but canned pumpkin puree will do the trick too. For the crust, the secret is to keep things really cold. Make sure you don’t work the dough too much, or the butter will melt. The trick to flaky pie crust, is to have the butter super cold. That way, when it heats up, the water in the butter will evaporate into steam. That steam is what creates all those great flaky layers. Last tip, make sure you put the pie on a baking sheet before putting in the oven. This will save you from having to clean up the oven if there are any spills. Happy baking!
What is your favorite pie for Thanksgiving?
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Classic Homemade Pumpkin Pie
- 1 1/4 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1 stick cold unsalted butter, cut in small pieces
- 3-6 Tablespoons ice water
Pumpkin Pie Filling
- 2 cups pumpkin puree
- 12 oz evaporated milk
- 2 large whole eggs
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- In a food processor, combine flour, salt and cold butter. Pulse 8-10 times, until butter in incorporated and the pieces are the size of small peas.
- Add in ice water, 1 Tablespoon at a time, pulsing 3-5 times after each addition, until the mixture just comes together.
- On a floured surface, turn out dough mixture and shape into a small disc.
- Wrap disc in plastic wrap and chill in the fridge for 30 minutes. (You can prepare the pie filling during this time).
- Take dough out of the fridge and remove from plastic wrap. Lay on a floured surface and roll out to approximately 1/4" thick.
- Lay prepared dough in greased 9" pie pan and crimp edges.
Pumpkin Pie Filling
- Preheat oven to 400 degrees.
- In a large bowl, combine pumpkin puree, evaporated milk and eggs and whisk to combine.
- In a medium bowl, combine brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, allspice and cloves. Whisk to combine.
- Add dry ingredients to the wet ingredients and whisk together until well combined. Place mixture in the fridge to set for 30 minutes. (You can be rolling out the pie dough during this time).
- Pour pumpkin mixture into prepared pie crust and place pie on a baking sheet to catch any drips. Bake pie for 60-75 minutes. The pie is done when the filling is no longer liquid and you can shake the sheet pan and the pie filling no longer jiggles.
- Remove pie from the oven and cool for 30 minutes. Place pie in the fridge to completely chill before cutting to serve.