So Pumpkin Pie…
It’s such a classic Thanksgiving dessert isn’t it? Do you like pumpkin pie? A lot of people don’t care for it. I get it…it’s not the sweetest of pies and it’s definitely an acquired taste and texture.
With that said, I LOVE IT.
It’s light and fluffy and creamy and it’s PUMPKIN. I heart pumpkin, especially in the Fall, but who doesn’t right?
I made a homemade crust for this pie. You can use your own favorite pie crust or even a store-bought one. Crust is difficult, not going to lie about that one. It seems pretty simple and uses minimal ingredients but for some reason getting a flaky buttery crust is hard. It’s all about the mixing though – can’t over-mix or work it and the butter and shortening has to be SUPER COLD. But like I said, if you don’t want to make one, just buy one.
Now look at that! Homemade pumpkin pie my friends. I added a little sour cream to my filling mixture because sour cream tends to keep things creamy and moist without adding any additional flavor. It definitely worked with this pumpkin pie recipe.
So I made this pie twice. The first one was good, but not blog worthy so I made some adjustments. I didn’t add any additional liquid ingredients other than sour cream and an extra egg yolk, and I had more filling than the first recipe. Therefore…depending on how big your pie pan is, you may have some extra filling. You can probably make two smaller pies or one big pie. My Pie pan is pretty deep so I didn’t have that much extra.
Just giving ya heads up!
And finally the whipped cream. I simply added a little maple syrup to it and it was deeeeelicious. I had Vin taste it and he said “You didn’t make that.”
He was joking…I think.
Go get your pumpkin pie on!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1 15 ounce can pure pumpkin (no sugar added)
- 1 15 ounce can evaporated milk
- 2 eggs plus 1 egg yolk
- ½ cup sour cream
- 2 teaspoons pumpkin pie spice
- ¼ teaspoons cinnamon
- ½ + ⅛ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted cold butter
- ¼ cup cold shortening
- ¼ ice water
- 1 pint heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon maple syrup
- ½ teaspoon pure vanilla extract
- Preheat the oven to 425 degrees.
- To make the crust, combine the flour, salt and sugar in a food processor by pulsing a few times or in a bowl by mixing with a spoon. Cut cold butter and shortening into the flour by pulsing the food processor a few times or by using a pastry blender until the mixture looks like course crumbs. Next, pulse or stir in ice water until crust comes together. Careful to not over mix the crust. Wrap the crust with plastic wrap and chill in refrigerator for 1 hour.
- Once crust has chilled, rolled it out onto a well-floured surface about 1 inch larger than your pie pan. Gently roll the crust onto your roller and place over pie pan. Cut off any excess crust and crimp the edges to your liking. Place a piece of parchment paper over the crust and place uncooked beans on top. Bake the crust for 12 minutes then remove the beans and parchment paper, and pierce the bottom of the crust with a fork several times, and bake for an additional 5 minutes. Set aside.
- To make the filling, add all of the ingredients into a bowl and mix with a whisk. Pour filling into pie crust (depending on how deep and big your pie pan is, you may have more filling than you need). Bake pie for 10 minutes at 425 degrees then turn oven to 350 degrees and bake for an additional 55 minutes. Let pie cool for 2 hours before putting into the refrigerator.
- To make the whipped cream, add all of the ingredients into a stand-alone mixer bowl fitted with a whisk attachment (can use a hand-held mixer too) and whip on high speed until stiff peaks form, should take a few minutes.
Pie Crust slightly adapted from Ina Garten.