Its pumpkin season! That means you get to consume all things pumpkin, from pumpkin lattes, soups, raviolis, to salads, curries, and of course desserts. Because its almost Thanksgiving, and there is no dessert that screams Thanksgiving like pumpkin pie, I thought it would be fun to make one. I used the Libby’s Famous pie recipe and incorporated my own ideas.
| Total time: 2 hrs, plus cooling time | Yields: 8 servings |
1 ½ cups all-purpose flour, plus more for dusting board
¼ tsp. salt
1 stick cold unsalted butter, cut into small pieces
5 to 6 tbsp. iced cold water
¾ cup granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ginger
¼ tsp. ground cloves
2 large eggs
14 ½ oz. pumpkin puree**
12 fl. oz. evaporated milk
For the crust:
- Mix flour and salt in a large bowl.
- Add in butter and mix the ingredients until the mixture forms little crumbles.
- Gradually stir in tablespoons (about 5 to 6) of ice cold water until dough comes together.
- Shape the dough into a ball then cover it with plastic wrap and refrigerate for at least 30 mins.
- Lightly flour rolling board and roll out dough to about 12-inch diameter.
- Transfer the rolled out dough to a 9-inch pie plate and fold the excess dough.
- Decoratively crimp the edges to seal, then refrigerate for 30 mins.
For the filling:
- Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour mixture into pie crust.
- Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350°F; bake for 40-50 minutes or until knife inserted in center comes out clean.
- Cool for 2 hours before serving.
4. Top it of with some whip cream and enjoy! ** You can use fresh pumpkin by cutting one in half, scraping the seeds, lathering it with oil, and baking it with cut-side down in a 350°F oven for about 1 hour or until tender. Then scoop the pumpkin and mix it in a food processor to the consistency of a creamy paste like a puree.