Classic Pumpkin Pie

Classic Pumpkin Pie is must this Thanksgiving!

Is there anything better than pumpkin pie on Thanksgiving?

I actually make pumpkin pie more often than Thanksgiving.  Spud LOVES all things fall and winter and though his birthday is in early August when the temperature is scorching, I am usually found making knoephla soup and pumpkin pie for his birthday meal!

This year, spud was dying to roast his own pumpkins and make a pie.  So we made one in last month (0nce we were able to acquire pie pumpkins).  He was thrilled with his pie and immediately wanted to make one to bring to his Nana & Papa’s house for Thanksgiving, too!

You guys, ignore the brown spots on the whole pie – I lost track of time and overcooked this one (waaaahhhhh!!!!) but I still had to share because Spud and I were so proud of the decorations! 

To make those, we cut the turkey out of the extra pie crust with a cookie cutter.  Then, I colored the remaining dough with food dye and made the feathers.  I baked the turkey for just 5 minutes in the preheated oven while I finished off the rest of the pie!

Just make sure you set a timer and don’t make pie while putting the kids to bed.  Make pretty pie like the first picture, not sad pie.  But if you have to make sad pie, put a cute turkey on it!

Happy Thanksgiving, everyone!

Classic Pumpkin Pie

Adapted slightly from Libby's Pumpkin

Crust

½ tsp salt

1 cup all purpose flour

6 tbsp cold unsalted butter, cut in small pieces

2-3 tbsp cold water

Filling

¾ cup sugar

1 ¾ cup pumpkin puree (or 1 15 oz can pumpkin)

1 tsp ground cinnamon

½ tsp salt

½ tsp ground ginger

¼ tsp ground cloves

2 large eggs

1 tbsp spiced rum

1 (12 oz) can evaporated milk

Preheat the oven to 425 degrees F

To make the crust:

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 2 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water if necessary.

Lightly flour a surface and roll the dough into a 12-inch round (this should fit a 9-inch pan).  Gently fold the dough in half twice (into quarters) and place in the pie plate.  Gently unfold the crust and press onto the sizes of the pan.  

To make the pie filling:

Beat the eggs in a large bowl.  Add the pumpkin, sugar, cinnamon, salt, ginger, cloves, and rum and stir to mix.  Slow stir in the evaporated milk.

Pour the filling into the pie shell.

Bake in the preheated oven for 15 minutes.  Reduce oven temperature to 350 and cook for another 45-60 minutes or until a knife inserted into the center of the pie comes out clean.

Cool on a wire rack for 2 hours.  Then serve or refrigerate overnight until ready to serve.