...and my personal favorite part of Thanksgiving (besides the gratefulness I feel to be blessed with wonderful family and friends, of course) is the PUMPKIN PIE.
I'm all about the desserts!
...of course it must be homemade, made with REAL pumpkin, A REAL pate brisee crust (made with REAL, unsalted butter), accompanied by REAL whipped cream laced with sugar, and REAL vanilla. Convenience has it's place, but for special occasions you want seriously great foods, and nothing but the best will do! TO DIE FOR PUMPKIN PIE RECIPE:
note: makes ONE big pie...doubling the recipe is highly reccommended:)
for the crust:
1 c. chilled unsalted butter, 3 cups all-purpose flour, 3 tablespoons white sugar, pinch salt, 1/3 cup ice water
*Combine flour and sugar into the bowl of an electric mixer. Cut butter into cubes and add it to the flour and sugar. Pulse 3-4 times with a food processor or use a pastry cutter( don't blend too much-you want the butter pieces to be tiny, but still visible.
Add in the cold water, blending JUST until mixture starts to form a ball(do not overmix...this will make for a tough crust-ugh).
*Lightly knead dough and chill for 1 hour before rolling out.
for the filling:
3 large eggs
2 cups fresh pumpkin puree or 15 ounce can pure pumpkin(if you must!)
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
!/2 tsp. nutmeg
1/2 tsp. allspice
1 teaspoon salt
*Beat eggs until light and fluffy. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any drips.
Bake for 45-55 minutes or until the filling is set and the crust has browned (the center will still look moist) A knife inserted about 1 inch from side of pan will come out almost clean.
Cool pie, and serve at room temperature with a dollop of whipped cream (please... no spray can either)
1 c. chilled unsalted butter, 3 cups all-purpose flour, 3 tablespoons white sugar, pinch salt, 1/3 cup ice water
*Combine flour and sugar into the bowl of an electric mixer. Cut butter into cubes and add it to the flour and sugar. Pulse 3-4 times with a food processor or use a pastry cutter( don't blend too much-you want the butter pieces to be tiny, but still visible.
Add in the cold water, blending JUST until mixture starts to form a ball(do not overmix...this will make for a tough crust-ugh).
*Lightly knead dough and chill for 1 hour before rolling out.
for the filling:
3 large eggs
2 cups fresh pumpkin puree or 15 ounce can pure pumpkin(if you must!)
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
!/2 tsp. nutmeg
1/2 tsp. allspice
1 teaspoon salt
*Beat eggs until light and fluffy. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any drips.
Bake for 45-55 minutes or until the filling is set and the crust has browned (the center will still look moist) A knife inserted about 1 inch from side of pan will come out almost clean.
Cool pie, and serve at room temperature with a dollop of whipped cream (please... no spray can either)
whipped cream:
Pour 2 c. heavy whipping cream into your mixer. Beat 3 minutes, then add 1/4 c sugar(or to taste) and 2 tsp. real vanilla. Beat until thick and dollopable(for lack of a better word:)
If you REALLY want to wow them, add 4 tbsp. REAL maple syrup and a sprinkling of candied pecans for a truly gourmet touch!
Pour 2 c. heavy whipping cream into your mixer. Beat 3 minutes, then add 1/4 c sugar(or to taste) and 2 tsp. real vanilla. Beat until thick and dollopable(for lack of a better word:)
If you REALLY want to wow them, add 4 tbsp. REAL maple syrup and a sprinkling of candied pecans for a truly gourmet touch!
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