Do you celebrate Canadian Thanksgiving AND American Thanksgiving just to satisfy your pumpkin pie cravings? Well, you’re not the only one.
Here’s a classic pumpkin pie recipe I’ve tested numerous times. It combines just the right amount of spice, pumpkin puree, sugar, eggs, and whipping cream.
To prevent cracking while baking, I simply place water-filled ramekins in the oven, beside the pie pan.
If you’re in a hurry, feel free to purchase a frozen pie-crust rather than making one from scratch.
Serving suggestion: Top each slice of pumpkin pie with a dollop of whipped cream before serving.
The Classic Pumpkin Pie recipe is listed below. It can be made ahead of time, and can be refrigerated up to 3 days.
Do you prefer to eat pumpkin pie, pecan pie, or apple pie during Thanksgiving dinner? Share your thoughts with me in the comments section below. Happy Thanksgiving!
- 1 cup shortening, chilled and cut into half-inch cubes
- ½ cup butter, chilled and cut into half-inch cubes
- 3⅓ cups flour
- 1 teaspoon sea salt
- 1 egg, beaten
- 3 tablespoons ice water
- 3 eggs
- 15 ounces canned pumpkin puree
- ½ cup granulated white sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 tablespoon cornstarch
- ⅔ cup whipping cream (35% fat)
- 1 teaspoon vanilla extract
- 1 tablespoon white corn syrup
- Whisk salt and flour in a large bowl. Using a pastry blender or your fingers, cut the shortening and butter into the flour mixture until it resembles pea-sized coarse meal.
- Drizzle the ice water and beaten egg into the bowl. Mix until the dough comes together. If you overwork the dough, it will become tough and hard to work with.
- Divide the dough in two. Wrap the first piece of dough with plastic cling wrap, and store in the freezer for another recipe.
- Place the remaining dough between two sheets of parchment paper. With a rolling pin, roll out the dough into a flat 11-inch disk. Wrap dough with plastic wrap, and refrigerate for 15 minutes.
- Remove dough from fridge. Transfer to a 9-inch glass pie pan, and press the dough against the bottom and side of the pan; about 1-inch of dough will hang over the edge of the pie pan. Simply fold the overhang under itself, and crimp the edge (if desired).
- Prick the bottom and sides of the crust with a fork, and refrigerate for 1 hour. This will help the crust to keep its shape when baking.
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, beat 3 eggs, pumpkin puree, granulated sugar, and brown sugar until smooth.
- In a small bowl, mix the cinnamon, ginger, nutmeg, cloves, sea salt, and corn starch. Set aside.
- Beat the whipping cream, vanilla extract, and corn syrup into the pumpkin mixture. Beat the spice mixture into the pumpkin mixture until smooth, and well combined.
- Transfer the pie pan from the refrigerator to the center of a baking sheet. Pour the pumpkin pie filling into the crust, and spread evenly with a spatula.
- Wrap the crust edge with a strip of aluminum foil - to prevent the pie crust from burning while baking.
- Pour water into two 8-ounce ramekins until they are ⅔ full. Transfer the ramekins to the baking sheet, placing one ramekin to the left of the pie pan and one ramekin to the right of the pie pan.
- Position the baking sheet in the middle of the oven, and bake for 1 hour 10 minutes.
- Cool pie completely before serving, about 2 hours. Refrigerate until ready to serve.
2. If you prefer a golden brown crust, simply remove the aluminum foil ring after 50 minutes of baking, lightly brush the crust with egg wash, and return the pie to the oven to bake for 20 minutes.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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