We should be ashamed of ourselves! Last week we featured Waiting On Martha‘s incredible Southern inspired Thanksgiving spread, and while a pumpkin pie obviously made an appearance, there was nary a recipe in sight. So we, of course, had to revisit and share this incredible dish. Crisis averted! And feel free to thank us later!
4 Hour/s 20 Minute/s
- FOR THE FILLING:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 can (15 ounces) Libby's 100 percent pure pumpkin
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)
- FOR THE CRUST:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
- If you're going to make cut outs double this recipe to create two crusts
- Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- Preheat oven to 425 degrees. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Carefully place unroll over a 9-inch pie plate and fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Prick the bottom of dough with a fork and set aside.
- In a small bowl, mix together, sugar,cinnamon, nutmeg, pumpkin pie spice, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
- Pour mixture into pie shell and bake for 20 minutes at 425. Reduce temperature to 350 degrees; bake until filling is set, 30 to 40 minutes. To tell the filling is set it will not jiggle at all in the middle and will likely begin to crack just a tad around the edges. **If at any point your pie crust begins to get too brown, which is very possible, cover with tin foil or pie shields and continue to bake**
- Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
- FOR CRUST CUT OUTS:
- Roll out additional crust and use cookie cuters to create shapes. I got mine fall cookie cuters at Williams and Sonoma. Lay cut outs on a cookie sheet and bake at 400 degrees for 5-10 minutes. Watch them as they will burn fast.
- Remove from the oven and add to completed pie for a festive look!
PS – there’s still time to enter our ginormous Thanksgiving inspired giveaway! Hurry, hurry!