The start of fall to me means Thanksgiving, and that means really good food. Thanksgiving growing up always included two key components – turkey and pumpkin pie. I’d like to think that I’ve always loved pumpkin pie, but let’s be honest – it’s not the most attractive dessert ever, so I’m sure as a child (before I developed such a refined palate – Ha!) I didn’t like it quite as much as I do now.
We Canadians celebrate our Thanksgiving quite a bit earlier than our neighbours to the south, so I made this recipe a couple of weeks ago and I thought I’d share. I’m the pumpkin pie-maker in my family – I’m not quite sure how that started, but I quite enjoy doing it. This is the recipe we’ve used for as long as I can remember, and I hope you enjoy it as much as my family does.
Pumpkin Pie (makes one 9-inch pie)
- 1 1/4 cups all-purpose flour
- 4 tbsp. chilled vegetable shortening or lard
- 2 tbsp. chilled butter, cut in 1/4″ pieces
- 1/8 tsp. salt
- 3 tbsp. ice water
- In a large mixing bowl, combine the flour, vegetable shortening or lard, butter and salt. Use your fingertips to rub the flour and fat together until they look like flakes of course meal.
- Pour ice water over the mixture, toss together, and press and knead gently with your hands, only until the dough can be gathered into a compact ball.
- Dust lightly with flour, wrap in wax paper and chill for at least 1/2 hour.
- Lightly butter a 9-inch pie plate. On a floured surface, roll the dough out into a circle about 1/8 inch thick and about 13-14″ in diameter. Lift it up on the rolling-pin and unroll it over the pie plate, leaving enough slack in the middle of the pastry to enable you to line the plate without pulling or stretching the dough.
- Trim the excess pastry with a sharp knife to within 1/2″ of the pie plate and fold the extra 1/2″ under to make a double thickness all around the rim of the plate. With the tines of a fork, or with your fingers, press the pastry down around the rim.
- Preheat the over to 350 degrees.
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup dark brown sugar
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/2 tsp ground ginger
- 3 eggs, lightly beaten
- 2 tbsp Applejack (optional – I don’t use it)
- 1 1/2 cups pureed pumpkin, freshly cooked or canned
- In a large mixing bowl, combine the cream, milk, brown sugar, cinnamon, cloves and ginger. Stir thoroughly, then add the lightly beaten eggs and the Applejack if you’re using it.
- Stir in the pureed pumpkin.
- Carefully pour the filling into the pie shell.
- Bake for 40 to 50 minutes in the center of the oven until the pie barely quivers when the pie pan is gently moved back and forth.
- Serve warm or at room temperature with vanilla ice cream or stiffly whipped cream if desired.
I believe this recipe comes from Time Life Cookbooks from the Early 70’s