Pumpkin Pie

It’s thanksgiving tomorrow!! Let’s put those pumpkins to good use! You can always get a fresh pumpkin, cut it up, scoop out the seeds, roast it in the oven, then scoop out the pumpkin flesh. OR you can just buy a can pumpkin puree. I do the latter. There’s so many other things to make for thanksgiving dinner, that when the world of food gives you a shortcut, take it.


Here’s what you need for the pie crust:

1 1/2 cups flour

1/2 cup cold butter, chopped

5-8 T ice water

1/4 t pumpkin pie spice

If you have a pastry cutter use it to cut the butter into the flour and pumpkin spice. If you don’t have a pastry cutter, then just use 2 knives or your fingers. Once the mixture resembles coarse crumbs, mix in the ice water, a tablespoon at a time, until the dough comes together. If you add too much water the dough will become sticky. It’s quick fix with some flour, but adding the water gradually really helps prevent a sticky dough. Then just flatten it out into a thick disk and wrap it plastic wrap and refrigerate for at least an hour, but you can leave it in the fridge for a day as well. Take out the pie crust, roll it out and transfer to your pie plate. You can make any design on the edges, as fancy or rustic as you please. Make sure you pierce the pie crust a few times with a fork so it doesn’t rise while baking. I also sprinkle over 1 teaspoon sugar to the pie crust before adding the filling to add a sweet crunch between the crust and filling. It’s not necessary but it doesn’t hurt!


For the pie filling you will need:

1 – 15 oz can of pumpkin puree

1 – 14 oz can sweetened condensed milk

1 T pumpkin spice (you can add more if you want)

2 eggs

Mix all the ingredients in a small bowl until combined.

Pour in the pumpkin filling and bake at 425 F for 15 minutes, the lower the heat to 350 F and bake for another 40 minutes, or until a toothpick inserted in the centre comes out clean.

pumpkin pie

Serve with whipped cream or vanilla ice cream!

(If you add leaves or any other pie crust decor on the edges, you can add it halfway through the baking time, or you can put it on in the beginning, and halfway through cover it with some foil squares so the edges don’t burn.)


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