Fall is pumpkin everything. Seeing that Thanksgiving is this week, I only see it fitting that we put up a pumpkin pie recipe. I have a pie crust recipe from scratch but if you don’t find that you have the time to make this crust recipe you can just skip down to the pie part.
Let me start this off by saying it took way longer than expected.
Most pie crust recipes call for you to let them set in the fridge for an hour or two (ain’t nobody got time for that) so a little trick my grandma taught me was freeze your butter and put water in a bowl with ice cubes and make it really cold. It helps keep things together. So while I was prepping getting my stuff together I placed 2 stick of butter in the quick freeze part of our freezer.
I got my bowl of water ready and took out my flour, salt, and spices for the pie filling.
In a medium bowl combine two cups of flour and 1/4 teaspoon of salt. Cut in your butter with a pasty blender until it starts to look crumbly. Mix in water until dough is moistened.
Separate dough in half. Set aside one ball of dough. Roll the other one out until flattened. Place dough in 9″ pie pan lightly pressing into the corners. Depending on what you want to do with the curst will go from here. If you want the crust the way it is just clean up around the pan and skip to the pie filling part.
If you want this braided crust go to the next step.
To make the braided crust you will need the second ball of dough. Roll out dough until it’s flat and even. Cut dough into three strips. Move the three strips to the side and place the left strip on the bottom, the middle strip in the middle, and the right strip on top. Cross your right strip over the middle strip, but not over the left strip. Take your left strip cross it over the new middle strip, but not over the new right strip. Continue this right over middle, left over middle, until you get to the bottom of the strips. Place your braid onto the pie pan. Continue this until the top of the pie pan is covered.
I followed the ingredients from the Libby Pumpkin Pie to get the filling.
Next year I am definitely going to try to make a pumpkin pie from scratch!!
I still had quite a bit of dough left over and decided I would use my leaf cookie cutters that I just bought from Hobby Lobby to place on top of the pie. I cut 5-6 out of each leaf.
I placed them on a cookie sheet and waited until the pie was done baking and put these in last to cook up for 5-8 minutes. Once they are a little browned I placed them on the pie and let the pie cool
2 cups of flour
1/4 tsp salt
2/3 cup of frozen butter
5 tbsp of water
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
(1/2 tsp ground nutmeg) optional. I added this to our pie!
2 large eggs
1 can Libby’s Pumpkin
1 12oz Carnation Evaporated Milk
- In a medium bowl combine two cups of flour and 1/4 teaspoon of salt. Cut in your butter with a pasty blender until it starts to look crumbly. Mix in water until dough is moistened.
- Separate dough in half. Set aside one ball of dough. Roll the other one out until flattened. Place dough in 9″ pie pan lightly pressing into the corners.
- Mix sugar, ,set, cinnamon, ginger, cloves, and nutmeg in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.Serve immediately or refrigerate.
What are you favorite desserts to make for Thanksgiving?