17/ 10/ 17

Foolproof Thanksgiving Pumpkin Pie Filling & Crust

Bring out the Pumpkins, the sweaters and well heck…Bring out pumpkin pie flavored everything! I love to bake and because I have been baking for over 10 years, I thought I would share what I’ve learned over the years with you. Continue to read below for your Foolproof Thanksgiving Pumpkin Pie Filling & Crust which will be a winner at any dinner you attend.

This crust recipe is enough for one complete pie, like an apple pie. Make the crust in the morning before your dinner or a couple days before. It is very important that you do not skip the refrigeration process because the dough needs time to relax and cool before rolling out. This may sound like a pain in the butt but it’s not as bad as it sounds. I have typed out the crust recipe at the top of this post and put the filling recipe near the bottom.

Leave it up to Martha Stewart to make delicious recipes like this pie crust featured here today from her website. For more recipes visit Martha Stewart’s website.

Foolproof Thanksgiving Pumpkin Pie Crust

2 1/2 cups all-purpose flour, leveled.

1 tsp salt.

1 tsp sugar. (I put in about 2-3)

16 tablespoons (2 sticks/1 cup) cold unsalted butter, cut into pieces.

1/4 to 1/2 cup ice water.

In a bowl mix flour, salt, and sugar. Add butter; with pastry cutter or fork until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle water all over with 1/4 cup ice water. Mix until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tbs at a time). To help ensure a flaky crust, do not mix or handle with hands. The heat from your hands melts the butter and makes for a less than desirable crust.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

I don’t own a fancy leaf cutter to make my design’s picture perfect, so I used my imagination and a knife. I think they turned out just fine, but it did take longer then I would have liked. I’ll just say it was made with lots and lots of love. 😉

The crust recipe makes 2 disks you might as well make double the filling. This way you can keep one at your place for entertaining your house guests and gift the other. The recipe I’ve fallen in love with over the years is from E.D. SMITH PURE PUMPKIN. A Foolproof Thanksgiving Pumpkin Pie Filling has never been easier!

NOTE: Buy the can that contains only pumpkin and not the other which has spices and sugar already added.

: Handmade leaf designs.

: Trimming the edges.

: Handmade leaf designes.

Foolproof Thanksgiving Pumpkin Pie Filling

Pie Filling (for 1 pie)

2 eggs

1/2 can (398 mL) E.D.SMITH® Pure Pumpkin

1 cup (250 mL) packed brown sugar

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground nutmeg

1/4 tsp (1 mL) ground ginger

1/4 tsp (1 mL) salt 3/4 cup (175 mL) evaporated milk

Beat eggs lightly in medium bowl. Add the E.D.SMITH® Pure Pumpkin, sugar, cinnamon, nutmeg, ginger, and salt – stir until combined. Blend in evaporated milk. Pour filling in pie shell. Whisk together egg and water – brush the egg wash on crust.(I like to use milk and granulated sugar for the crust. I find the end result leaves you with a more golden color.)
Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue baking 30-35 minutes or longer until knife inserted in center comes out clean. Cool. ENOJY!

: Spices for Foolproof Thanksgiving Pumpkin Pie filling.

: Its all in the details for this leafy crust design.

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