For dessert lovers, pumpkin pie for Thanksgiving is a holiday favorite. Why serve a store-bought pie when you can create your own pumpkin pie for Thanksgiving for half the cost and double the flavor? Prepare this recipe the night before and cover the pie loosely with aluminum foil to keep it fresh for Thanksgiving Day.
First prepare the pumpkin pie filling. The ingredients are as follows:
2 cups canned pumpkin (not pumpkin pie filling)
3/4 cup granulated sugar
3 teaspoon brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 cup sour cream
2 eggs, beaten
Mix the granulated sugar, brown sugar and spices together in a large mixing bowl. Add the canned pumpkin, sour cream and beaten eggs. Cover the bowl and set aside.
Next prepare the pumpkin pie crust. You can use a ready made crust or create your own pie crust using the following ingredients:
1 1/4 cups flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 stick of butter, softened but not melted
1 cup water
Mix together the flour, sugar and salt in a large bowl. Add the softened butter and mix together. Shape the dough into a ball. Add an ounce of water if the dough is too dry. If the dough is too watery, add more flour. Chill the dough in refrigerator two hours. Remove it from the refrigerator and roll it out with a rolling pin until it is 1/8 inch thick. Press the dough into a nine inch pie pan and trim off the excess.
Pour the pumpkin pie filling into the pie crust and bake at 350 degrees for about one hour. Since all ovens are not the same, check on your pumpkin pie often while it is in the oven.
Remove the pie from the oven when it is done cooking. Let it cool before covering it until you are ready to serve.
Enjoy your fresh homemade pumpkin pie for Thanksgiving Day.
Resources: Personal Knowledge