So there’s really no Thanksgiving without dessert and the quintessential dessert is Pumpkin Pie. For me growing up it was always my absolute favorite, I mean absolutely for real my fav! For so many years my dad or step mom made me pumpkin pies for my birthday instead of cake. Even still as an adult when we visit for our birthday visit we’re often greeted with wondrously wonderful pumpkin pie.
I use homemade frozen packaged pumpkin puree’s, sometimes only pumpkin sometimes I sneak in some sweet potato because it is thicker and just happens to taste good. The custard filling is really just a mixture of spice, milk, sugar and eggs, oh yeah and did I mention whiskey? I add some of that in there too, and molasses. The pumpkin in a tin is more reliable in consistency but nothing beats scratch made pumpkin pie. Top it with whipped cream or even some delectable homemade eggnog ice cream. You can gussy it up and top the pie with pecans and crumbs, streusel, or even brulee some sugar on there… someone grab the blow torch!!! Or if your feeling humble (or lazy) as I often do. I make it plain, not plain as in boring but simple, simply fabulous, simply homemade pumpkin pie.
- 1 Pie Crust, Homemade Short Crust or Graham Cracker Crust (made with gingersnaps if possible)
- 2 cups pumpkin puree
- 2-3 eggs
- 1/4 teaspoon salt
- 1/2 cup whole milk, heavy cream or evaporated milk
- 2 tablespoons molasses
- 1 1/2 tablespoons bourbon or whiskey
- 1/2 cup brown sugar
- 1 1/2- 2 teaspoons pumpkin pie spice
Pre-heat oven to 375 degrees.
Blind bake graham cracker crust if your using that variety of crust. Otherwise prepare your regular pie crust in a pie plate, standard size or larger is fine. I use whatever I have clean and at arms length. Mix filling ingredients together until smooth. Pour into prepared crust and smooth evenly. You will probably have some left over, you can roll scraps and make a mini pie or simply place it in a greased custard cup. Bake for 45-60 minutes. It should have a golden brown top and be slightly jigglie still. Allow to cool for about an hour before slicing.
1 pie pumpkin, a sugar pumpkin, or butternut squash.
- One 4-6 pound sugar pumpkin
Pull off the stem, cut in half and remove seeds and other slime. Sprinkle with salt and place face down on a cookie sheet. Line with parchment or use a silicone mat if you have it, if not just give the pan a little spray. Place in a hot oven yes I said hot. You can preheat the oven to 350-400 and it makes no difference. Bake for about 1 hour. It is finished when a sharp paring knife can easily pierce the skin. Allow pumpkin to rest 30-60 minutes. Scoop the flesh out of the skin and blend in a blender or puree in a food processor until completely smooth. Can be packaged in baggies and placed in the freezer or used fresh.