Adapted from Libby’s
We have never celebrated Thanksgiving in my family, but, having been exposed to the American culture, there’s one thing we love: pumpkin pie. Even though this is a simple recipe adapted from a can label, it is the best pumpkin pie I have ever had. All the other pies I’ve tried didn’t have the right crust or used canned pumpkin instead of the real thing or used too many spices. My mom’s pumpkin pie is one of my absolute favorite pies, no competition.
- 1 ¾ cups all-purpose flour
- 1/8 tsp salt
- ¾ cup cold butter, cut into cubes
- ¼ – ½ cups sugar, to taste
- 6-7 tbsp cold tap water
- Add the flour, salt, butter and sugar into the bowl of a food processor.
- Add 6 tablespoons of water to the food processor and pulse until the dough sticks together.
- Roll out the dough into disk on a lightly floured surface.
- Roll the dough up on your rolling pin and unroll it over a greased 9-inch pie pan. Flute the edges.
- Chill while preparing the filling.
Pumpkin Pie Filling
- ¾ cups sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
- 1 ¾ cups (15 oz.) pumpkin, cooked (look at comments)
- 1 ½ cups evaporated milk
- Combine the sugar, salt, cinnamon, ginger and cloves in a medium bowl.
- Beat the eggs lightly in a large bowl.
- Stir in the pumpkin and sugar-spice mixture.
- Gradually stir in the evaporated milk.
Assembling and Cooking the Pie
- Pie crust (recipe above)
- Pumpkin pie filling (recipe above)
- Preheat the oven to 425F (218C).
- Pour the pumpkin pie filling into the pie shell.
- Bake the pie in the preheated oven for 15 minutes. Then reduce the temperature to 350F (177C) and bake for 40 to 50 minutes until a knife inserted in the center comes out clean.
- Cool for 2 hours.
- Serve chilled.
Comments: I can’t stress enough how good this pie is. If you are a bit skeptical about it being pumpkin, please try it before making judgments. At home we tend to like the crust slightly sweet because it gives the pie a boost of flavor. However, if you prefer, you can omit the sugar in the dough recipe. Cooking pumpkin is similar to cooking potatoes; cut the pumpkin into cubes and cook it in boiling water until easily pierced with a fork. You don’t want to overcook the pumpkin because the final step is to mash and sieve it. For the pumpkin pie filling you can also use canned pure pumpkin (NOT pumpkin pie filling), but using the real thing makes a huge difference.