As much as I love my Crustless Pumpkin Pie with Streusel, I know that there are some family members at our Thanksgiving table who prefer a traditional pumpkin pie – crust and all!
Even I have to admit that there is something comforting about pumpkin pie on Thanksgiving. We usually serve it at the end of the meal (when we’re all already stuffed), but it’s hard to resist a piece.
The flaky crust is my great aunt’s recipe and making it always makes me think of her.
- 2 ½ cups of all-purpose flour
- ½ tsp salt
- 1 cup shortening, chilled
- 6 tbsp ice water.
- 2 eggs
- 398 ml (1/2 can) of canned pure pumpkin (NOT pumpkin pie filling)
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup evaporated milk
- Measure out shortening and chill for about an hour until well chilled.
- In a medium mixing bowl, whisk together flour and salt.
- With a pastry blender and cut in the chilled shortening until the mixture.
- Drizzle in 2-3 tbsps of ice water over flour mixture and toss with a fork.
- Continue to add water, one tbsp at a time until the dough starts to come together.
- Gather up dough and divide into two equal sized balls. Wrap each ball in plastic wrap and chill for at least 30 minutes.
- Roll out each ball to fit a 9 inch pie dish.
- Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt.
- Stir until well combined. Blend in milk.
- Pour filling into pie shell(s). Bake at 425°F for 15 minutes and then turn oven temperature down to 350°F.
- Continue to bake for 30-35 minutes or until a knife inserted into the centre comes out clean.
Measure out shortening and chill for about an hour until well chilled.
With a pastry blender, or two knives, cut in the chilled shortening into the flour until the mixture resembles coarse crumbs.
Drizzle in 2-3 tbsps of ice water over flour mixture and toss with a fork. Continue to add water, one tbsp at a time until the dough starts to come together.
Gather up dough and divide into two equal sized balls. Wrap each ball in plastic wrap and chill for at least 30 minutes.
My great aunt has an awesome trick for rolling out pie dough, which makes it super easy to transfer to the pie pan. Wipe your counter down with a damp cloth, and then lay a large piece of wax paper down. The wax paper will stick to the counter, giving you a smooth surface.
Dust the wax paper with flour and lay down your unwrapped chilled dough.
Using a floured rolling pin, roll out each ball to fit a 9 inch pie dish.
To transfer the dough, place the pie plate upside down over the dough circle and then lift the wax paper as you flip it over. Remove the wax paper and smooth out any creases with your fingers.
I ended up making four pumpkin pies for Thanksgiving, so I played around with a couple of different edges.
My favourite pie edge is to take a fork and use the tines to make a design along the edge.
To make the pumpkin pie filling, beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt. Stir until well combined. Blend in milk.
Pour filling into pie shell(s). Bake at 425°F for 15 minutes and then turn oven temperature down to 350°F. Continue to bake for 30-35 minutes or until a knife inserted into the centre comes out clean.
Serve a slice up with a dollop of freshly whipped cream!
