Thanksgiving Pumpkin Pie Recipe
For those who celebrate it, Thanksgiving is round the corner. For the rest of us, it's a great time to hunt out the best Thanksgiving recipes, and join our American friends in baking, cooking and feasting! And what better place to start than the delicious pumpkin pie? This is a traditional recipe, given to me by my American aunt, so thank you to her for sharing with us how to make pumpkin pie the American way! It's one to add to your list of favourite pumpkin recipes NZ!
Makes a 9"/22cm pie
- 1½ cups pureed pumpkin. You can buy canned or make it fresh by roasting and then blending. Personally, I'd always opt for fresh but make sure you choose a pumpkin variety with a bright, sweet flesh if you want that classic orange look! You can also turn the leftovers into roast pumpkin soup - yum!
- ½ cup white sugar
- ¼ cup brown sugar (light or dark)
- 1 tbsp maple syrup
- 1¼ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ teaspoon ground allspice
- 3 eggs, lightly beaten
- 1¼ cups milk
- 6oz (170ml) evaporated milk
- 9"/22cm unbaked pie shell with high crimped edges. Again, you can buy pre-made or make fresh. If making your own: mix 2 cups all purpose flour with 1 tsp salt; cut in 1 cup shortening; add ½ cup very cold water; fold together with a fork.
- Preheat oven to 205˚C (400˚F).
- Pre-bake the pie shell for about 10 minutes. Pie weights may be used to prevent the pie shell from bubbling up or losing its shape.
- Remove pie weights, if used, and set aside.
- Mix together the pumpkin, sugars, maple syrup and spices.
- Add in the eggs, milk and evaporated milk. Stir until combined.
- Pour the mixture into the baked pie shell. Note, the filling is a generous amount.
- Bake at 205˚C (400˚F) for 50 minutes or until a knife inserted halfway between the centre and the edge comes out clean.
- Cool on a rack.
- Serve slightly warm or at room temperature with a dollop of whipped cream on top (optional: mix in a sprinkling of cinnamon to the whipped cream).