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Tuesday, November 29, 2011

pumpkin pie

i can't imagine thanksgiving without pumpkin pie.  it's one of those classic desserts that has become synonymous with autumn, and it's something that i look forward to every year.  this year, for thanksgiving, ryan and i made two pumpkin pies (because really, one is never enough).  we love decorating our pumpkin pies with fall-themed cut outs from the extra dough.  the pies turned out great and were a huge success at our thanksgiving dinner.

 {rolling out the dough}

 {perfect pie crust!}

 {filling the pie crusts}

 {ready to go into the oven}

 {cooling down after baking}

{decorated and ready to enjoy!}

 . . .

pumpkin pie
pie filling adapted from libby’s
prep time: 15-20 minutes (plus one hour for chilling the dough)
baking time: 55-60 minutes
yields: 2 single-crust pies

2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
16 tablespoons (2 sticks) salted butter (cold)
approximately 4-6 tablespoons of cold water
3/4 cup granulated sugar
1/2 cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 large eggs
30 oz. libby’s 100% pure pumpkin puree
24 oz. evaporated milk

preheat your oven to 425 degrees F.  for the crust: place the flour and sugar into the bowl of a food processor.  cut the cold butter into cubes (approximately one inch) and add to the food processor.  pulse the food processor to mix the butter into the flour.  run the food processor, and slowly pour cold water into the mixture.  the mixture will form into a dough ball.  stop the food processor and divide the dough in half.  wrap each half in plastic wrap.  let the dough chill in the refrigerator for about one hour.  after one hour, roll out each half to fit a 9-inch pie plate.  place the dough into the two pie plates.  set aside.  

for the filling: in a stand mixer, combine granulated sugar, brown sugar, and spices.  stir in eggs, pumpkin, and evaporated milk.  pour the mixture into the two pie shells.  bake the pies at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F, and bake for 40 minutes, or into a knife inserted in the center comes out clean.  cool the pies for at least one hour.  optional: serve with fresh whipped cream.

love, laurie 


Papa said...

I can attest to the fact that these pies were wonderfully D-E-L-I-C-O-U-S !!!

Laurie said...

thanks papa!

his little lady said...

what?!? those looks absolutely so amazing, festive and delicious! now if only i had these baking skills!!
xo TJ

Laurie said...

@tanya thanks! we'll have to have a baking class together ;-)