Traditionally at Thanksgiving, my family has pumpkin pies–out of the box. On the other hand, my husband’s family has a homemade pumpkin pie recipe that has been passed down from his grandmother.
Last year my husband brought this homemade pumpkin pie to Thanksgiving for the first time–and it was a hit! Everyone loved it and couldn’t get enough. Naturally, my husband made the pumpkin pie again this Thanksgiving–and it was just as good as last year! Nice, creamy and mmm…good!
Here’s the recipe:
Ingredients for Pastry:
9 ounces all-purpose flour (approximately 1½ cups)
¼ rounded teaspoon baking powder
2 tablespoons sugar
A pinch salt
5.25 ounces butter, cubed or coarsely grated (approximately ¾ cup)
1 egg yolk
2-3 tablespoons ice water
Ingredients for Pumpkin Filling:
1 squash
2 eggs
2 cups milk
½-1 cup sugar (depending on pumpkin used)
A pinch of salt
1 teaspoon cinnamon
1 teaspoon ginger
½-1 teaspoon nutmeg
Directions
To prepare, preheat oven to 350°F/175°C and grease a 9-inch pie dish. Cut the squash in half and remove the pulp. Place on a greased baking tray and bake until cooked, about 1 hour.
To make the dough, whisk the flour, baking powder, sugar and salt into a bowl. Cut in the butter with your fingers until mostly incorporated. Work in the egg yolk and ice water just until a dough forms.
Pour the crumbly mixture onto a work surface and ball with your hands. Pull about a third of the dough off and set aside for the lattice. Use your hands or a spoon to work the remaining dough into the pie dish and up the sides. Chill in the fridge until ready to use.
To make the filling, remove the cooked pumpkin from the oven and scoop the flesh into a large bowl. Mix in the other ingredients and pour into the pie crust.
To cook the pie and make the lattice, bake for 45 minutes. While the pie bakes, roll the remaining dough into a ⅛ inch thick disc. Cut ½ inch strips and refrigerate until ready to use. Remove the pie from the oven and criss-cross the pieces on top of the pie in a lattice top design. Brush with egg wash (1 egg, splash of water). Return to the oven and bake, until the middle is still just slightly wobbly, about 45 minutes. Remove from the oven and cool for 20-30 minutes before cutting.
Serve with vanilla ice cream, cream or milk.
