A Squared: And Finally... Traditional Pumpkin Pie & Whipped Cream

Sunday, December 2, 2012

And Finally... Traditional Pumpkin Pie & Whipped Cream

This is the last Thanksgiving-related post.  I promise.  But, I think I saved the best for last.  Pumpkin pie really needs no introduction, does it?  I've included my tried and true recipe here.  It includes a homemade crust and fresh whipped cream and it is the one Thanksgiving dish that I can always count on disappearing within a day or two of the holiday.  It's one of Alex's favorite holiday weekend breakfasts!  I've also included a recipe for using up that excess filling and crust that you might have around if you have an off-sized pie plate like I do.

I hope you all had a wonderful Thanksgiving-- can't wait to start planning for next year!

Traditional Pumpkin Pie

For the crust:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2/3 cup unsalted butter, cold and cut into chunks
  • 6 - 7 Tbs. ice water
  • 1 egg
  • 1 Tbs. water
For the filling:
  • 1 1/2 cup granulated sugar
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 4 large eggs
  • 29 oz. can Libby's 100% pumpkin puree *NOT pumpkin pie filling
  • 2 12 oz. cans Carnation Evaporated Milk
Stir together flour and salt in a medium bowl. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 Tbs. of the water over one portion of the mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbs. water at a time until all the dough is moistened. Lightly flour your hands and form the dough into a ball.

On a lightly floured surface (a pastry mat is preferable), flatten out the dough ball. Roll from center to edges into a large circle, about 1/4 to 1/2 inch thick.

To transfer pastry, loosely fold the circle in half and then in half again and unfold into your pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Gently press the dough into the edges of the pie plate and trim pastry just over the edge of the plate rim.  Set aside leftover pastry dough.

Roll remaining dough out onto your lightly floured surface.  Using small cookie cutters like these fall shapes, cut out a variety of shapes.  In a small bowl whisk together egg and water until totally combined.  Using a pastry brush, use the egg mixture as a "glue" to secure pastry shapes to the edge of the crust in the pie plate.  Brush egg wash on to crust, secure pastry shape, overlap the next shape on the edge of the first with egg wash, and repeat until crust is totally covered.  Once complete, use the brush to apply egg wash to entire crust.

Preheat oven to 425 degrees.  Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour mixture into prepared pie shell until it is just below the edge of the crust. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 2 hours.

Keep an eye on the crust as it has a tendency to brown and bake faster than the rest of the pie.  If you notice it browning too quickly during baking, loosely tent foil over the edges of the crust for the remaining bake time.

This recipe is technically for a double-pie crust and double filling. Even though I only made one pie, because the pie plate I used (see below for the actual Emile Henry pie plate that I own) is slightly larger than normal, I have to use a double recipe.  In order to use up the excess filling mixture, I poured it into 4 ramekins and baked for about 20 minutes at 425 degrees.  Remove from oven, place 2-3 cut pastry shapes to the top, brush with egg wash, and bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.

Derived from recipes by Libby's and the Better Homes & Gardens Cookbook

Fresh Whipped Cream

  • 1/2 pint whipping cream
  • 1 tsp. real vanilla extract
  • 2 Tbs. confectioner's sugar
Pour cream and vanilla extract into a chilled mixing bowl.  Beat with a mixer until soft peaks form, being careful not to overbeat (or you will make butter).  Gently fold in powdered sugar and serve.


  1. I LOVE pumpkin pie for breakfast. With fresh whipped cream, it's hard to beat!


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