I could put in a cute story here about my relationship with pumpkin pie – But I’ll just cut to the chase …
This is hands-down the BEST pumpkin pie I have ever had in my entire life. It’s rich, creamy and enhanced with just the right amount of spice … Jim described it as “life-affirming”. We cook a lot in our home, but nothing has grabbed us in quite the same way as this simple pie.
Scratch-made and totally worth the extra effort.
Homemade Crust: Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup butter (cold and diced)
- 1/4 cup cold water
Homemade Crust: Directions
- Combine flour, salt and butter in a food processor
- Pulse a few times until mixture appears fairly uniform and has the texture of slightly-wet sand
- Continue to pulse and slowly add the cold water
- Pulse until mixture forms 1 ball
- Remove dough from processor and knead 6-8 times on a floured surface to fully incorporate all ingredients
- Wrap tightly with plastic wrap and store in the fridge overnight (or a few hours if you’re short on time)
- Remove dough from fridge about 30 minutes and allow it to warm up a bit before preparing the pie crust
- Using a rolling pin (or anything long and cylindrical … I used a water bottle), roll out the dough into a circle that is slightly larger than your pie dish
- Lay the dough in a buttered pie dish and use your fingers to gently press the dough into the corners and up the sides
Scratch-Made Pumpkin Pie: Ingredients
- 1 unbaked pie crust (see above recipe)
- 2 eggs
- 1 cup brown sugar
- 1 tablespoon flour
- 2 cups homemade pumpkin puree (Seriously, make your own. I only use fresh pumpkins in baking recipes – It makes a huge difference when it comes to flavor and texture. I used this recipe and left out the salt.)
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice (I blended my own – Find the recipe here.)
- 1 1/2 cups heavy cream
Scratch-Made Pumpkin Pie: Directions
- Preheat oven to 450*F
- Gently whisk eggs in a large bowl
- Add all other ingredients to the eggs and whisk until combined
- Pour pumpkin mixture into unbaked pie crust and fill until about 1/2 inch from the top of the crust
- Bake for 10 minutes at 450*F, then lower the temperature to 350*F and continue to bake for another 50-60 minutes until toothpick inserted in the center comes out clean
- Let the pie cool on the counter then place in the fridge to set overnight
- Cut a slice, add a dollop of whipped cream and indulge
For the past couple of years, Jim and I have made it our little tradition to have a mini-Thanksgiving (just the 2 of us) the Sunday after the actual holiday. Day of, we usually spend dinnertime with friends – Which is great, but having our own celebration allows us to reap the full benefits of Thanksgiving leftovers :)
This year we indulged in:
- roast turkey simply seasoned with salt, pepper and olive oil
- “stuffins” (stuffing baked in muffin tins)
- brussel sprouts with pecans and cranberries (amazing and ridiculously easy … thank you Alton Brown)
- gravy whipped up from turkey drippings
- Jim’s mashed potatoes
- scratch-made pumpkin pie (recipe coming soon!)
I can’t wait until someday we have a home big enough to host Thanksgiving for lots of family and friends … because we’ve certainly got it down pat in our little 600 square-foot apartment.
Hope all my fellow Americans had a wonderful holiday too!
Banana peppers are thriving!!
Can’t wait til they are big enough to eat … I just want to snap one off and take a bite!
Basil and parsley are also doing well :)
Still no sign of cherry peppers or cubanelles (lots of flowers though) – But I spotted 1 little Hungarian wax pepper last night :)
Unfortunately, the whiteflies are still hanging around. Every weekend I spend a couple of hours gently brushing their eggs and nymphs off the underside of leaves. Neem oil hasn’t been doing much to deter them, but I’m going to try this method for diverting them away from my plants in the near future.