Silky Smooth Pumpkin Pie

Silky Smooth Pumpkin Pie sharingthyme.com

I am in love with this pumpkin pie recipe. It is no more difficult to make than a basic pumpkin pie, but yields such a smooth finish and holds up brilliantly to slicing. When it comes to pies, I am a rustic-homemade type of gal. I love the look of a homemade non-perfect crust and the whip cream just piled high in the middle. There are times for piping and fancy things, but for the holidays I like my pies to look, taste and be homemade. Once you try this pie you will only want homemade as well, and once you have tried it you will know how simple it is to make all three elements in a snap at home!

This recipe makes two crusts and two pie fillings. Sometimes I will save half of the dough and pour half of the pumpkin batter into a large jar and either give to a friend, or keep in the fridge for a couple days and make another one. This time I made one for a dinner party and saved the other ingredients in the fridge to whip up the night before Thanksgiving.

Enjoy this lovely Thanksgiving season and try pull the giving thanks attitude over into December and the new year. It truly rubs off on others and we all end up being better for it! First off, I am thankful for pie, and leftover pie. And for my babies who think having pumpkin pie for breakfast is totally normal ;)

Silky Smooth Pumpkin Pie sharingthyme.com

Recipe below…

1. Place flour into a food processor. Add cold butter cubes and salt and pulse until butter is pea size. Slowly drizzle in the ice water while pulsing and continue to pulse just until the dough begins to form a ball and pulls away from the edge. Divide into two balls then flatten into two discs, by gently patting down in between plastic wrap or a zip lock bag. Wrap and place in fridge for 30 minutes before using. Makes two pie crusts. (or a top and a bottom for a different pie!)

*note- if you do not have a food processor no worries! Just “cut in” the butter with a pastry blender or two knives till pea size, then slowly add the water while stirring with a spoon and then use your hands to squeeze and form a ball of dough. This is the traditional way of making pie crust ;)

Silky Smooth Pumpkin Pie sharingthyme.com

1. In a mixing bowl place, pumpkin puree, sugars, spices, and salt. Mix on low speed for 2 minutes until well combined.

Silky Smooth Pumpkin Pie sharingthyme.com

2. Slowly add the sweetened condensed milk, then the eggs and yolks one at a time until well incorporated. Add vanilla. Scrape down the sides. This recipe makes two pies.

Silky Smooth Pumpkin Pie sharingthyme.com Silky Smooth Pumpkin Pie sharingthyme.com

3. Pour into an unbaked pie crust and bake for 15 minutes at 400 degrees. Then lower the oven to 325 degrees and bake for an additional 45 minutes or until center just barely jiggles.

Silky Smooth Pumpkin Pie sharingthyme.com

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Silky Smooth Pumpkin Pie (makes 2)

1 29 oz can pumpkin puree

2/3 cup granulated sugar

3/4 cup brown sugar

1 1/2 tsp cinnamon

1 1/4 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp all spice

1 tsp salt

2 (14 oz) cans sweetened condensed milk

4 eggs

2 yolks (in addition to the 4 eggs)

2 tsp vanilla bean paste, or vanilla extract

Method:

1. In a mixing bowl place, pumpkin puree, sugars, spices, and salt. Mix on low speed for 2 minutes until well combined.

2. Slowly add the sweetened condensed milk, then the eggs and yolks one at a time until well incorporated. Add vanilla. Scrape down the sides. This recipe makes two pies.

3. Pour into an unbaked pie crust and bake for 15 minutes at 400 degrees. Then lower the oven to 325 degrees and bake for an additional 45 minutes or until center just barely jiggles.

 

Pie Crust (makes 2)

2 1/2 cup flour

1 cup cold butter, cubed

1/2 tsp salt

9-10 tbsp ice water

Method:

1. Place flour into a food processor. Add cold butter cubes and salt and pulse until butter is pea size. Slowly drizzle in the ice water while pulsing and continue to pulse just until the dough begins to form a ball and pulls away from the edge. Divide into two balls then flatten into two discs, by gently patting down in between plastic wrap or a zip lock bag.Wrap and place in fridge for 30 minutes before using. Makes two pie crusts. ( or a top and a bottom for a different pie!)

*note- if you do not have a food processor no worries! Just “cut in” the butter with a pastry blender or two knives till pea size, then slowly add the water while stirring with a spoon and then use your hands to squeeze and form a ball of dough. This is the traditional way of making pie crust ;)

 

Recipe adapted from The Southern Pie Book by Jan Moon

 

Whip Cream

1 cup heavy whipping cream

1- 1 1/2 tbsp sugar

1 tsp vanilla bean paste, or extract

Method:

1. Place whipping cream in a metal bowl of a mixer or if you are using a handmixer try to use a metal bowl as well. Turn on to medium high and begin to whip with the whisk attachment. After about 30 seconds sprinkle in the sugar and vanilla bean paste and continue to whip until medium to stiff peaks form.

*note- this can also be done by hand with a plain whisk. It is really not too difficult…just whisk your little heart out, and voila you will have homemade whip cream. I do it by hand about 50% of the time because my mixer is in use.

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