By Kelly Bogard
Pumpkins are everywhere. It’s that time of year! You see them in stores, on signs and front porches, but most importantly you’ll find them in kitchens. Because it’s time to start thinking about Thanksgiving—the biggest food holiday of the year!
Did you know that Texas is among the 16 highest pumpkin producing states? That’s right. About 200 million pounds of pumpkins are grown right here in Texas each year, according to the U.S. Department of Agriculture.
Some are carved for Halloween and others are to decorate our homes. But the yummiest are made into any number of treats to kick off the holiday season. So this week, I’m making a Thanksgiving favorite.
For Pumpkin Pie, you will need…
1 15oz. can of packed pumpkin (not pie filling)
1 pkg pie crust
1 1/4 c half and half
3/4 c sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. coriander
Pumpkin pie is a classic holiday pie. There’s always at least one at our Thanksgiving dinner, along with other favorites like pecan. It’s also a great pie for the novice baker, because there’s really not much to it.
Start by heating your oven to 425 degrees. Then, in a small bowl, whisk together half and half with the eggs. You can use evaporated milk for the liquid. I prefer the creaminess of the half and half.
Place the pumpkin, sugar, all of the spices and the egg mixture into a food processor or blender and pulse to combine. This will give your pie a silky texture and remove any lumps the pumpkin might still have in it.
Pour the pumpkin mixture into a prepared pie shell that has not been cooked. I use the rolled pie crusts so I can use the second half to put a decorative edge on the pie.
Put the pie on a baking sheet to catch any drips and bake for 15 minutes. Once the timer goes off, lower the oven temperature to 350 and bake for an additional 45 to 50 minutes or until a knife inserted in the middle comes out clean. Let the pie chill for at least two hours before serving.
This is a great way to introduce kids or any novice baker to holiday baking and get some yummy results. If you have any left over, you can store it in the refrigerator for about a week. It never lasts that long at my house, though. From all of us at Texas Table Top, enjoy!
|Prep Time||5 minutes|
|Cook Time||1 hour|
|Passive Time||2 hours|
- 1 can (15 oz.) packed pumpkin not pie filling
- 1 pkg pie crust
- 2 eggs
- 1 1/4 C half and half
- 3/4 C sugar
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 tsp. coriander
- Heat oven to 425 degrees.
- Whisk the half and half together with the eggs.
- Combine the egg mixture, pumpkin, sugar and spices in a food processor and pulse until smooth.
- Place the pie crust in the bottom of the baking dish.
- Pour the pumpkin mixture over the crust.
- Place the pie pan on a baking sheet.
- Bake for 15 minutes.
- Reduce oven heat to 350 degrees.
- Bake for an additional 45 to 50 minutes or until a knife inserted in the center comes out clean.
- Chill for at least two hours before serving.
- Refrigerate for up to one week.
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