This is not your average ho-hum obligatory Thanksgiving pumpkin pie (although, let’s be honest, I’ve yet to shake my head at any offering of pumpkin pie). This pie boasts spicy ginger & nutty maple flavors & when combined with your very own homemade pie crust, is pretty much guaranteed to make you the most appreciated person at your Thanksgiving meal. Are you guys aware of how closely this food fest is approaching? Do you have your menu lined up already?
I haven’t even begun to think about what we’re going to eat, except for this pie of course. We will eat lots of this pie & I won’t even feel bad about it. Until I do. Then I will. And then I will eat more pie. Are you following?
Am I the only one who appreciates a hefty chilled piece of pumpkin pie? Have you ever tasted it fresh out of the oven? Although I would say that 99% of pies are better warm, this pie is definitely better served at either room temperature or chilled. You can even make it a day or two early if you want to save yourself the trauma of creating a meal & dessert spread on the same day (you crazy ambitious people, you!)
In previous years, I was waaaay more of a go-getter with my pumpkin pies & actually made them from fresh pumpkin. You definitely can do that, but honestly, we couldn’t tell the difference in the flavor of the pie & it added a few extra steps that made the whole process seem less appealing to me. But I’m not stopping you! If you’ve got some pie pumpkins lying around, just slice them up, scoop out the goods (save the seeds to roast them!) & bake the pumpkin, skin side down in a baking dish with 1 inch of water, covered in foil for about 30 minutes at 400 degrees. You’ll know when it’s ready to use when you can easily pierce a fork into the flesh.
I enjoy a good ol’ organic brand of canned pumpkin myself. I’d rather take that energy saved from the pumpkin cooking & put it towards the crust. Seriously, have I convinced you yet that you need to make your own crust? Please make your own crust! Then you can add little turkey shapes out of the extra crust scraps, place it on your pie & really make yourself look like you’ve got lots of time on your hands….
- 1 piecrust
- 2 large eggs
- 1 15-ounce can pure pumpkin puree
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cloves
Set the oven rack in the lowest position & preheat the oven to 350. Whisk all the filling ingredients together. Pour the mixture into crust. Before baking, cut a pie-shaped hole out of a piece of aluminum foil & gently place it over the pie so that the pie filling is exposed. Bake the pie for a total of 60-70 minutes (until center is set), but take the foil off after 40 minutes. Let it cool to room temperature before serving. You can make this pie up to 2 days ahead if you stick it in the fridge loosely covered in plastic wrap.
Recipe taken from Real Simple Magazine
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