The World’s Best Pumpkin Pie

With Thanksgiving around the corner, I’m planning the dessert portion of turkey dinner, which this year will be hosted by my sister-in-law. Thus, it’s time to save this somewhere instead of asking for it every year. Without another second of anticipation, here is my favourite pumpkin pie recipe, care of my mum!

Pie Crust

I have always wondered why people don’t just make this from scratch, as it’s so bloody easy. Store-bought can’t begin to compare to how delish this crust is!

• 1/2C shortening (I prefer to bake pastry with cold, unsalted butter, which makes for a more shortbread-y type base, but I just read online that half shortening and half butter apparently makes the flakiest and tastiest crusts – I might just mix that up this year!)
• 1C flour
• 3T cold water
• Shake of salt

This makes a single crust, but double it up and you’ll have a second one for a quiche if your heart so desires! Use the pastry cutter, roll it out on waxed paper, and place over the pie plate. (You might also consider refrigerating it for half an hour before you roll it out – my brother-in-law does this and his pies are really good!) Use floured fingers or a fork to shape the edges.

Pumpkin Pie Filling

I have a new pumpkin butter that I might somehow try to incorporate instead of the pumpkin and sugar, but this is the original recipe.

• 2 eggs slightly beaten
• 1 + 3/4C canned pumpkin (pure pumpkin, not mixed with anything else – the C is cups, not cans!)
• 3/4C sugar
• 1/2t salt
• 1t cinnamon
• 1/2t ginger
• 1 + 1/3C canned evaporated milk (again, cups not cans!)

Mix it all together, easy peasy. I also sometimes play around with the spices, throwing in some allspice or cardamom if I feel so inclined. In any case, just pour the filling into an uncooked pie shell and bake at 425F for fifteen minutes, then reduce heat to 350F for another 45 minutes.

Do not serve this alone. Make homemade whipped cream (heavy cream, beat in a cold metal bowl with a cold mixer, no other ingredients allowed!) and don’t skimp on it on a single plate.

Heaven!