For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas. For the last several years my mom and I have been using this recipe that she found in a holiday Sam’s Club catalog. It makes a delicious, deep, custardy pie, and the best part is that it’s all from scratch!
This weekend some of our friends organized a Friendsgiving potluck meal. I am so grateful for our community, and what better way to cherish and celebrate good community than with a ton of good food?! Our friends are an extension of our family, and I was so excited to have a chance to make my family’s pumpkin pie for them.
I have never made this recipe with canned pumpkin puree. I always use homemade. If you have never made homemade pumpkin puree before, don’t sweat it. It really isn’t hard. Takes some time and getting your hands dirty, but it’s not hard. Here’s a good post from the Pioneer Woman on how to do it. (Oh I got to see her like at the Kentucky Proud IncrEDIBLE food show as part of my birthday! Thanks Dara!)
You can buy the Sugar Baby/Pie Pumpkins at he grocery store in the fall, but I like to pick them up at the orchard when Will and I go for Apple Fest. Here are some pictures from my pureeing experience:
From Scratch Deep Dish Pumpkin Pie
Follow the instructions in this recipe, but make the measurements a little larger:
- 1 1/4 cup Flour
- 1/2 cup Cold Shortening (or use half shortening & half butter)
- 1-2 tablespoons Sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (I like to add it to the crust for my Pumpkin Pie)
- 2 to 3 tablespoons Cold Water
- 2 Eggs + 1 Yolk
- 1 1/2 cups Heavy Cream
- 2 cups Homemade Pumpkin Puree
- 1/2 cup Brown Sugar
- 1/3 cup White Sugar
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Pumpkin Pie Spice (or about 1 1/2 teaspoons Cinnamon, 1 teaspoon Nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon All Spice)
- Topping: Candied Nuts and/or Whipped Cream
- Mix flour, salt, cinnamon, and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
- Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
- Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
- Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. If you want it flakier, roll it into a large rectangle, fold it like a letter width wise and length wise and then roll it out again.
- You want to use your biggest pie pan. You need one that’s either deeper or wider than normal because this makes a lot of filling.
- Trim off the extra crust and flute the edges using your preferred method.
- Preheat oven to 400.
- In a large bowl, whisk together the heavy cream, eggs, and extra egg yolk.
- Add the sugars and spices and whisk again.
- Add the pumpkin puree and mix it in gently. According to the Sam’s recipe, over mixing is a large cause of the cracks you sometimes see in pumpkin pie (that and over baking).
- Pour into prepared crust.
- Bake for 50 minutes (mine is almost never done at 50 minutes). The center should still have a little jiggle to it. Check the center with a knife; if it comes out clean then the pie is done. If it isn’t done keep baking and checking it about every 5 minutes.
- NOTE: At some point you may need to cover your crust with foil to minimize burning.
- Top with desired toppings.
This pie definitely serves 8 probably should be sliced into 10 because the pie is very tall.
If you give this pie a try, let me know what you think of it!