Yummy Homemade Pumpkin Pie

Truly absolutely nothing smells or looks better as Thanksgiving dessert than a homemade pumpkin pie.

To me, the smell of homemade pumpkin pie will absolutely conjure up an image made up of family as well as celebration, that has been ever so gently seasoned with good cheer, comfort and of course love.

Whether served warm or cold, with a delicious home crust, pumpkin pie comprehensively finishes off a genial, fall meal.

If you have a food processor, this recipe will be as easy as pie! Oops, sorry!

Piecrust Ingredients

1-1/4cups of "all purpose" flour
2 tsp. granulated sugar
1/2 tsp. salt
1/2 cup of butter that has been cut into 1-inch pieces
2-4 tbsp water

Filling Ingredients

1 15 oz. can of pumpkin puree or using food processor puree your own
1 14 oz can of sweetened condensed milk
3 large eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves

Directions

Fit your food processor with the metal blade, place sugar, salt and flour into the processor and push pulse a few times to mix the ingredients.

Add the butter pieces and press pulse for about 20-30 seconds. The mixture should appear as coarse fragments.

Take the water, and as the motor runs, trickle in two tbsp of water, and process for approximately 15 seconds. If the mixture does not look like dough, add the remaining water and process for about 10 to a maximum of 15 seconds more. If over processed your piecrust will not taste right!

Shape the dough into a ball with your hands, then flatten it with your hands, and wrap it in plastic wrap, and refrigerate for about a half an hour.

With your oven rack in the oven in the lower 1/3rd of the oven preheat your oven to 375F (190C).

Using a tiny bit of flour on your rolling pin and your rolling surface to prevent the dough from sticking, roll the refrigerated dough into a 13 inch circle. Many very experienced cooks use a pie rolling special cloth that is sold under the name of gourmet pastry cloth. Some even use a rolling pin cover as well.

Carefully drape the dough onto your rolling pin and place the circle of dough into a 9-inch pie tin.

After trimming the ends, crimp down the crust with a fork.

You are now ready to make your own pumpkin pie filling, so take a large bowl and whisk the eggs, and then add the remaining ingredients. Mix it until it has a smooth texture, then pour it into your prepared crust.

Place the pie onto a baking sheet to catch spills. Bake the pie approximately 45-55 minutes. You can tell when it's done by inserting a butter knife about 1 inch away from the crust edge, and if it comes out clean, it's done. The middle part will appear to be jiggly and wet, even when it's done.

Set aside to cool and then refrigerate. Serve with a dollop of homemade whipped cream

Variations and Tips

Different ways to make homemade pumpkin pie are to use a layer of crushed ginger snaps on top of the crust prior to adding the filling.

Others have suggested separating the whites from the yolks during preparation, as this makes for a lighter pie filling.

Others have said that they use brown sugar and whipping cream to make it the right consistency rather than using the sweetened condensed milk.

One person sprinkles a bit of cinnamon on top of the whipped cream adorning his pie.

Many cooks also report that their family liked less or more sugar in their homemade pumpkin pie.

Also, in order to prevent a soggy crust many people bake their crust slightly before adding the filling, but on the other hand, many have said that since the pie must bake so long, there's never a soggy crust.

Another tip is that if your crusts come out tough instead of flaky, you are probably overworking the dough. Be gentle with it instead, and you will surely find quite a difference.

You will love your home made pumpkin pie and so will your family, and though it will often inspire a happy nod when its served, and a wide grin when it's finished, you will know that you have made a homemade pumpkin pie that is now your signature pie!