This year, our family wasn’t getting together for Thanksgiving because of various other plans. I offered to work and then went over to Kasey & Matt’s to eat with them. Kasey asked me to bring pumpkin pie. I’d made it before, so I knew that wouldn’t be a problem, but I decided I wanted to kick it up a notch. Normally, I’d just buy a frozen pie crust and Cool Whip. This year, I opted to make a crust from scratch and make homemade whipped cream with my homemade vanilla.
And, it was surprisingly simple. So easy that I’ve vowed to never buy frozen pie crusts or Cool Whip ever again. I dare you to try it and not make the same vow.
Easy No-Roll Pie Crust
(from Joy the Baker)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 Tablespoons sugar
1/8 teaspoon baking powder
1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
1/4 cup vegetable oil
1 Tablespoon cream cheese, room temperature
2 Tablespoons cold milk
In a medium bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re in well incorporated into the flour. Some butter bits will be tiny, other the size of small peddles. The dough may even begin to some together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations.
Place the prepared crust in the freezer while you preheat the oven and prepare your filling. Remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to your particular recipe.
(Makes one 9-inch pie crust.)
1-15 ounce can pumpkin puree
3/4 cup packed brown sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 egg yolk
1/2 cup evaporated milk
1/2 cup heavy cream
1 9-inch unbaked pie crust
Set a rimmed baking sheet on the center rack in the oven. Preheat oven to 400 degrees F.
In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and cloves until well combined. Add eggs, evaporated milk and heavy cream. Mix everything until completely smooth.
Pour pie filling into an unbaked deep dish pie shell. Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F. Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely). It’s best to allow the pie to cool on the counter and then chill it in the refrigerator before serving. Serve with a dollop of whipped cream.
(The pie can be made up to 2 days ahead and stored in the refrigerator covered.)
Sweetened Whipped Cream
(from Savory Sweet Life)
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla
Beat heavy cream until soft peaks form. Add powdered sugar and vanilla and continue to whip until medium peaks form. Serve immediately or store in the refrigerator.