Pumpkin Pie

Pumpkin pie and butternut squash soup are the two dishes you can count on us to bring to a Thanksgiving feast. With a homemade crust and whipped cream, this seasonal treat is simply the best!

STEP ONE – Preparations

  1. Preheat the oven to 425°F.
  2. Get out a food processor and a 9-inch glass pie pan.
  3. Get out a large bowl and a small bowl.
  4. Set up a cooling rack.

STEP TWO – Make the Crust

Ingredients:

5 tablespoons unsalted butter
1 cup all-purpose flour
½ teaspoon fine sea salt
2-3 tablespoons cold water

Instructions:

  1. Cut the butter into small pieces and pulse in the food processor with the flour and salt until the texture resembles coarse crumbs.
  2. Add 1 tablespoon of cold water at a time until the ingredients form a ball of dough.
  3. Place the dough on a lightly floured surface and use a floured rolling pan to roll to a diameter a little larger than the 9-inch glass pie pan.
  4. Press the dough into the pan and crimp the overhang around the edges.
  5. Set aside.

STEP THREE – Make the Filling

Ingredients:

2 large eggs
1 15-ounce can pureed pumpkin
1 12-ounce can evaporated milk
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

Instructions:

  1. In the large bowl, combine the eggs, pumpkin, and milk and whisk well.
  2. In the small bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
  3. Add the dry ingredients to the wet ingredients and incorporate without overmixing.

STEP FOUR – Bake the Pie

  1. Pour the filling into the crust and bake for 15 minutes.
  2. Lower the oven to 350°F and bake for another 30 minutes or until a knife inserted into the center comes out clean.
  3. Cool the pie on the cooling rack for 2 hours.
  4. Serve immediately or refrigerate.

STEP FIVE – Make the Whipped Cream

Ingredients:

1 cup whipping cream
2 tablespoons powdered sugar

Instructions:

  1. In the stand mixer, whip the cream on high for 1 minute until stiff peaks form.
  2. Add the powdered sugar.
  3. Top the pumpkin pie with a dollop of whipped cream.

Recommended Serving Size: 1 slice (⅛ of the recipe) and 1 tablespoon of whipped cream

Exchanges: 2 starch, 2 fat

Posted by

Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

17 thoughts on “Pumpkin Pie

  1. Dad gummit! Can you hide the pics on your site after a day? I keep looking to see if I’ve missed a post from out your way and the pictures make me hungry. And I’ve just finished breakfast! Just teasing, but of course, but thought you might like to have that itty-bitty feedback.

    Liked by 1 person

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