Pumpkin pie and butternut squash soup are the two dishes you can count on us to bring to a Thanksgiving feast. With 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 deep dish 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 blend in the food processor with the flour and salt until incorporated.
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 pie pan.
4. Press into the pan and crimp the overhang around the edges.
5. Set aside.

STEP THREE – Make the Filling

Ingredients:

1 15-ounce can pureed pumpkin
1 12-ounce can evaporated milk
2 large eggs
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 pumpkin, milk, and eggs and whisk well.
2. In the small bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
3. Add the dry to the wet ingredients and stir to 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 35 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 speed for 1 minute until stiff peaks form.
2. Add the powdered sugar and whip until combined.
3. Top the pie with a dollop of whipped cream.

Recommended Serving Size: 1 slice (⅛ of pie) with 2 tablespoons whipped cream

Exchanges: 2 starch, 2 fat