Pumpkin Pie

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 with an oven rack in the middle.
  2. Get out a small and a large bowl and a 9-inch glass pie pan.
  3. Get out a food processor.
  4. Get out a rolling pin.
  5. Set up a cooling rack.

STEP TWO – Make the Crust

Ingredients:

⅓ cup of cold unsalted butter
1 cup of all-purpose flour
½ teaspoon of fine sea salt
2-3 tablespoons of cold water

Instructions:

  1. Add the flour and salt to the food processor.
  2. Cut the butter into small pieces and add to the food processor.
  3. Start the food processor and mix the ingredients until they resemble coarse crumbs.
  4. Add 1 tablespoon of cold water at a time until the ingredients come together into a ball.
  5. Remove the dough from the food processor and place it on a lightly floured countertop.
  6. Lightly flour a rolling pin and roll out the dough to a diameter a little larger than the 9-inch pan.
  7. Press the dough into the pan, crimping it along the edges.
  8. Set aside.

STEP THREE – Make the Filling

Ingredients:

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

Instructions:

  1. In the small bowl, mix together the sugar and spices.
  2. In the large bowl, whisk together the eggs, pumpkin, and milk.
  3. Add in the sugar and spices and combine them with the wet ingredients.
  4. Pour the filling into the prepared pie crust and bake for 15 minutes at 425°F.
  5. Lower the oven temperature to 350°F and bake the pie for another 30 minutes. You can check for doneness by inserting a knife into the center. If the blade comes out clean, the pie is good to go!
  6. Cool the pie on the rack for 2 hours. Once it’s cooled, serve or refrigerate.

STEP FOUR – Make the Whipped Cream

  1. In a stand mixer, add 1 cup of whipping cream and whip on high until stiff peaks form. This should take about a minute.
  2. Add a touch of powdered sugar.
  3. Top the pie with a dollop of whipped cream and enjoy!

Recommended serving size: 1 slice of pie (⅛ of the recipe) and 1 tablespoon of whipped cream

Exchanges: 2 starch, 2 fat

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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.

15 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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