A classic dessert to have at Thanksgiving is of course pumpkin pie. I am probably a little partial to this pumpkin pie recipe since it’s what my mother fixed every year when I was growing up. But it is so good! This recipe uses the Libby Pumpkin recipe on the back of the can, but there are also extra ingredients that my mother adds to make it taste even better.
And what’s pumpkin pie without your own freshly whipped whipping cream?! Included in this post how to make your own whipping cream, as well as how to make your own pie crust. And there are extra tips about the pie crust that I’ve learned over the years that I’m sharing with you.
I am really grateful for a wonderful mother who taught me how to make food items from scratch. Sometimes I wish I would have paid more attention to how she made things, but I am grateful for what I have learned from her.
Pumpkin Pie Recipe:
| Pumpkin Pie | Print |
- 2 unbaked 9" pie crusts
- 1 (29 oz.) can Libby 100% Pure Pumpkin
- 1½ cups sugar
- ½ cup brown sugar
- 1 teaspoon salt
- 3½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves
- 2 teaspoons pumpkin pie spice
- 4 large eggs
- 2 (12 oz.) cans evaporated milk
- Prepare two 9" pie crusts (see homemade pie crust recipe below)
- Preheat the oven to 425 degrees.
- Using a mixer, mix the Libby's Pumpkin, sugar, brown sugar, salt, cinnamon, ground ginger, cloves, pumpkin pie spice, and eggs. Gradually stir in the evaporated milk and mix well.
- Evenly pour the pumpkin mixture into the pie crusts. Place aluminum foil over the edges of crust so they don't burn (see photo and instructions below).
- Carefully place the pumpkin pies in the oven and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees for 40-45 minutes. Insert knife in the center of the pies. If it comes out clean, the pies are done.
Double Pie Crust Recipe:
2 cups flour
1 teaspoon salt
1/3 cup shortening
1/3 cup + 2 Tablespoons butter, softened
6-8 Tablespoons ice water
Directions:
In a medium bowl, mix the flour and salt. Cut in the butter and shortening until crumbly. Add water one Tablespoon at a time, gently tossing with a fork. Handle the dough as little as possible. Divide the dough into two round balls and refrigerate for a 1/2 hour before rolling out.
I’m no professional at making pumpkin pie or pie crust, but I have learned a few things along the way that I want to share.
After you roll out the pie crust, the easiest way to move it to the pie plate without it breaking is by rolling it around the rolling pin.
Use a knife to trim the extra long pieces of dough that hang over the side of the pie plate. Make sure you leave enough dough to be able to flute or crimp the edges of the crust. Use the extra pieces of dough to fill in the areas where it’s not quite long enough to flute or crimp. (I obviously can’t ever quite get my dough rolled out perfectly round.)
For a couple of years when I baked my pumpkin pies, the crust would always come out a very dark brown (not quite burnt, but close). I finally asked around and learned the trick. Before baking the pies, take aluminum foil and cover the crust so it doesn’t turn dark brown.
Whipping Cream Recipe:
1 cup whipping cream
2 Tablespoons granulated sugar
1/2 teaspoon vanilla
Directions:
Add the 1 cup whipping cream to a bowl. Using a hand mixer, beat the cream for about 5 minutes until it starts to thicken. Add in the sugar and vanilla and mix until soft peaks form in the whipping cream. Make sure not to over beat or cream will turn lumpy.
I hope these tips are helpful for you to be able to make your own homemade pumpkin pies, pie crusts, and whipping cream. It does take a little more time to make it from scratch, but it costs less than buying pre-made pumpkin pies, and it tastes so much better!
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