Every year I impatiently wait for October 1st, the first day of the year I have semi-arbitrarily deemed acceptable to bake with pumpkin.
Of course most years I end up baking a pumpkin pie sometime during the summer just because it sounds good, but I digress.
Pumpkin is a key fall flavor, and since I don’t personally like apple pie (gasp), it’s my favorite pie of the season. If I exercise a considerable amount of self-restraint, one pie lasts me about a week. Although I’ve tried variations of pumpkin pie involving cream cheese, two layers, or no-bake methods, the classic remains my favorite.
I know some people find pies intimidating, or more accurately pie crust, so I have included the recipe I always use. It makes enough for a double crust so cut it in half for one single-crust pie. This crust is incredibly easy and consistently results in a lovely golden color, no tin foil necessary.
What’s your favorite fall pie?
2 cups all-purpose flour
1/2 tsp. salt
2/3 cup + 1 Tbsp shortening
6-7 Tbsp ice water
Measure shortening into a small bowl and place in freezer for 15-20 minutes. Pour water and a few ice cubes into a liquid measuring cup and set aside.
- Mix flour and salt in a larger bowl. Using a pastry blender (or a fork), cut in the chilled shortening until the pieces are pea-sized.
- One tablespoon at a time, pour water into mixture and gently mix with your pastry blender (or fork). Repeat until all is moistened and the dough will stick together as one ball. Divide dough in half and gently roll each half into a ball.
- On a lightly floured surface, gently flatten one ball of dough into a disc. Gently roll into a circle large enough for your pie plate. Transfer dough to pie plate, and trim to a half inch larger than the rim. Fold pastry under itself and crimp, if desired.
Classic Pumpkin PieAdapted from LIBBY’S®
1 pie crust for single-crust pie
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
2 large eggs
1 can (15 oz) pure pumpkin pure (I prefer LIBBY’s®)
1 can (12 fl. oz) evaporated milk
- Preheat oven to 425°F.
- Mix sugar, salt and spices in a small bowl until thoroughly combined.
- Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk and mix until filling is one consistent color.
- Pour into prepared pie crust.
- Bake for 15 minutes at 425°F, then reduce oven to 350°F and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours, then serve or refrigerate.