Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!
It is my favorite time and favorite meal of the year, Thanksgiving and it is also Pie Season! So to kick off my Thanksgiving Series, I am making the classic staple Pie of Thanksgiving, Pumpkin Pie! Creamy, decedent, and full of Fall spices and fresh Pumpkin; everyone will love and enjoy this and go back for seconds; this will be everyone’s go to Pumpkin Pie recipe!
Ellen’s Homemade Pumpkin Puree recipe: • Pumpkin Puree From Scr...
Ellen’s Homemade Pie Crust recipe: • Classic Pie Crust Reci...
1 (8-ounce) tub pumpkin spice or regular cream cheese spread, softened
2 cups mashed fresh pumpkin puree
1 cup white sugar
1/4 teaspoon salt
1 extra-large whole egg and 2 extra-large egg yolks, slightly beaten (room temperature)
1 cup evaporated milk
1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 pie dough, homemade or refrigerated
Whipped cream, for serving (optional)
Sprinkling of ground cinnamon, optional
1 (9-inch) refrigerated or homemade pie crust
Spray a 9-inch pie plate with cooking spray or grease with butter. Place the pie dough 1 down into the prepared pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Place the pie shell into the freezer for 1 hour to firm up.
Preheat Oven to 350 degrees
Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the pie shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes; then after that, remove the foil and pie weights (or beans) and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling: In a large mixing bowl with a hand mixer, add in the cream cheese spread and cream on medium speed until fluffy. Then add in the pumpkin puree to the cream cheese and continue mixing until well blended. Add the eggs mixed with the yolks, evaporated milk and melted butter, and beat until well incorporated. Add and stir in the vanilla extract, cinnamon, nutmeg, cloves, and ginger. Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Remove from the oven and place the pie on a wire rack and cool to room temperature (about 30 to 45 minutes or longer). Cut into desired slices and top each piece with whipped cream and sprinkling of cinnamon on top (if desired) and enjoy!
Ellen’s Pie recipes playlist: • Pies 🥧
Ellen’s Thanksgiving recipes playlist: • Thanksgiving Recipes
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