It’s Time for Pumpkin Pie!!!!

Per some of my readers requests, I’m posting my recipe for pumpkin pie. I wasn’t going to because it seemed so redundant as every food magazine and blogger is also trotting out the pumpkin recipes as the Thanksgiving holiday approaches. We don’t celebrate Thanksgiving once a year. Thanksgiving is a way of life in our household. We write daily gratitude lists and steep in our own joyful juices every day. So, this Thursday if you were to drop in on us, you would not find any of the usual holiday trappings. Oh, there will be food, as there always is at our place, but no candied yams or gross green bean casseroles. Forget about mashed potatoes or jellied canned cranberry crap in a crystal serving dish. And of course, since we are vegetarian, you would never find a turkey being cremated in our oven.

But I digress, as I am want to do frequently. You guys wanted a recipe for pumpkin pie, right? Ok, let’s do it then. I have been making a whole wheat crust that works great with pumpkin pie.

Whole Wheat Pastry Crust 

1 ¼ cups whole wheat pastry flour

1/8 tsp baking powder

¼ tsp salt

¼ pound unsalted butter, chilled

3 tbsp ice water

Place flour, baking powder and salt in bowl of a food processor.  Pulse to mix.  Cut butter into small cubes and toss into food processor.  Pulse until fine crumbs form.  Add ice water 1 tablespoon at a time.  Be careful not to add too much water.  You will end up with tough crust if you add too much water.  Mix until the dough sticks together when you press it between your thumb and fingers.

Dump the contents of the food processor into a bowl and gather the dough together, handling it as little as possible.  Form into a flat disk, wrap in plastic wrap and refrigerate for an hour or until chilled.

Once the dough has chilled, roll out on a lightly floured surface.  Move the dough a round a lot so it doesn’t stick to the surface.  If it breaks a bit, just pinch it back together.  Place rolled out dough in pie dish and finish your edges however you like.

Rope Edge: Position the thumb of your right hand over the edge of the dough at a 45 degree angle across the rim of the pan. Press the side of your index finger from outside the pan against your thumb and squeeze gently to form a diagonal ridge on the rim of the crust. Continue around until the entire edge is fluted.

Now you need to do a little par baking of the crust.  Place a piece of foil or parchment paper over the crust and weigh it down.  I use pie weights, but raw beans or rice work just as well. 

I like to put pie dishes on baking sheets to make it easier to put in and take out of the oven.  Just a helpful hint, especially with liquidy fillings.  Place in a preheated 350 degree oven and bake for 10 minutes.  While crust is baking, make your pie filling.

Pumpkin Pie Filling

1  15 oz can pumpkin puree

1/3 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1 tsp cardamom

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp. ground cloves

2 eggs

1  12 oz can evaporated milk

In a large mixing bowl, whisk all ingredients until smooth.

Remove crust from oven.  Remove foil or parchment and set aside.  Carefully pour filling into pie crust. 

Place pie into 350 degree oven and bake until a butter knife inserted into the center comes out clean, about 50 – 60 minutes. 

And your finished pie should look like this.

There you have it.  A simple recipe for a tasty pumpkin pie.

In case you are wondering what we will be eating this Thanksgiving (and I’m sure you are) it will be something tasty.  We started this tradition last year and we enjoyed it so much we decided to repeat it.  We stay in our jammies, watch old black and white movies and eat pizza (homemade, of course!) 





17 Responses to “It’s Time for Pumpkin Pie!!!!”

  1. 1 Pretty Project
    November 23, 2009 at 2:42 pm

    I am crazy envious that you are able to make your own crust! 🙂


  2. November 23, 2009 at 3:23 pm

    I’m extremely grateful to be blessed with sampling (i.e. scarfing) everything that comes out of your wonderful kitchen, darling.

    Yes, there is a glut of pumpkin pie recipes all over America this time of year; but my co-worker, P.B. insists that she wants YOUR recipe. P.B. says that she loves black bean soup, and she’s tried a lot of different recipes over the years. She says that your black bean soup recipe (posted to this blog on April 28th) yields the best black bean soup that she’s ever tasted. P.B. isn’t sure what’s different about your black bean soup recipe, but she knows something is. She’s realized that when she makes black bean soup from your recipe, she has to make a double or triple batch because everyone who tastes it wants to take some home.

    So P.B. (and a couple others at work) aren’t interested in just any pumpkin pie recipe… they want Vampiregran’s pumpkin pie recipe.

    And they are going to be very grateful that you’ve made it available.

    I love you!

  3. 4 Patty Burke
    November 23, 2009 at 5:59 pm

    Yup, Love your recipes! Maybe it is the love your pour into them, maybe it’s the happiness you experience daily ~ but, there is definitely something different and special aboout your recipes. Thank you for sharing them with us.
    The other Patty

  4. November 23, 2009 at 6:10 pm

    That pie is crazy gorgeous!!!! I’ve never gotten the trick to making the edge come out so Martha Stewarty. My compliments. Since you’re using whole wheat pastry flour, can I ask a silly question? Is it much different from regular whole wheat flour? I live in Italy and it’s already a win if you find wheat flour in general.

    • November 23, 2009 at 6:40 pm

      You can make the crust recipe using regular all purpose flour and it turns out great. If you wanted whole wheat crust and do not have access to whole wheat pastry flour, you could use about 1/2 cup regular whole wheat flour and the rest all purpose flour. Whole wheat pastry flour is milled using soft red wheat berries while the regular whole wheat flour uses had red wheat berries. Thanks for the compliment on my pie edges. It’s easier than you think. Try it!

      aka Vampire Gran

  5. 8 fallingnotflying
    November 23, 2009 at 7:55 pm

    Oh wow, we have no tradition for making pies where I’m from, or even using pumpkins in general. Looks yummy, please send me a slice in the mail, will you? 😉

    • November 23, 2009 at 8:43 pm

      If I could send a piece in the mail, I would. Where are you from that there is no traditional pie or pumpkin usage? Thanks for checking out my blog! Have a great day!

      aka Vampire Gran

  6. 10 Rob
    November 23, 2009 at 8:21 pm

    I’ve never heard of cardomom. Is it necessary? I’ve got everything else on hand…

    • November 23, 2009 at 8:41 pm

      Cardamom kicks ass! But if you don’t have any, the pie will still be yummy. FYI , cardamom is a member of the Ginger family. It is native to India and also grown in many tropical areas. It is widely used in Scandanavian and East Indian cooking. Thanks for checking out my blog. Happy baking!

      aka Vampire Gran

  7. November 23, 2009 at 9:08 pm

    Mmm I want pie.. We use cardamom a lot when we bake in Norway, especially in yeast doughs.

  8. 13 softballgirl78
    November 24, 2009 at 12:03 am

    Good post. That pie looks very delicious! 🙂

  9. November 24, 2009 at 3:02 pm

    I have a love/hate relationship with pumpkin pie. Sometimes I have it and it’s divine. Sometimes I have it and it it’s dry and unpleasant. This looks yummy!

    Have a happy Thanksgiving!

  10. November 24, 2009 at 7:31 pm

    Hi Christine!

    I love pumpkin pie, but I know what you mean. Nothing worse than crappy pie. This recipe is great and oh, so easy. I have never had a failure. I just went to the liquor store for bourbon to make Pecan Pies today. Should I post this recipe too?

    Have a great Thanksgiving!


  11. 17 Angel Kelly
    December 3, 2009 at 1:01 am

    I always seem to end up with burnt pie crust edges…..any tips

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