Since Thanksgiving is just around the corner I’m not going to waste any time here. Just trust me, this pie is worth the time it takes to make it from scratch. It’s fantastic with a shortbread crust, a gingerbread crust, or a regular crust.
Pumpkin Pie
Ingredients:
2 eggs, beaten
3/4 cup brown sugar
1-1/2 cups homemade smoked pumpkin puree
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/2 cup egg nog
1 ounce dark spiced rum
2 tablespoons molasses
1/2 stick melted butter
1/4 teaspoon cayenne
1 pie crust
Directions:
Preheat oven to 425 degrees. Have pie crust for 9-inch deep-dish pie ready. Mix all ingredients together and beat until smooth. Pour into waiting pie crust. Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees for 45 minutes. It is done when you can insert a knife into the center and it comes out clean. After cooling, store in the refrigerator.
Gingerbread Crust
Ingredients:
all-purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
pinch of cloves
¼ cup butter
¼ cup vegetable shortening
2 tablespoons molasses
2-4 tablespoons ice cold milk
Directions:
In a medium bowl, combine flour, sugar, salt, ginger, cinnamon, and cloves. Using a fork or pastry blender, cut in butter, shortening, and molasses until mixture is coarse and crumbly. Mix in milk, a tablespoon at a time, just until dough comes together. It only took 2 tablespoons for my dough, but it will depend on your flour and the humidity in your kitchen. You don’t want it to be sticky. Add a little more flour, if needed, to make a soft dough. Shape the dough into a round disc and cover with plastic wrap. Place into the fridge for at least 15-20 minutes to chill.
Shortbread Crust
Ingredients:
1/2 cup butter, melted
1 1/4 cup flour
3 tablespoons powdered sugar
Directions:
Preheat oven to 325 degrees F. In a medium bowl, mix butter, flour, and powdered sugar until crumbly.
In an 8-inch or 9-inch pie plate, pat crumb mixture evenly being sure to come up the sides to the edge. Crimp the dough with a fork or fingers.
For a pre-baked crust such as for an icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes.