When it comes to family traditions, my family really doesn’t have any. We’re not religious, and we don’t have deep roots in any oneplace. We do, however, have a special pumpkin pie every Thanksgiving. My dad, who bakes this pie from scratch, receives compliments on it every time. I decided that the time has come to share this wonderful recipe with the masses. So grab a friend and hop on into the kitchen to whip up some Pumpkin Pie: Adams Edition.
P.S To get the same result as my dad does, it helps to make the crust, and to puree a medium sized pie pumpkin rather than using canned pumpkin and a store bought crust!
1 ¼ cups all purpose flour
½ tablespoon sugar
½ teaspoon salt
1 stick or ½ cup chilled butter cut into ½ -inch cubes
3 tablespoons ice water
Mix flour,sugar, and salt.
Add butter and pulse (preferably by hand) until coarse meal forms. Add ice water while pulsing.
Form dough into to one ball. Flatten into a disk. Wrap in plastic and chill in the fridge overnight.
After chilling in the fridge overnight, mold the crust into a pie pan.
2 large eggs
1 medium size pie pumpkin (makes about two cups of cooked pumpkin puree)
1 ½ cups sweetened condensed milk
⅓ cup brown sugar
3 teaspoons pumpkin pie spice
½ teaspoon salt
First make the puree:
- Pre-heat the oven to 350 degrees
- Cut the stem off the top of the pumpkin
- Cut the pumpkin in half down the middle
- Scoop out the seeds.
- Cover a baking sheet with foil and lay the halves face down. Cover this with another layer of foil and bake at 350 degrees for 1 ½ hours.
- Remove the pumpkin from the oven and allow it to cool
- Once the pumpkin has cooled, remove the skin
- Puree in a food processor
Whisk the puree and the other ingredients into a bowl. Continue to whisk until smooth.
Pour into your homemade crust, that has been molded into the pie pan.
Heat in the oven at 425 degrees for 15 minutes
Reduce to the heat to 350 degrees and continue cooking for 35-40 minutes or until a knife inserted an inch from the crust comes out clean.
Cool and serve with whipped cream. Enjoy, and remember to have fun while making it!
Words by: Veronica Adams