Pumpkin Pie and Pie Crust Recipes

pumpkin pie ingredients

So loving Make the Bread, Buy the Butter: What You Should and Shouldn’t Cook from Scratch — Over 120 Recipes for the Best Homemade Foods. So I got permission to print this recipe for all of you people thinking ahead to Thanksgiving (though why wait?!)


Jennifer Reese’s Pumpkin Pie

Make it or buy it? Make it.
Hassle: Once you have the crust, it’s just stir, pour, bake.
Cost comparison: Homemade: $3.68. Sara Lee frozen: $5.99. Safeway in-house
bakery: $8.79.

1¼ cups canned pumpkin puree
2 large eggs
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
⅛ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
1 cup half-and-half
One 9-inch pie crust (page 153), partially baked

1. Preheat the oven to 375 degrees F.

2. In a large bowl combine the pumpkin, eggs, sugars, cinnamon, nutmeg, ginger,
and half-and-half and beat until smooth. Pour into the crust.

3. Bake for 35 minutes. This is incredible served warm out of the oven, and almost
as good cold.


Jennifer Reese’s Pie Crust Recipe

Make it or buy it? Make it.
Hassle: A pie crust can be mixed in 4 minutes, but you really do have to chill the
dough, especially this dough, which is more fragile than some. Also, rolling
takes practice and can be frustrating until you’ve done it twenty or thirty times.
Cost comparison: Homemade: just under a dollar. A Safeway-brand frozen pie
crust: $1.70.

1⅓ cups all-purpose flour, plus more for rolling
½ teaspoon kosher salt
2 teaspoons sugar
4 tablespoons (½ stick) cold butter, cut into bits
4 tablespoons cold lard (recipe follows), cut into bits (if you have time, freeze the lard bits)
¼ cup ice water

1. Sift the flour, salt, and sugar into a large bowl or a food processor.

2. Add butter and lard, a few bits at a time, blending with your fingers or pulsing in the processor, until the mixture forms a coarse meal.

3. Add the water, a tablespoon at a time (you probably won’t need all of it and should use as little as you can get away with), and mix just until the dough begins to form a ball. Shape it into a disk, wrap tightly, and refrigerate until very cold, at least 3 hours.

4. Flour the work surface and roll the dough into a rough circle, ¼ inch thick or less. The circle doesn’t have to be perfectly round—ragged edges are fine. This recipe makes a little extra dough in case of mistakes. Lift the dough and place it in a 9-inch pie plate. (If you fold the dough in half and then in half again, it’s easier to place in the pan.) Don’t stretch the dough. You should have a lot of overhang. Tuck the edges over and pinch decoratively. I like to squeeze the dough between the side of my middle finger and my thumb to create a tall, fluted crust, like a garland. It will collapse during baking, but the ruins of its beauty endure. You can also crimp the pie crust by pressing it against the rim of the pie plate with the tines of a fork. That’s easier, if not as pretty.

5. To prebake pie crust: Preheat the oven to 425 degrees F. Place a piece of foil in the shell and pour in enough rice, dried beans, or pie weights to keep it from puffing.

6. Bake for 15 minutes. Carefully remove the weights and foil and return the dough to the oven. Bake 5 minutes more. Cool before filling. If you’re not using the crust immediately, cover and store at room temperature for up to a day.

Makes one 9-inch crust

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