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Pumpkin Pie That’ll Make Your Thanksgiving Table the Star of the Show

Plated pumpkin pie slice with whipped cream and fork on ceramic plate

Classic creamy pumpkin pie in a flaky homemade crust. This recipe makes two 9-inch pies with a warmly spiced filling and optional baked pie-dough decorations.

Ingredients

  • Crust:
    • 2 cups all-purpose flour
    • 3/4 teaspoon salt
    • 2/3 cup shortening
    • 4 to 6 tablespoons cold water
  • Filling:
    • 6 large eggs
    • 1 can (29 ounces) pumpkin
    • 2 cups packed brown sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 2 cups evaporated milk
  • Decorations (optional):
    • Dough for single-crust pie
    • 1 large egg, beaten
    • Whole cloves (for pumpkin stems; optional)

Instructions

  1. Preheat oven to 450°F (232°C).
  2. Make the crust: In a large bowl, combine flour and salt. Cut in shortening until the mixture is crumbly. Sprinkle in cold water, 1 tablespoon at a time, tossing with a fork until a dough forms.
  3. Divide dough in half. On a floured surface, roll each half to fit a 9-inch pie plate. Transfer to plates and trim to 1/2 inch beyond rim; flute edges.
  4. Make the filling: In a large bowl, beat the eggs. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg, and ginger; beat just to combine. Gradually stir in evaporated milk.
  5. Pour the filling evenly into both unbaked pie crusts.
  6. Bake at 450°F (232°C) for 10 minutes. Reduce oven temperature to 350°F (177°C) and continue baking until a knife inserted in the center comes out clean, 40–45 minutes.
  7. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
  8. Optional decorations—Pumpkins: Roll a small piece of pie dough into a ball. Score ridges with the blunt side of a knife, flatten slightly, and insert a whole clove as the stem. Chill on a parchment-lined sheet, brush with beaten egg, and bake at 400°F (204°C) for 15–20 minutes until light golden.
  9. Optional decorations—Vines: Roll dough to 1/8-inch thickness and cut narrow strips. Shape into coils on a parchment-lined sheet, chill, brush with egg, and bake at 400°F (204°C) for 8–10 minutes.
  10. Optional decorations—Leaves: Roll dough to 1/8-inch thickness. Cut leaf shapes with mini cutters, score veins with a knife, chill, brush with egg, and bake at 400°F (204°C) for 8–10 minutes.
  11. Arrange the baked pumpkins, vines, and leaves on the chilled pies before serving.

Notes

  • The total chilling time (1 hour cooling + at least 3 hours refrigeration) ensures clean slices and a properly set custard.
  • Do not overbeat the filling; mixing just until combined helps prevent cracks.
  • If the crust edges brown too quickly, shield with foil during the 350°F bake.
  • Decoration pieces can be baked a day ahead and stored airtight at room temperature.
  • Serve plain or with lightly sweetened whipped cream.

Find it online: https://fiteatshub.com/perfect-pumpkin-pie-recipe/