Remembering the First Tastings: Pumpkin Pie Delights
Do you have vivid memories of your first encounter with certain foods? I certainly do! One particular memory that stands out is my first taste of pumpkin pie. It was during a Thanksgiving school celebration in second grade, where my teacher had prepared fresh, homemade pumpkin pies. Everything else from that day may have faded from my memory, but that first creamy bite of that delicious pie, while seated in my classroom chair, remains etched in my mind. This delectable treat has become a favorite that I could devour year-round, especially when served chilled, making it a perfect refreshing dessert in the warm climate of the Dominican Republic.
If you haven't yet experienced the pleasure of indulging in pumpkin pie or are in search of a delightful dessert for your Thanksgiving feast, I have adapted a recipe inspired by the classic favorite from Libby's. Their original back-of-the-can recipe has been cherished for years as a quintessential autumn and Thanksgiving delight.
Express gratitude for everything you have and cherish these moments with your loved ones. Share your beloved Thanksgiving recipes in the comments or tag me on Instagram
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Pumpkin Pie
This classic homemade Pumpkin Pie Recipe with Vanilla Pie Crust is the perfect blend of creamy, smooth pumpkin filling and a flaky, buttery crust that melts in your mouth with every bite.
Ingredients:
1 can Pumpkin (15 oz. / 425 g)
1 can Evaporated Milk (12 fl. oz. / 315 g)
2 large eggs
¾ cup granulated sugar
1¾ teaspoons of pumpkin Spice (See notes for substitute)
½ teaspoon salt
½ teaspoon of vanilla for the pie dough (optional)
Whipped cream to serve (optional)
Instructions:
1. Homemade Pie Dough: Prepare the pie dough according to the recipe, adding a touch of vanilla for extra flavor. Refrigerate the dough for 30 minutes. Roll it out into a 13” (33 cm) diameter disc to cover a 9” (23 cm) pie dish, leaving extra space for the border. Place the pie crust in the freezer for 30 minutes to chill. If using a glass pie plate, ensure it is PYREX or tempered oven-safe glass and allow it to sit for a few minutes to thaw before baking.
2. Pumpkin Filling: Combine sugar, spices, and salt. In a large bowl, beat the eggs, then stir in the pumpkin puree and the spiced sugar mixture. Slowly mix in the evaporated milk until evenly combined. Gently pour the filling into the pie shell.
3. Baking Instructions: Preheat the oven to 425°F and bake the pie for 15 minutes. Reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted into the center comes out clean. Allow the pie to cool on a wire rack before serving. Serve immediately or refrigerate to serve cold. Optionally, top with whipped cream before serving.
Notes:
a) While store-bought pie dough can be used, making your own dough will result in a tastier pie. Follow my
Easy Pie Crust recipe for a flaky homemade crust. You can do it!
This pumpkin pie is a true masterpiece, homemade with fresh ingredients and bursting with the rich, earthy flavors of pumpkin, cinnamon, nutmeg, and ginger. ENJOY!
If you enjoyed this homemade pumpkin pie recipe, you might also like the following recipes:
Give thanks to the Lord, for he is good;
his love endures forever. - 1 Chronicles 16:34
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