Thanksgiving is almost here! Thanksgiving is an American holiday that reminds us to give thanks and appreciate all that we have. One tradition that many families have is serving pumpkin pie for dessert. Here is a recipe that my family uses every year:
- 1 disk pie dough, rolled out and fitted into a 9-inch pie plate
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons pumpkin-pie spice
- 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
- 1 cup half-and-half
- Whipped cream
For the crust, you can buy a pre-made one at the grocery store or make your own! http://www.marthastewart.com/283515/basic-pie-dough
- Put dough into a pie pan. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
- Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- If making in advance, cover cooled pie in plastic, and refrigerate up to 2 days. When refrigerating pie, cover first with a paper towel, then plastic wrap. The towel absorbs moisture and keeps the surface free of droplets.
- Top with whipped cream
I hope that you enjoy this traditional American treat!