Pumpkin Pie

Ever since I can remember my parents have always had Thanksgiving at our house. Even when we lived in London, England my parents didn't stop celebrating this wonderful holiday about giving thanks to your friends and family. The best part of Thanksgiving is the food, especially the dessert. My favorite dish has always been the pumpkin pie, and no one understands why. People always say, "pecan pie is the best not pumpkin!" My answer to these people is that pumpkin pie is an flaky crust with a sweet creamy filling inside, what could be wrong with that? So this year I took over my moms job of making the pumpkin pie, so I made it myself. I hope you enjoy this family recipe that will make you remember why you love Pumpkin pie!

Ingredients:

Crust:

1 3/4 cup flour

1 1/2 sticks cold, diced butter

1 tablespoon sugar

1 teaspoon salt

About 1/4 cup ice water (add slowly until the dough comes together)

Filling

2 eggs

1 cup light brown sugar

1 teaspoon cinnamon 

1 teaspoon ginger

1/8 teaspoon cloves

1/2 teaspoon salt

15oz can pumpkin

1 cup heavy cream

1/2 cup whole milk

First in the food processor mix the four, butter, sugar, and salt together until it looks like little crumbs. Add the mixture into a bowl and slowly add the water until the mixture comes together and forms dough. 

Let the dough cool in the refrigerator for about 2 hours or until ready to use. When the dough is ready to be used roll the dough out into a long sheet. 

Then put the dough into a pie dish, and cut off the extra pieces on the sides so that the pie looks better. Crimp the edges or use a fork to make the edges looks pretty. 

Put the crust into the freezer for about 20 minutes or until the pie is cold. Next put parchment paper over the crust and pour pie weights or beans over the parchment paper. Then cook for 20 minutes at 350 degrees. 

Take the pie weights and paper out of the pie and cook for another 5 minutes under 350. In a bowl mix the eggs, brown sugar, cinnamon, ginger, cloves, salt, pumpkin, heavy cream, and whole milk together using a hand mixer.

Pour the pumpkin filling into the pie crust and cook for 45-50 minutes under 350 degrees until the custard is firm. 

Cut into slices and enjoy! Happy Thanksgiving!