I have to tell you a secret. I love pumpkin pie. But I only want to eat it for Thanksgiving. That’s enough for me. But when I eat it, it’s like I’m in heaven, I could jump with joy. But that all I need to last me for the entire year. So I’m weird that way.
So it looks like I may have confused some people with celebrating Thanksgiving early. It was not early for us, I live in Canada and our Thanksgiving is in October. It’s a bit weird for me because I used to work in the US for over 10 years and I’ve always had the time off for the American Thanksgiving and now I finally get to celebrate with the rest of Canada. So it’s nice.
But back to my pumpkin pie here. The one I love so much once a year. This pumpkin pie is perfect. I’m not sure how else to describe it to you. You take a bite and all the flavors hit your taste buds and you want to scream with delight. Yep, I’m pretty serious here. And I take my pumpkin pie seriously. It’s creamy, it’s luscious, it’s just perfect!
I even made the crust for this myself. Now I have a little story to tell you. My sister and her family came over for Thanksgiving dinner and when I took out the pumpkin pie to serve them, my brother in law asks me if I bought it at Costco. He should know better, so I didn’t take him seriously, but of course my sister and my husband jumped to defend my honor and let him know that I never ever buy pumpkin pies or any pies from Costco and he’s never once had a store bought pie when he’s come over to my house and I wasn’t about to start giving him a store bought pie on Thanksgiving. But that’s OK, I’ll forgive him this time. If it happens again, I’m not so sure.
My pumpkin pie rules! Of course you could always buy the store bought crust and just make the filling, it’ll probably save you some time, but you must make this filling, it’s money! So here, have a slice! Really, it’s on me!
- 1¼cups of flour
- 4 tbsp of ice water
- 1 sticks of frozen butter (1/2 cup)
- 2 tsp of sugar
- ½ tsp of salt
- 2 cups of pumpkin puree (I used canned pumpkin)
- 1 12 oz can evaporated milk
- ½ cup dark brown sugar
- ¼ cup white sugar
- ½ tsp salt
- 2 eggs plus another egg yolk
- 1 tsp cinnamon
- 2 tsp pumpkin spice
- 1 tsp lemon zest
- For the pastry, you need to whisk the flour, salt and sugar together in a large bowl. Using a grater, grate the frozen butter into the flour and toss with your fingers. Add the ice water and mix with your fingers until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425 F degrees.
- Mix sugars, salt, cinnamon, pumpkin spice, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in evaporated milk. Whisk all together until well incorporated.
- Sprinkle some flour on your work surface, your hands, rolling pin and the dough. Roll out the piece of pastry into a circle that’s large enough for an 8 inch pie dish, and make sure there’s enough to overlap the edges of the dish. Transfer the pastry onto the pie dish.
- Pour the pumpkin mixture into the pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F degrees and bake for another 45 minutes, or until a knife inserted near the center comes out clean.
- Cool before serving.