This year, we have a lot to be thankful for this Thanksgiving. First, I am thankful that the pandemic is already dwindling down as more and more people are vaccinated. I am also thankful that nobody in the family contracted the Coronavirus. For our Thanksgiving dinner, I have decided to go traditional with this Homemade Pumpkin Pie recipe that was handed down to me by my mom.
Since this recipe uses fresh pumpkin instead of canned ones, expect that it will be creamier and has a richer taste. So, if you don’t want to run out of fresh pumpkin and avoid the high prices, I suggest you buy them a week before. You can already pre-cook and mash them then refrigerate. As a tip, you can add a pinch of salt while cooking the pumpkin because salt acts as a preservative.
Making Homemade Pumpkin Pie
I’m thinking of asking my niece to help me make this pumpkin pie. At a young age, she is eager to learn new things such as cooking and baking. I have a cute video of her baking cupcakes with her mom — she is so adorable! I missed being with her the past year so this will be the perfect time to catch up.
Of course, I want her to learn her Grandma’s special homemade pumpkin pie recipe. When she grows up, she will also hand it down to her children. It’s great to preserve traditions because you not only preserve the knowledge but the memories.
If you don’t have a menu for Thanksgiving yet, I can suggest this Turkey Recipe. It’s another traditional recipe that’s been handed down through generations and is always a hit during Thanksgiving. You can also make these Avocado Boats to complement your main menu.
Happy Thanksgiving, everyone! I hope you will enjoy the celebration with your family and friends!
Homemade Pumpkin Pie for Thanksgiving
- 1 1/3 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup shortening
- 3 1/2 tbsp cold water
- 2 cups pumpkin cooked and mashed
- 1 (12 oz) can evaporated milk
- 2 eggs beaten
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmg
- 1/2 tsp salt
- Preheat the oven to 400°F.
- Prepare the pie crust. Combine the flour and salt.
- Cut shortening into the flour then add 1 tbsp of cold water at a time. Mix dough and add more water until moist enough to hold.
- Sprinkle flour on a flat surface and apply some on your hands.
- Roll the dough into a ball. Use a rolling pin to flatten it to about 1/8 inch thick.
- Place a round parchment paper sheet at the bottom of the pie pan. Press down the flattened pie dough into the bottom of the pie pan and let the edges flare over the rims.
- In a large mixing bowl, use an electric mixer to combine the pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Pour into the prepared pie crust.
- Bake for 40 minutes or until a toothpick inserted comes out clean.