Happy Thanksgiving! We hope everyone has a wonderful holiday! We both love Thanksgiving, and Selim is extra happy this year because I made him his favorite Thanksgiving treat – pumpkin pie! Selim has very strong feelings about pie and dessert in general, and this pie was deemed worthy of Thanksgiving! (I actually made three pies – remade the Salted Maple Pie and a Cranberry-Lime Pie – recipe coming!) We were busy celebrating with family and didn’t take too many (or good) pictures of the pies, but they were all delicious! This pumpkin pie is made with real roasted pumpkin and is full of spices, but cheats with the crust. I made three pies in an afternoon ok? Something had to give! We’re both of the opinion that the filling makes the pie, so we’re not too worried about the crust. But by all means, make real crust yourself!
(Adapted from this recipe here!)
- 1 medium baking pumpkin
- 2 eggs
- 1 egg yolk
- 3/4 cup turbinado sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- Zest of 1 lemon
- 1 pie crust (we like Trader Joe’s if you’re not making your own)
- Preheat oven to 400 degrees.
- Slice the pumpkin in half and scoop out the seeds and pulp. Place halves facedown on a cookie sheet. Roast for 45 minutes to 1 hour, until the flesh is tender and skin easily peels back.
- Turn oven temperature up to 425 degrees.
- Once pumpkin is cool enough to handle, scoop 2 cups into a large bowl. Add all of the remaining ingredients, except for the crust (obviously). Using a hand mixer, beat all the ingredients together until smooth.
- Prepare pie crust per your own recipe or as instructed on box. Place in pie pan.
- Pour filling into the crust.
- Bake for 15 minutes at 425 degrees. Then decrease heat to 350 degrees and continue baking for another 45 – 50 minutes.
- Keep a eye on the crust – consider covering the edges with foil if it’s getting too dark.
- Cool on a trivet or a wire rack for 2+ hours before serving.