Save room for something sweet- Pumpkin pie recipe, the best thanksgiving dessert!

Now that Thanksgiving is just around the corner, it’s time to put on your chef’s hat and fill your kitchen with some sweet and warm aroma. And for that, we have the perfect recipe for pumpkin pie for you. Did you know that canned pumpkin purée contains a highly similar variety of pumpkins to sweet winter squashes like butternut and honey nut? Making your own fresh purée from these varieties will result in the greatest possible pumpkin pie, one that's both ultra-creamy and wonderfully seasoned. Just don't try to half the squash and bake it in its skin. Smaller pieces are more likely to evaporate and condense, resulting in a smoother texture and taste. If you're using a glass or ceramic pie pan, you might want to prebake the crust. Because glass doesn't conduct heat as effectively as metal, if you don't pre-bake the crust, it may not cook through. We are going to jump right into the ingredient list and recipe now, so you may bake the best pumpkin pie this holiday!

Ingredients

 

• 1 fresh butternut squash, about 2 pounds total weight, peeled and seeded (about 3 cups)
• 1 cup/240ml of heavy cream
• 2 tablespoons of sugar
• 2 tablespoons of unsalted butter
• All-purpose flour
• Dough for pie crust
• 3 large eggs
• ⅔ cup/132 grams of light brown sugar
• 1 ½ teaspoon of ground ginger
• 1 ½ teaspoon of ground cinnamon
• ½ teaspoon of grated nutmeg
• ⅛ teaspoon of ground allspice or a pinch of ground cloves
• 1 tablespoon bourbon or dark rum, or 1 teaspoon pure vanilla extract
• ½ teaspoon fine sea salt

Method

Now that we have our ingredients in place, let’s get to the process of baking the best pumpkin pie ever!

• Place two racks in the oven. Heat the oven to 400 degrees by placing a rimmed baking sheet on the lower oven rack.
• Place butternut squash on a second rimmed baking sheet and drizzle with 2 tablespoons of heavy cream, then sprinkle with granulated sugar. Dot the top of the squash with butter before roasting on the upper rack for 40 to 50 minutes, stirring once or twice after that.
• Meanwhile, on a lightly floured surface, roll out the pie dough into a 12-inch diameter. Place in a 9-inch metal pie pan. Fold any excess dough over, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours before serving (this helps keep the crust crisp).
• When the squash is soft, remove it from the Microwave oven and place it on a wire rack to cool for at of 10 minutes (and up to several hours). Rise the temperature to 425 degrees.
• Combine the squash purée with the remaining cream in a food processor or blender until smooth. Add the eggs, brown sugar, spices, bourbon, and salt, and pulse to mix well. The mixture should be completely smooth.
• Pour the filling into a prepared pie shell. Using oven mitts, carefully transfer the pie to the hot baking sheet on the bottom rack. Bake for 10 minutes at 300 degrees Fahrenheit before lowering the Microwave oven temperature to 300 and continuing to bake until the crust is golden and the center jiggles slightly when shaken, 35-45 minutes longer. Serve at room temperature or chilled. The pie can be baked up to 24 hours ahead of serving; do not refrigerate it before eating.

 

Notes/Tips:

Viola, you’ve baked the warmest and the sweetest pumpkin pie this season. Share & spread the word :-) Happy Thanksgiving!

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