One my favorite desserts at Thanksgiving is pumpkin pie. It tastes the best when it’s served chilled, topped with freshly made whipped cream that is lightly sweetened, and flavored with vanilla. Its smooth creaminess, accented by the pumpkin pie spice, is definitely refreshing to have after a heavy Thanksgiving dinner.
A simple and beautiful way to upgrade a simple pumpkin pie is by adding a decorative crust. It’s actually really easy, and your guests will be impressed with your pastry skills! Cut out little leaves, acorns, squirrels, pumpkins, turkeys, etc. with mini cookie cutters. If you’d like, draw some details on them, like veins on leaves, with a small, sharp knife. Brush the pie’s edge and the cutouts with beaten egg, and stick them on, overlapping them slightly. Viola!
Another great plus to pumpkin pie is that it’s super simple and quick. That gives you lots of time to work on other Thanksgiving side dishes, or just to hang out with your family and doing a little daydreaming of how you can’t wait to eat this pumpkin dessert! ☺
Is pumpkin pie your favorite Thanksgiving dessert? Let me know in the comments section below!Print
This recipe for traditional pumpkin pie is an old family favorite. Use homemade pumpkin pie spice for an especially wonderful flavor.
For the Pastry
- 1/2 batch flaky shortcrust pastry
- 1 beaten egg
For the Pie Filling
- 2 eggs
- 1 15-ounce can pumpkin puree (425g)
- 1 1/2 cup heavy whipping cream (355 ml)
- 3/4 cup granulated sugar (145g)
- 1/2 teaspoon fine salt
- 2 tsp pumpkin pie spice
Making the Filling
- In the bowl of a stand mixer, beat the eggs until combined, then mix in the cream and pumpkin puree until well combined.
- Whisk together the sugar, salt, and pumpkin pie spice in a small bowl and gently stir it into the pumpkin mixture until everything is thoroughly mixed.
Assembling the Pie
- Preheat the oven to 400 F, and place a heavy cookie sheet in the oven to preheat.
- On a lightly floured surface, roll out the chilled pastry to about 1/8-inch thick.
- Line a 9-inch deep dish pie plate with the pastry, making sure it is pushed into the corners of the plate. Trim off the excess pastry.
- To decorate the pie, cut out decorative shapes with small cookie cutters from the excess pastry. Use a small, sharp knife to make veins on the leaves or patterns on the acorns. Paint the crust and cutouts with beaten egg, and arrange the cutouts around the crust, slightly overlapping them.
- Pour the pumpkin filling into the pie and smooth the top.
Baking the Pie
- Place the pie on the preheated cookie sheet and bake at 400 F for 15 minutes, then lower the temperature to 350 F. Bake for another 40-50 minutes, until a toothpick poked into the middle comes out clean. The pie should have a slight wobble in the middle, but be set around the edges.
- Let the pie cool on a wire rack for 2 hours, then serve with homemade whipped cream.
- If you have extra filling because you didn’t want a deep dish pie, just bake the excess filling in a ramekin and eat it as a crustless pumpkin pie. Adding it to the main pie will increase the cooking time.
- On the flipside, if you are super short on time, omit the pastry and put all the pumpkin pie filling into a large round casserole dish to bake. Adjust your baking time, as it will bake quicker than if it had a crust.
- If you want to pipe whipped cream swirls on your pie slices, get a plastic sandwich bag, put in a metal piping tip, clip off a little off one corner, and spoon in some whipped cream. Next, twist the empty part of the piping bag, apply pressure to force the whipped cream out. Find the spot where you want your swirl and move the bag in a small, circular motion on top of the pie, and finish with an upward movement.