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<\/p>\nThanksgiving is not complete without a slice of pumpkin pie for dessert. This classic New England pumpkin pie is filled with a thick, pumpkin custard flavored with cinnamon, nutmeg, ginger, cloves, and molasses.<\/p>\n
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Pumpkin pie recipes were included in the first cookbooks ever published in America and today’s recipe hasn’t changed much from then. American Cookery<\/em> by Amelia Simmons published in 1796 included two pompkin pie recipes:<\/p>\n The pumpkin is native to North America and was exported to Europe where it was transformed into many dishes, including versions of pumpkin pies. Simmons cookbook was the first to blend together Northern European cooking with American sourced ingredients. The cookbooks that followed included pumpkin pie recipes that were very similar to these two published recipes.<\/p>\n Pumpkin pie is a creamy custard pie made from pumpkin puree, eggs, milk, molasses, warm savory spices, and baked in a flaky pie crust. Here are tips for making a classic pumpkin pie from scratch.<\/p>\n Roast and make your pumpkin puree ahead of time. Since fresh pumpkins tend to be watery, be sure to let the puree drain well before using.<\/p>\n If you don’t have time to make the puree, feel free to substitute canned pumpkin puree. Be sure to select pure pumpkin and not pumpkin pie filling. One-Pie pumpkin puree<\/a> is the brand that New England cooks have relied on for generations. It was once grown and canned in West Paris, Maine.<\/p>\n Make and chill the pie pastry ahead of time. This all-butter piecrust makes a nice flaky pie pastry. The recipe is for a double crust, but you’ll only need a single pastry for this pumpkin pie recipe. You can freeze the extra one for later.<\/p>\n This recipe makes enough to fill a 9-inch deep-dish pie plate. There are no standard measurements for pie plates, but some of the common pie plates can range from 1 1\/2- to 2-inches deep.<\/p>\n The filling needs to cool completely to set so it doesn’t ooze out when the pie is cut. Let your pie cool for a couple of hours on a cooling rack so air can circulate around the pan. Once the pie is cool, cover and place in the refrigerator to chill until firm.<\/p>\n A detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making pumpkin pie:<\/p>\n Combine the sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and cloves in a small bowl and set aside.<\/p>\n Add the eggs to a large bowl, and beat a wire whisk, or use a stand mixer with the wire whip attachment. Add the pumpkin puree, milk, molasses, melted butter, vanilla, and blend. Add the dry spice mix and continue mixing until well combined.<\/p>\n Roll out the pie dough on a lightly floured surface to about 1\/8-inch thick, and 12-inches in diameter, to fit a 9-inch pie plate. Place the pie pastry into the pie plate. Fold and pleat the overhanging dough with your fingers to create a decorative edge.<\/p>\n Pour the pie filling into the pie crust, and bake in a preheated oven until the custard sets. The center will have a bit of a jiggle that will set up as the pie cools. To test, insert a knife in the center of the pie, and it should come out clean. Bake for a few minutes longer if the custard sticks to the knife.<\/p>\n If you find the edges are browning too much, cover the edges with strips of aluminum foil or a pie crust shield to prevent them from over-browning.<\/p>\n Let the pie cool completely on a wire rack, and then refrigerate before slicing.<\/p>\n![\"screenshot](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2020\/11\/American-Cookery-by-Amelia-Simmons.jpg\")
Tips for Making Pumpkin Pie<\/h2>\n
Make the Pumpkin Puree<\/h3>\n
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Prepare the Pie Pastry<\/h3>\n
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Use a Deep Pie Plate<\/h3>\n
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Let the Pie Cool Before Cutting<\/h3>\n
Make Ahead Pumpkin Pie<\/h3>\n
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How to Make Pumpkin Pie<\/h2>\n
Step 1: Prepare the Filling<\/h3>\n
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<\/p>\nStep 2: Prepare the Pie Pastry<\/h3>\n
Step 3: Bake the Pie<\/h3>\n
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