I always start with the desserts for Thanksgiving. Aside from defrosting the turkey, they take a fair amount of time and can be done in advance. Getting them out of the way first frees up the oven for everything that needs to be done at the last minute. I always do a pumpkin pie in addition to a second dessert according to the tastes of the other people joining the dinner. Sometimes the second dessert is a cake or cookies and sometimes it is another pie. Last year, I made an apple pie in addition to the pumpkin and this year I'm doing a lemon tart. The tart tastes lighter (even though it is actually a bit richer) than the pumpkin pie and has a nice bright flavor that is great after a heavy meal. Pumpkin will always be my favorite, though.
The recipe is after the jump.
Nicole's Pumpkin Pie1/2 recipe homemade pie crust, unbaked and chilled
3 large eggs, room temperaure
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (any kind)
Preheat oven to 425F.
In a large bowl, beat eggs until smooth, then whisk in all the remaining ingredients, stirring until the mixture is smooth.
Roll out the chilled pie crust on a lightly floured surface until it is large enough to cover a 9-inch pie plate (see this post for pictures). Lay crust into pie plate and trim edges.
Pour pumpkin mixture into crust and bake for 15 minutes at 425F.
Reduce the temperature to 350F and bake for 30-35 additional minutes, until the pie jiggles only slightly and a knife inserted into the center comes out clean.
Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
Serves 8-10.
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