Thanksgiving Recipes - Pumpkin Pie

by Slashfood Editor, Posted Nov 24th 2009 @ 3:45PM

Pumpkin pie is a Thanksgiving icon -- if it ain't broke, don't fix it.

Get this pumpkin recipe along with many others after the jump.

Pumpkin Pie
Provided by Woman's Day

1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
FILLING
1 can (15 oz) 100 % pure pumpkin
1 1/2 cups milk
3/4 cup sugar
2 large eggs
2 Tbsp all-purpose flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
pinch each ground cloves and ginger
Leaf decoration: see Note

Heat oven to 350°F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown.

Filling: Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust.

Bake 1 hour or until a pointed knife inserted near center comes out clean.

Remove to a wire rack and cool 1 hour, or refrigerate.

Note: Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings.

Planning Tip: Crust can be decorated as shown (see Note) up to 1 week ahead. Freeze until hard, then wrap and freeze again. Thaw before filling. Pie can be baked up to 2 days ahead. Refrigerate covered.

Check out more Thanksgiving pie recipes. Plus, a cornucopia of other Thanksgiving dessert ideas at KitchenDaily.

Filed Under: Holidays
Tags: dessert, fall, pumpkin pie, pumpkin pie recipes, thanksgiving, thanksgiving recipes