Sunday, November 24, 2013

The Best Pumpkin Pie

It's Thanksgiving Week!! Nom nom!!

This year is especially amazing because for the first time since Ryan and I have been together (thats almost ten years), we have our parents all together in the same city! Well, technically, neighboring cities, but still, they are super close, which means NO traveling! My mothers and I are preparing a huge feast for Thursday, including two, I repeat, TWO turkeys! 

There are many amazing dishes about Thanksgiving, but the highlight for me every year is pumpkin pie. I just can't get enough of it! I am actually eating it right now as I write this post!

I love the creamy, spicy, silky pumpkin, loaded with freshly whipped cream. For the past several years, this has been my contribution to the family meal. Once I found this recipe, I never turned back. It is tried and true and delivers delicious dessert experience every time.

This pie recipe is based off of a local bakery, but I add more spice for a bolder flavor. I make this recipe at least three times a year!

Here is a sneak peak at our Thanksgiving menu (or what I like to call the Kettler/Hegele Project):
  • Deep fried turkey
  • Roasted turkey (brined)
  • Gravy (regular and gluten free)
  • Stuffing
  • Oyster stuffing (recipe coming soon)
  • Roasted garlic smashed potatoes
  • Bourbon bacon Brussels sprouts
  • Sweet potato salad with maple dressing
  • Green bean casserole
  • Rolls (regular and gluten free)
  • Cranberry sauce
  • Pumpkin pie
  • Chocolate chess pie
  • Apple pie (gluten free)
  • Pumpkin trifle
  • Cherry torte

Yea, this will be a Thanksgiving to remember. Let the cooking begin :)

Happy Thanksgiving everyone! Not only do I give thanks for my wonderful family this year, but I am thankful for my readers and supporters. This blog is a special part of my life and it wouldn't exist if it wasn't for you! 

What are you cooking this Thanksgiving??

Pumpkin Pie

Makes: 9-inch pie
Prep Time: 15 minutes
Cook Time: 50-60 minutes

1 1/2 cups pureed pumpkin (or 1 can)
3 eggs
1/3 cup sugar
1 (14 ounce) can sweetened condensed milk
3 tablespoons unsalted butter, melted and cooled
1 tablespoon all-purpose flour (or gluten free all-purpose flour)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
unbaked pie crust
whipped cream
bourbon (optional)

Preheat the oven to 325F and prepare the pie crust (scratch made or store bought). In a large bowl, whisk the pumpkin, eggs, sugar and sweetened milk. Once this is combined, stir in the butter.

In a small bowl, mix the flour, spices and salt until well blended. Stir this into the pumpkin mixture and pour into the prepared pie crust. Bake for 50-60 minutes until the pie is light golden on top and firm to the touch (set in the center when shaken). 

Cool the pie on a baking rack and serve at room temperature or keep in the refrigerator until ready to serve. I like to serve mine with a little extra sprinkle of cinnamon and bourbon whipped cream.

How I made this gluten free:
One of the challenges for me this year is to try and maintain my gluten free diet. Luckily my Mom and brother also have the same dietary restrictions, so several of our dishes will be GF friendly. 

For this pie, I was able to find a pre-made gluten free pie crust at Whole Foods. I then also substituted gluten free all-purpose flour in the recipe. It was still delicious and amazing.

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