Usually the only dessert that matters to me on Thanksgiving is pumpkin pie. I will make about 6 of them, share 1-2 with family and friends on Turkey day and then hoard the rest until I eat them all. Ok, now I do actually share them with my husband…and I guess I will also let Mackenzie in on that eventually – but at some point, more pies will just have to be added to make up for more people eating them. I don’t know what it is, but the custardy filling just calls out to me.
Pre-made pie crusts are another one of those things that aren’t so easy to find here…so I just make my own pie crusts. I think Germans in general make more cakes than pies which has something to do with it. This pie crust recipe is simple and fairly easy…plus you can make it in advance and leave it in your fridge for a while as you prepare other things. If you don’t have a pastry blender, you can either use a fork or two knives to cut the shortening into the dry ingredients…or if you don’t mind getting your hands a bit dirty, just use your fingers to work the shortening in.
A traditional alternative to pre-made pie crusts, just like my mom used to make.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening, chilled
- 3 tablespoons ice water
Instructions
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
I would venture a guess that just about everyone who makes pumpkin pies in America uses Libby’s canned pumpkin…unless they are brave enough to do it from scratch. That is my plan for next year in fact, hopefully with a pumpkin from my own garden. But for now I just beg people to bring me cans of pumpkin with them when they visit. If they understood my addiction, they wouldn’t repeat the request so strangely. We pretty much follow the recipe on the back of the can…just leaving out the cloves.
**Do be careful when mixing all the ingredients, especially the evap. It has a tendency to splatter so go very gradually unless you want to be cleaning the kitchen for a few hours afterwards.
The Best Pumpkin Pie
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
INGREDIENTS
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 eggs
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin or roasted pumpkin you make yourself
- 1 (12 fluid ounce) can evaporated milk
DIRECTIONS
- Preheat oven to 425 F (210 C).
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 F (175 degrees C); bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
We made this New York cheesecake last year and it was heaven. I mostly didn’t want to have to share all my precious pies and also thought that the locals might find the pie a bit strange. I was wrong. They loved it and I had to send cheesecake home with them. But that was ok too. Stefan and a friend actually made these last year and neither of them are big fans of baking…so that should tell you how simple it is. Oh, and for something really special, use about 20 Oreo cookies instead of graham crackers for the crust. Using a fork or spoon (or maybe some plastic wrap) push the crumbs into the bottom of the pan and about 1/2 inch up the sides. SO GOOD! You can also top this with raspberries, strawberries, or other fruits…but I think it’s fabulous just the way it is.
Chantal’s New York Cheesecake
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 7 Hours 30 Minutes
Yields: 12 servings
INGREDIENTS
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
