Perfectly Pumpkin Pie Recipe

Fall SpicesTime to spice up your kitchen. Though this is not quite “real estate” related (though the wonderful smell may draw a crowd at your open house!), I wanted to share one of my favorite pie recipes. And nothing welcomes the beautiful sights and smells of Fall like homemade Pumpkin Pie! Though I like to make my own crust and whipped cream, this recipe works just as well if you prefer to buy these from your local grocery store.

Perfectly Pumpkin Pie

You’ll Need:
15oz. pumpkin puree (1 can)
1 pinch table salt*
1 pinch ground ginger*
1 pinch ground cloves*
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup light brown sugar (tightly packed)
2 whole large eggs
1 large egg yolk
1/2 cup heavy cream
1/2 cup evaporated milk
1 Perfectly Flaky Pie Crust (formed into a 9-inch glass pie dish)
Perfectly Whipped Cream (for Topping)

*I have never measured what one of my “pinches” amounts to, but I’d imagine it’s something close to 1/4 tsp

1. Preheat your oven to 400 degrees (F).
2. Add pumpkin puree, all spices, and brown sugar into a medium-sized mixing bowl and stir with a wooden spoon until well combined. (You can also use a standard mixer)
3. Add eggs, evaporated milk and heavy cream. Using a stand mixer, completely mix together until a smooth, even consistency is achieved.
4. Slowly pour pie filling into an unbaked pie shell and bake for 13-16 minutes.
5. Reduce the oven temperature to 350 and bake for an hour or so, until the middle of the pie is stable.
6. Let it cool (You won’t be able to enjoy it if your burn your taste buds anyway!)
6. Add whipped cream and serve!

Perfectly Flaky Pie Crust

You’ll Need
3 cups All-purpose Flour
1.5 cups Crisco (unfortunately, it just doesn’t come out the same when you use butter)
1 Large Egg
5 Tablespoons Water (COLD)
1 Tablespoon White Vinegar
1 teaspoon Table Salt
(Note: For those of you eating gluten-free, try this)

Directions1. Measure out 3 cups all-purpose flour into a large mixing bowl and add 1.5 cups Crisco. Gradually “cut in” with a pastry cutter until fully integrated. This takes about 4-5 minutes, and you know you’re done when there are no large chunks left and the mixture is made up of little crumbles. (If you don’t have a pastry cutter, you can try the “two knives” method: move them in opposite directions so you are literally “cutting in” the shortening).
2. Whisk the egg and add to the mixture. Follow this with 5 Tablespoons of cold water, 1 Tablespoon of vinegar and 1 teaspoon of salt.
3. Stick your (CLEAN!) hands right into the bowl and mix until just combined. Yes, it is “squishy”, and yes, your hands will no longer be clean.
4. This recipe makes 3 crusts (You can freeze the other two). Separate into three balls, slightly flatten them with the palm of your hand, and put each into a Ziploc bag. They are now ready to freeze for later use. In fact, even when using immediately, I find the dough is more easily molded if you stick it in the freezer for about 25 min.

Perfectly Whipped Cream:

You’ll Need:
1 cup heavy cream (COLD)
2 Tablespoons powdered sugar
2 Tablespoons granulated sugar
1 teaspoon vanilla

1. Mix in a stand mixer with a whisk attachment on medium speed (or by hand, but it’s significantly more difficult) until soft peaks form.
2. With the mixer still on, gradually add sugar and vanilla and mix until more pronounced peaks form. Serve immediately or chill in the fridge.

Please share any of your favorite Fall recipes with me at and I will be sure to add them to our blog!

© 2018 Denise Walsh, Realtor licensed in the state of Connecticut · Last modified: 18 October 2013 · Log in · IDX · real estate web: darrylo