Oh, friends. I feel like I’m sitting down with you at the end of a fun Thanksgiving meal to share this recipe with you. The house has the lingering smell of roast turkey, starchy side dishes (my fave), and somehow cinnamon is in the air too (for me, it’s practically the official smell of the holiday season). We’re in sweaters, and it’s really chilly outside.
We’re settling in for the night, having come out of our post-binge naps, and it’s time for pie.
In my family, pie was (to me) almost as much an event as the Thanksgiving meal itself (blasphemous confession: turkey is one of my least favorite parts of the meal). My dad’s side of the family especially goes ALL out for pie time. My Uncle Sam and Aunt Amy especially–how I want to be them when I grow up! Honestly, sometimes it feels like there are almost as many pies as adults in the room.
And as much as I usually think of pie as year-round fare, for some reason, I only really ever have pumpkin pie at Thanksgiving.
I’ve also secretly harbored the goal of someday making my very own pumpkin pie from scratch. As in from an actual pumpkin. And this year, I did it! Having learned to make my own pumpkin puree this year, I thought this was the perfect opportunity to give it a go, and thought you might want to try it out yourself this year!
I adapted a Martha Stewart recipe and it really wasn’t difficult. I was sort of surprised it wasn’t more work. Especially when you can make the puree and the pie crust dough ahead of time, the pie pulls together pretty quickly.
We made a fancy leaf decoration for the crust, but if you like, you can certainly skip this step and crimp it or press it with a fork or something if you prefer. If you plan to make a leaf decoration for the edge, make sure you have dough for a double crust (my favorite recipe does this anyway). We cut out extra leaves for serving and I LOVED the presentation.
**Note: this is a recipe for a 10″ pie. If you only have a 9″ plate, fill the crust, leaving a little less than 1/2″ of space before the edge of the crust, then bake the remaining filling in a ramekin.Print