Recipe: Pumpkin pie to top off your Thanksgiving meal

OVERLAND PARK, Kan. -- For many families, Thanksgiving is a day to spend time together and to enjoy food like turkey, stuffing, cranberry sauce and more. A good dessert to bring it all together? Traditionally, many families go with a classic pumpkin pie.

41 Action News Today anchor Richard Sharp spoke to the Whole Foods store team manager Roy Mahan at the 91st and Metcalf location for ideas on how to make a great pie.

Whole Foods provided instructions on how to make it:

You may use pumpkin from a can or from an actual pumpkin, including small ones you might use for decoration.

If you use an actual pumpkin, you poke holes in it. Then you roast it on low and slowly. When it’s done, you take out the seeds and gooey part. Then you can carve it and spoon out the inside. Use a blender to puree it.

As for the pie crust, you can buy crust or you can make your own. The instructions for the pie filling and the crust are listed below:

Pumpkin Pie

Ingredients:

  •                 3/4 cup packed brown sugar
  •                 1 tablespoon pumpkin pie spice
  •                 1/4 teaspoon fine sea salt
  •                 3 eggs
  •                 1 (15-ounce) can pumpkin purée or 1 3/4 cups cooked pumpkin
  •                 1 cup half-and-half
  •                 1 (9-inch) unbaked pie shell (in pie pan)

Method:

Preheat the oven to 375°F. In a large mixing bowl, stir together brown sugar, pumpkin pie spice and salt. Whisk in eggs, then add pumpkin, whisking until smooth. Gently whisk in half-and-half, then pour filling into unbaked pie shell and bake for 45 minutes, or until set around the edges. Cool before serving.

Classic Pie Crust

Ingredients:

  •                 1 1/4 cup all-purpose flour
  •                 1/8 teaspoon fine sea salt
  •                 7 tablespoons very cold butter, cut into small pieces

Method:

Mix flour with salt in a medium bowl or food processor. Add butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out.

When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

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