Written by : Chris
Thanksgiving is a time for sharing and a day to create lasting memories. It’s a day celebrated with loved ones around great food. But let’s be honest. When it comes to the food, it’s all about the pie. I mean, Thanksgiving without pumpkin pie just wouldn’t feel right! After all, it is THE quintessential Thanksgiving dessert.
The classic LIBBY’S® Famous Pumpkin Pie recipe (pictured above) has been on the can since 1950. That’s a long time! It’s been a standing tradition in my family that I make the pie for our gatherings. Having made hundreds of pumpkin pies both personally and professionally, I guess it’s fitting.
Each year, I like to try something a little different. Last year, I made a whole-grain crust (ingredients pictured above) which included flaxseed and orange zest. Total homerun!
This year, I will be making the crust from scratch. I will likely go the all-butter route because it produces such a flaky crust. If you prefer to use shortening in your crust, here’s a great recipe to follow. In a pinch, you can also use a ready-made pie shell.
I’ve heard that for some, transferring the pie shell to the pie dish can be a little intimidating. It shouldn’t be; it’s actually quite easy. Check out the image above for how to do it. Once your dough has been rolled, simply fold it in half lengthwise, the fold it again and transfer it to your pie plate. Unfold the shell in the plate and then gently press it into the plate.
You should have a little dough overhang around the edges. Turn that under so that you have an elevated edge for crimping. I find fluting a pie crust to be incredibly therapeutic! It’s actually my favorite part of pie making!
And you can get super creative! A clean key is used above to crimp the crust. You could also use the decorative edge of a spoon or fork.
Let’s talk pumpkin pie filling! The recipe on the can is top-notch! So I always use this as my base, then add to it or make simple substitutions. My favorite addition is bourbon (shown in the image above). The booze is baked, so don’t worry, it loses its edge. I also like to use light brown sugar in place of granulated. The bourbon and brown sugar just add a little more depth to the pie. Here’s the Bourbon Pumpkin Pie recipe.
Ok, now we are ready for the grand finale! We can’t forget the whipped cream. Straight up whipped cream is just fine! But seeing we are in the celebrating spirit, let’s kick it up. I love to add fresh citrus to my whipped cream. For every 1 cup of whipping cream, I beat in about 2 tablespoons of fresh orange juice, 2 tablespoons granulated or powdered sugar and a teaspoon or so of freshly grated orange zest. If you aren’t a citrus fan, try liqueur! Start with 1 tablespoon bourbon, rum or brandy (you can always add more) along with 3 tablespoons of brown, granulated or powdered sugar. A small amount of liqueur really elevates the flavor of whipped cream!
This week (Wednesday and Thursday), we are hosting #LibbysPie201 on our LIBBY’S® Pumpkin Facebook page, our second annual event in preparation of our favorite day of the year. We will be sharing exclusive tips, tricks, recipes and advice on creating the perfect pumpkin pie. Click over and join the fun!
From our kitchens to yours, Happy Thanksgiving!
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