Must-Have Thanksgiving Dessert: Pumpkin Pie from Spoonful

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Perfect Pumpkin Pie from Sabra Krock from Spoonful

 

Pumpkin pie

 

I grew up in a family of true foodies. When we get together for holidays or special events, the focus is always on the menu—what we want to experiment with, what new recipes we’ve discovered and how we can do something different for the meal this year. With that in mind, our Thanksgiving is never the same. The dishes always vary. There are weeks of discussion beforehand, recipes researched, bookmarked and circulated for vetting.

 

Whether I host Thanksgiving or play a supporting role, I am always called upon to make dessert. I am the only one in the family with a real passion for baking, although everyone appreciates dessert and looks forward to lots of variety.  I always experiment with something new but there are two standbys that make the cut: pumpkin pie and blueberry pie. One thing I can always count on is that there is someone at the table who has been looking forward to pumpkin pie all year long and would not consider our dinner authentic without it.

 

I made my pumpkin pie recipe for the first time years ago in a baking class at the Culinary Institute. It is Nick Malgieri’s and what I like about it, apart from the fact that it is completely fail-safe, is that it is utterly traditional and satisfies a pumpkin pie craving. I also love its almost pudding-like texture and wonderful golden color. There is nothing I alter from the original recipe other than giving it a little visual pizazz at the end by scattering roasted pepitas over crust. I serve each slice with fresh whipped cream on the side. It’s so delicious, you won’t be satisfied with just one piece.

 

Perfect Pumpkin Pie from Perfect Light Desserts by Nick Malgieri

 

Pumpkin Filling
makes one 9-inch pie

 

2 cups canned pumpkin puree
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/4 cups evaporated skim milk
1 pie crust

1. Set a rack in the lowest level of the oven and preheat to 350 degrees.
2. For the filling, scrape the pumpkin puree into a bowl and whisk in the egg whites until smooth.
3. Whisk in the granulated sugar, brown sugar, salt, and spices. Whisk in the evaporated skim milk.
4. Set aside the filling while preparing the crust.
5. Place the dough on a floured work surface. Flour the dough and roll it to an 11-inch disk. Fold the dough in half and transfer it to the pan. Unfold the dough into the pan and press it well into the bottom and sides. Use a bench scraper or the back of a paring knife to trim away all but a 1/2-inch overhang of excess dough at the rim of the pan. Fold the half inch of dough under the edge of the crust and crimp the edge of the crust.
6. Use a rubber spatula to scrape the filling out of the bowl in to the dough-lined pan.
7. Bake the pie for about an hour, or until the crust is baked through and the filling is set.
8. Cool the pie on a rack and refirgerate it, loosely covered with plastic wrap, until serving.

 

Sabra Krock is a New York based photographer who specializes in food and children. She explores both topics on her blog, Spoonful.

(recipe by Nick Malgieri, photo by Sabra Krock)

 

What is your favorite pumpkin pie recipe or variation?

 

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