Wishing everyone a wonderful Thanksgiving. Pumpkin pie is considered a staple and is on just about every table on Thanksgiving. Creamy pumpkin custard in a flaky crust, what’s not to love. Here’s how to make it:

Pie Crust

makes enough for a double crust or two 9 inch pies

1 1/2 c flour

1/2 c cake flour

1 tsp kosher salt

4 tbs cold vegetable shortening

6 oz (1 1/2 stick cold butter)

1/2 c ice water

Whisk flour and salt in mixing bowl. Cut butter and shortening into small pieces, add to flour and work with either a pastry cutter, food processor or your hands incorporating the fat into the flour until it resembles crumbs, there will be visible chunks of butter, that’s the way it should be. Add the ice water and mix until it comes together.

Dump onto work surface, pat into two disks, wrap in plastic wrap and refrigerate 1 hour. Note: Its perfectly fine to use pre prepared pie crust.

Custard filling

makes one 9 inch pie

3/4 c granulated sugar

1 1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp allspice

2 large eggs

1 can (15 oz) pumpkin puree (or you can make your own using roasted and pureed sugar pumpkin or honey nut squash)

1 can (12 oz) evaporated milk (or 1 1/2 c heavy cream)

Whisk together the sugar, salt and spices. Beat the eggs in a mixing bowl, add the sugar spice mixture, pumpkin and evaporated milk or cream. Stir to combine.

Pre heat oven to 425 degrees. Roll out the pie crust (if making it homemade) place in 9 inch pie pan, crimp edges. Pour custard into pie shell and bake for 15 minutes at 425, reduce temperature to 350 and bake another 40 minutes. The custard will set except for a quarter size portion in the middle. Don’t worry that’s the way it should be, remove from oven and let cool on a rack for at least 2 hours. Serve with a generous dollop of whipped cream.

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