What would Thanksgiving dinner be without pumpkin pie? It’s a must-have for most holiday tables, and this one is extra rich and creamy! Even if you’ve never made a pie before, you’ll find this one a snap.
Choose the right filling There are two types of canned pumpkin filling sold for pie making, so read the labels carefully. “Pure pumpkin” is 100 per cent pumpkin with nothing added – so flavour it up as you wish! “Pie filling” starts out as pumpkin purée but is then blended with a mix of spices and sugar.
* Pre-bake the shell For crisp flaky pastry every time, pre-bake the crust until it’s light golden before adding the pie filling – no more soggy crusts!
* Keep an eye on the timer If you over-bake the pie, the top will crack. Take it out when the centre seems set – it will firm up as it cools.
* Try from-scratch pumpkin If you want to make your own filling, choose sugar pumpkins – they’re smaller than jack-o’-lantern pumpkins, with more flesh and fewer seeds. First, cut pumpkin into wedges. Roast or microwave until very soft. Scoop out flesh, then puree it until smooth and spice it up!
Pumpkin Pie Dress-Ups
Slip one store-bought frozen pie shell out of its foil plate onto a cutting board. Leave 20 to 30 minutes. Then cut out pumpkin shapes or maple leaves using a cookie cutter or sharp knife. Bake on a cookie sheet at 350F (180C) 8 to 10 minutes. Place on baked pie.