The festive season is a time of year with cause for celebration. As the working year winds to a close, we look forward to spending time with the family over the holidays. Why not take the opportunity to invite your friends round for dinner? Spend your evening sipping hot chocolate while you reflect on the events of the last 12-months as we step into a new year.
Pumpkin pie is a seasonal favorite that almost everyone enjoys. It’s the ideal dessert for a dinner party and the perfect afternoon snack during the wintertime. The spicy, creamy filling complemented by a thin, crusty pasty makes it a taste sensation.
If you’ve always wanted to bake a pumpkin pie, skip the store-bought stuff and make it yourself. Our recipe guide gives your 15 ideas for this delicious dessert. Choose your favorite and invite your friends around to sample your culinary masterpiece.
1. The Original Pumpkin Pie
A classic recipe loved by millions. Learn to make this traditional dish the right way before you start playing around with other variations.
INGREDIENTS – Pastry
1-¼-cup all-purpose flour.
½-cup grass-fed butter.
1-tablespoon confectioners’ sugar.
1-tablespoon distilled white vinegar.
1-tablespoon ice-cold water.
½-teaspoon Himalayan pink salt.
INGREDIENTS – Filling
3-large free-range eggs.
¼-cup light brown sugar.
1-can pumpkin puree.
½-cup raw whole milk.
1-teaspoon vanilla extract.
¾-teaspoon ground cinnamon.
¾-teaspoon ground ginger.
1-cup heavy cream.
¼-teaspoon Himalayan pink salt.
½-cup and 6-tablespoons organic maple syrup.
Preheat the oven to 350F. Lightly flour a work surface and roll out the dough in a 12-incle circle. Press into a greased pie plate and trim the overhang back to ½-inch from the rim of the dish. Fold the overhang and press down using the back of a fork – refrigerate until filling is ready.
Mix the sugar, pumpkin, eggs, vanilla, cinnamon, and ginger in a medium mixing bowl. Add the maple syrup and heavy cream with a pinch of salt – whisk to combine.
Pour the pumpkin pie filling into the prepared dish and bake in the oven for 50-minutes until the edges of the crust turn brown. Serve with fresh whipped cream.