Thanksgiving is almost upon us and homemakers, it’s time for you to start planning your Thanksgiving feasts, if you haven’t already, and if you will be entertaining family or friends. Traditionally, what would Thanksgiving dessert be without pumpkin pie? And what better way to make that pie than with a crispy homemade crust?
The Crisco® Pie & Baking Hotline is back to help home bakers master their pies and desserts, restoring baking confidence in the kitchen. Celebrating its tenth year for the on-call support, this is the first year the hotline will be available online so home bakers can chat with experts in real-time by logging on to www.piehotline.com or calling 1.877.367.7438.
Here is Crisco’s perfect Thanksgiving pumpkin pie recipe for baking the most delectable pie.
Best Homemade Pumpkin Pie
Prep time: 20 minutes; Cook time: 55 minutes
- Single crust Classic Crisco Pie Crust
- 1 cup firmly packed brown sugar
- 2 tablespoons Pillsbury BEST™ All Purpose Flour
- 1 teaspoon pumpkin pie spice* or more to taste
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 15 oz. can of pumpkin puree*
- 1 12 oz. can PET® Evaporated Milk
1. PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
2. HEAT oven to 375°F.
3. MIX brown sugar, flour, spices and salt in a large bowl. Stir in egg. Beat in pumpkin and evaporated milk until smooth. Pour into prepared pie crust.
4. BAKE 50 to 55 minutes or until knife inserted 2 inches from edge comes out clean.
TIP: The following ingredients may be substituted for pumpkin pie spice: 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves, pinch of allspice.
*Food writer Melissa Clark suggests using a fresh butternut squash for your pie filling rather than canned pumpkin
Yields eight servings.
Starting Monday, November 16, the Crisco Pie & Baking Hotline, a one-stop resource that offers assistance and tips for pie bakers will be available with extended holiday hours. Consumers can call the hotline 24 hours a day to get answers to questions such as, “how do I keep my crust from becoming soggy,” or “how long can I freeze an unbaked pie?” Year round, a baking expert can be reached Monday through Friday from 9:00 a.m.-7:00 p.m. ET.
- Extended hours for on-call support are Monday, November 16 – Wednesday, November 25 from 8 a.m.–8 p.m. ET and Monday, December 14 – Wednesday, December 23 from8 a.m.– 7 p.m. ET.
- Live experts will be available on www.piehotline.com Monday, November 16 – Wednesday, November 25 and Monday, December 14 – Wednesday, December 23 from 8 a.m.-8 p.m. ET.
- Live experts are not available on Thanksgiving Day, the Friday after Thanksgiving, Christmas Eve or Christmas Day.
Historically, pumpkins are native to the Americas. Indigenous species are found across North America, South America, and Central America. The pumpkin seed known as “pepita” is consistent with this heritage, since it comes from Mexico, where the Spanish phrase pepita de calabaza means “little seed of squash.”
Pumpkin seeds were a celebrated food among many Native American tribes, who treasured them both for their dietary and medicinal properties. In South America, the popularity of pumpkin seeds has been traced at least as far back as the Aztec cultures of 1300-1500 AD. From the Americas, the popularity of pumpkin seeds spread to the rest of the globe through trade and exploration over many centuries and became a standard part of the everyday cuisine, especially noted for their nutritional value as a good source of the mineral zinc and their unique diversity of antioxidants. Roasted pumpkin seeds are an excellent snack food or tasty addition to salads and side dishes. You might think about garnishing your pumpkin pie with some roasted pumpkin seeds for added nutrition and a striking presentation.
Have a happy and safe Thanksgiving!
Note: Photo used with permission from Cohn & Wolfe Public Relations.