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.
Celebrity pie expert and cookbook author Michele Stuart says she got the best advice from her grandma who used to say that Crisco shortening made the best pie crust.
Michele Stuart’s* Pumpkin Pie
Prep time: 20 minutes; Cook time: 45 minutes
- Single crust Classic Crisco Pie Crust
- 1/4 cup heavy cream (to glaze crimped edges)
- 2 cups fresh processed pumpkin, (a 5-pound sugar pumpkin yields about 2 cups; see note at end of recipe)
- 1 14-ounce can sweetened condensed milk
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
1. Heat oven to 425°F.
2. To prepare pie shell, on clean, lightly floured work surface, roll out dough with rolling pin until it forms a 10-inch circle. Fold circle in half, place it in 9-inch pie plate so that edges of circle drop over rim, unfold dough to completely cover pie plate. Using thumb and index finger, crimp edges of pie shell. Brush edges of pie shell heavy cream to create a perfect, golden brown finish.
3. To prepare filling, in large bowl, combine pumpkin, condensed milk, eggs, cinnamon and salt. Make sure to scrape sides of bowl several times to fully incorporate all ingredients. Pour pumpkin filling into pie shell, distributing evenly.
4. To bake, place pie plate on baking sheet and bake 10 minutes. Reduce heat to 375°F and continue baking approximately 35 minutes, or until pie is firm in the middle. Transfer pie plate to wire cooling rack and allow pie to cool and set 1 1/2 hours before serving.
TIP: Pumpkin Pie is best served cold or at room temperature.
*Pumpkin processing instructions can be found in Michele Stuart’s “Perfect Pies and More” cookbook. (Alternatively, use a 15-ounce can of pumpkin filling, but you are strongly encouraged to try the fresh pumpkin variety.)
*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.