“It” being Thanksgiving, and “pie” being pumpkin! This year we traveled to Philadelphia to be with my husband’s family for Thanksgiving, and though we had a lovely time and it’s always fun to see them, I have to admit I was a little disappointed in the selection of desserts. Maybe some people don’t really care too much about Thanksgiving dessert – after all, you’ve just stuffed yourself with turkey (and in this family, brisket and leg of lamb too!) or maybe you are a side-dish fiend and full of mashed potatoes and stuffing. However, I’m a dessert lover AND a pumpkin lover so I was feeling a bit unsatisfied when there was no pumpkin dessert in sight. I decided to come home and bake a pumpkin pie, completely from scratch. You see, this is a first for me. In fact, I’ve never made any pie. I’ve made pastry dough for a few galettes and mini tarts, but never a full pie. I chose a recipe from Williams Sonoma for Spiced Pumpkin Pie and got to work. The only changes I made were using a combination of butter and shortening for the crust, since I think I prefer a buttery taste, and I used a can of pumpkin puree instead of roasting a fresh pumpkin. Now, here come the pictures. I know they are not the prettiest – but, they are my first ever pie so they do deserve to be here!
As you can see, I did have a couple issues: the filling cracked a bit upon cooling, and the crust got a little too brown! I haven’t yet tasted the pie, but I’m sure we’ll still enjoy it despite its imperfections. However, I’d certainly welcome any advice from more experienced bakers on how to make a more perfect pie – after all, I know what I need to bring to Thanksgiving next year!
Update: How did it taste, you ask? Well… this certainly was a spicy pumpkin pie, and not so sweet. Mom and brother liked it a lot, but Dad and I would have preferred something a little sweeter. I bet it would be great with a sweet whipped cream and some maple or caramel sauce for contrast, but we just had cool whip 🙂 And I think I’ll try covering my crust edges with some foil next time, as it was a little too dark for my taste. But for a first try, not too bad!