It’s not over till you get your pie…

“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!

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7 Responses to “It’s not over till you get your pie…”

  1. 1

    VeggieGirl — November 25, 2007 @ 7:30 pm Reply

    No pumpkin pie or pumpkin dessert of any kind at your Thanksgiving feast?? Oh no!! It’s not the same without the pumpkin!! I’m sorry that your filling cracked/the crust got too brown :0( Did you bake the pie at a high oven temperature, for a long period of time? I always bake my pies at 425°F for 15 minutes, and then reduce the oven temperature to 325°F, and bake for an additional 35 minutes. Comes out perfect every time.

  2. 2

    MrsPresley — November 25, 2007 @ 9:08 pm Reply

    i can’t believe you didn’t have any pumpkin pie at your gathering! congrats on your first completely made from scratch pie! a little crack is no big deal, i’m sure it still tasted great :)

  3. 3

    Elly — November 26, 2007 @ 3:20 am Reply

    so, how did it taste?! it looks really delicious! i definitely had my share (and other people’s shares) of pumpkin pie this weekend.

  4. 4

    Tracy — November 26, 2007 @ 12:16 pm Reply

    Your pie turned out looking great! I too tried making a pumpkin pie (or any pie ever) for the first time. I had the help of my 10 year old nephew and I have to say we did not do too bad.I am glad you had a Happy Thanksgiving.best home teeth whitener

  5. 5

    winedeb — November 27, 2007 @ 2:18 pm Reply

    Your pumpkin pie looks great! If it was perfect, then it would not look “home made”! And I totally agree, it is not Thanksgiving unless you have pumpkin pie! Now tell us, how did it taste?

  6. 6

    Rachael — November 28, 2007 @ 12:34 am Reply

    That is your first ever pie! SO AWESOME!!!!!!!!!!!!

  7. 7

    VeggieGirl — April 5, 2011 @ 1:18 am Reply

    No pumpkin pie or pumpkin dessert of any kind at your Thanksgiving feast?? Oh no!! It's not the same without the pumpkin!! I'm sorry that your filling cracked/the crust got too brown :0( Did you bake the pie at a high oven temperature, for a long period of time? I always bake my pies at 425°F for 15 minutes, and then reduce the oven temperature to 325°F, and bake for an additional 35 minutes. Comes out perfect every time.

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