Happy Thanksgiving!
This, friends, is my favorite holiday. Oh, the gluttony! Oh, the relaxation! Really, is there anything better than a whole day dedicated to making and consuming food? Nope.
Thanksgiving is such a great excuse to make all those wonderful recipes that you dream about making, but never seem to have the time or coordination to pull off. Or maybe just something so calorie dense that you can really only excuse it on these special occasions. I specifically remember making about a gallon of the richest, most artery clogging cheese sauce you could imagine. We poured it on everything.
This year, Cory will be smoking a pork loin. We will be making a Salt-Baked Salmon (btw, preparing the salmon in this way made some of the moistest and best salmon I have ever had). I am preparing Beet Wellingtons. And for sides I will also make my classic Mushroom Gravy and a Cranberry Sauce with Dried Figs.
And... Pumpkin Pie!
Remember that time my mom came over and brought me those awesome heirloom pumpkins that we used to make soup? Well, I used that same pumpkin. Pureed it right up!
And I'll admit it. I cheated a teensy bit and used a prepared pie crust. This one's made out of spelt.
Pumpkin and buttermilk. I was tempted to use eggnog instead, just to make it a little extra calorie dense. This is Thanksgiving, after all.
Roasted Pumpkin Pie
Adapted from Mix
- Premade pie shell (9-9 1/2 in)
- 1 1/2 cups Roasted Pumpkin
- 1 cup Buttermilk
- 3 Large Egg Yolks
- 1 teaspoon Vanilla Extract
- 2 tablespoons Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
Defrost the frozen pie shell for 10 minutes, then prick it all over with a fork.
Bake the shell for 10 minutes, gently pricking it if it puffs up.
In a medium bowl, whisk together the pumpkin puree, buttermilk, egg yolks and vanilla.
In a large bowl, stir together the remaining dry ingredients.
Add the wet mixture to the dry and whisk to combine.
Pour into the pre-baked pie.
Place the pie on a rimmed baking sheet.
Bake for 10 minutes at 400.
Reduce temperature to 350 and continue to bake for 45-60 minutes, or until a knife inserted an inch from center comes out clean.
Let cool, then enjoy with a bit of whipped cream, family and friends.
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