Creating the Perfect Pumpkin Pie is a Family Affair

1. Pumpkin Pie is a delicious finale to any Thanksgiving dinner.  This week we are planning our upcoming Buckhorn Inn Thanksgiving feast and fondly reminiscing about Thanksgivings past.  Here is Sharon’s memory of her first Thanksgiving after she and Jack moved from Chicago.

I was so delighted to be part of the Buckhorn Inn family and was eagerly looking forward to Thanksgiving.  I love to bake, so I was excited when Lee asked if I would help out by baking a few desserts for the feast.  I pictured myself bustling about in an apron, my kitchen fragrant with fall spices.  Perfect!  When the menu was finalized, I was in charge of baking six pies–three apple and three pumpkin. 

Family to the Rescue

Pie crust has long been my nemesis.  My mother makes perfect pie crusts–light, tender, flaky and delicious.  I follow her recipe carefully, but my results are inconsistent.  I watch my mother’s deft hands as she quickly and confidently rolls out her crusts.  I don’t think I inherited her “dough touch”! 

I was worrying aloud about my pies to my sister-in-law Donna.  I know my brother would have married her anyway, but the fact that she is a great cook certainly sweetened the deal for him!  She said, “Sis, don’t worry about a thing.  I have a recipe for pie crust that has never failed me.”  She wrote out the recipe and I hurried home to make some practice pies.  Success!  If you would like the recipe for Donna’s  crust, check out her blog  https://faithhopefarm.wordpress.com/2020/10/23/a-time-to-give-and-a-time-to-share-a-pie-crust-recipe-story/ Her blog shares the story of how a “town girl” like her adapted to life on a farm.  She shares recipes, craft ideas, garden inspirations, and farm anecdotes.  You might enjoy following her!  

Here is the recipe for my pumpkin pie filling.  It is rich, creamy, and has a hint of bourbon.  This recipe makes one pie and is delicious topped with copious amounts of whipped cream.

Sharon’s Pumpkin Pie

8 ounce package cream cheese, softened

2 cups canned pumpkin

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup melted butter

1 tablespoon bourbon

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground clove

Donna’s No-Fail Pie Crust

Preheat oven to 350 F.  Place pie dough in a 9-inch pie pan and press down on bottom and sides.  Pinch and crimp edges.  Put the shell in the freezer for an hour to firm up.  Line the frozen shell with foil and fill with pie weights or dried beans.  Bake for 10 minutes, remove the foil and weights and bake for another 10 minutes.  The crust should be dried and just beginning to color.

Beat cream cheese.  Add pumpkin and beat until combined.  Beat in the sugar and salt.  Add egg and yolks, half-and-half and melted butter, beat until combined.  Add the remaining ingredients and beat until incorporated.  

Pour the filling into the warm pie crust and bake for 50 minutes.  The center should be set.  Cool to room temperature before cutting.

We hope you enjoy this pie and that you have a beautiful autumn!