You’d think that after 6 years of being together and over two years of marriage, I would know all about my husband’s culinary preferences right? Well, apparently not. Ever since I started this blog, I’ve learned new things about him such as he doesn’t like blueberries (I discovered this when I made this blueberry muffin recipe) and his favourite pie is pumpkin pie. I discovered this last week when we were having supper at Earl’s and I ordered the pumpkin pie for dessert and he told me that his favourite pie is pumpkin pie and that the Earl’s one is the best that he has ever had. I’ve heard that you are able to order a whole pumpkin pie from Earl’s but it is $48 for a pie (six slices). The frugal side of me could not justify that at all, so I decided I would make my own. I am pleased to say that I did a trial run a couple days ago, and it received rave reviews from my guinea pig (aka my husband).
As for cost, I had to go buy almost all the ingredients to make this pie (except for the pantry staples like sugar and butter), and I even had to buy a pack of aluminum pie pans and the cost was way under $48. I didn’t keep accurate tabs, but I think it was around $25-$30 and I can probably make 3 pies.
So there are three parts to this recipe: First you have to make the graham crust, then the pie filling, and then the chantilly cream to go on top. If you’re lazy, you can just used store-bought whipped cream to top the pie instead, but you have to buy whipping cream to make the pie filling anyways, so might as well take that extra step and make your very own chantilly cream. And ‘chantilly cream’ sounds way fancier than ‘Cool Whip’! You can also buy a pre-made graham crust but those always taste bland and dry to me. It is really easy to make your own rich buttery graham crust and it only takes three ingredients.
For the graham pie crust, all you need are graham crumbs, butter and sugar.
All you do is mix the graham crumbs, sugar and melted butter together until you get a coarse, sandy texture. Then the trick is to really pack it down into the pie pan. Use all your muscle and either a flat bottomed measuring cup or heavy bottomed spoon to pack it as tight as you can into the pie pan, including the edges. Then you bake it for 10 minutes in a 300 degree oven, then let it cool while you prepare the pie filling.
The pie filling is pretty straightforward, and I don’t think I have much else to add in addition to the directions below. Just make sure you buy canned pure pumpkin, not canned pumpkin pie filling. The pie filling calls for fresh ginger, finely grated. I used my mini micro-plane but you can use any grater you have with the smallest holes. The point is to get the ginger into a pulpy consistency, so it can mix in with the other ingredients.
Once you’ve made the pie filling, filled the crust and baked it, it is best to let it cool at room temperature for an hour or so,then refrigerate overnight. The pie is best served cold and it takes quite a few hours for the pie to chill and set. The first time I made it, I only chilled it for two hours and it wasn’t enough. It tasted way better the next day after having been in the fridge overnight. I actually like the fact that it needs to chill overnight, as I can make it the day before our Thanksgiving dinner and it’ll be one less thing I need to worry about as I’m juggling the turkey and sides the day of!
And the chantilly cream is easy to make, simply follow the directions below! Make it right before you’re serving the pie so it’s nice and fresh.
I hope everyone enjoys this pumpkin pie recipe and has a happy Thanksgiving with family and friends!
Thanksgiving Pumpkin PiePrint Recipe
- FOR THE GRAHAM PIE CRUST
- 1 & 1/2 cups of graham crumbs
- 6 tbsp of unsalted butter, melted
- 1/3 cup white sugar
- FOR THE PIE FILLING
- 1 cup canned pure pumpkin (NOT pumpkin pie filling)
- 1 cup whipping cream
- 6 tbsp white sugar
- 1 whole egg
- 1 egg white
- 1/2 heaping tsp of cinnamon
- 1/2 tsp of fresh ginger, finely grated or micro-planed into a pulp
- 1/4 tsp salt
- 1/4 tsp ground cloves
- FOR THE CHANTILLY CREAM
- 3/4 cup chilled whipping cream
- 1 tbsp icing sugar
- 1/2 tsp vanilla extract
FOR THE GRAHAM PIE CRUST
Mix the graham cracker crumbs, melted butter and white sugar together until combined. I just used a rubber spatula. The texture should be similar to wet sand.
Press the mixture into the bottom of the pie pan and up the sides. Make sure to pack it tightly.
Pre-bake this crust in the oven at 300 degrees F for 10 minutes. Set aside to cool, while you make the pie filling.
FOR THE PIE FILLING
Mix all ingredients in a large mixing bowl until well combined (I just used my electric hand mixer)
Fill the pre-baked pie crust. This should exactly fill a 9-inch pie crust.
Bake in a preheated 350 degrees F oven for 1 hour. After an hour, the edges should be slightly crispy and the middle should still be slightly jiggly.
Cool at room temperature for an hour, then cover and refrigerate overnight.
When serving, top with a big dollop of chantilly cream.
FOR THE CHANTILLY CREAM
Whip the cream with a hand mixer until it begins to firm up.
Add the sugar and vanilla and continue to whip until it stiffens up.