Happy Thanksgiving! Pumpkin Pie Recipe

Seth's family came over to our house for Thanksgiving yesterday. We were in charge of making dessert and potatoes, so we made both pumpkin pie and pumpkin cheesecake bars (I'll be posting the recipe for those later). Despite all assertions that no one wanted to take any leftovers home with them, as soon as the pumpkin pie was brought out, my brother-in-law decided that he was going to take some of that home with him.
I was really relieved to hear this because a.) I'd never made pumpkin pie before, and b.) Seth had picked a random recipe from online and we hadn't even really followed it completely. So when we served the pie I had absolutely no idea what it was going to taste like. Luckily it was a big hit and everyone asked for the recipe.

Pumpkin Pie

Makes 1 9-inch pie. 

Pie recipe adapted from Simply Recipes, crust recipe from Penzey's Spice catalog. 

Ingredients

Pie Crust:

1 1/2 cups all-purpose flour

1 tsp sugar

1/2 tsp salt

1/2 cup canola oil

3 TB milk

Pie Filling:

2 cups pumpkin puree (we roasted our own pumpkin, but you could use canned as well)

1 1/2 cups half and half

1/2 cup brown sugar

1/3 cup granulated sugar

1/2 tsp salt

2 eggs plus one egg yolk

2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp cardamom

What to do

Preheat the oven to 350. 

Place all the ingredients for the pie crust into a 9" pie pan. Mix with a fork until blended and then pat into the pan with your fingers. Push it up the sides of the pie pan and try to ensure it's a uniform thickness throughout the whole crust. 

Combine ingredients for the pie filling in a large bowl in the order listed. Mix well. If the pumpkin seems to clumpy you can throw it in the blender for a minute.

Pour the pie filling into the unbaked pie crust. Depending on how deep your pie pan is, you may have a little more than will fit in the crust. I used more of a 'deep dish' pie pan, and it barely fit!

Place in the preheated oven and bake until the filling is set. I suggest checking it after 40 minutes, and then every 10 minutes after that. Ours took about an hour and 20 minutes, but depending on your oven and the thickness of your pie, it might not take as long. 

Remove from oven and let cool. Serve with whipped cream and ice cream!

Linking up with Jam Hands and Future Expat.