OK, I know what you’re thinking: pumpkin pie in December? Why don’t I just put on a Halloween costume, yeah I’ll put on my joker grill fake teeth and sing the Star-Spangled Banner while I’m at it? Listen, I know. Pumpkin pie is traditionally associated with Thanksgiving, and I know, here we are, a few days from Christmas—a time decidedly post-Thanksgiving.
But I’ve thought this one through, and I’m bringing it to you today, anyway, despite the backwards holiday timing and seeming ignorance of appropriate blog content. I’m doing it for two reasons:
- This is the best pumpkin pie I’ve ever had.
- I can’t stop making it.
(Oh and PS: pie pumpkins are currently on sale at my grocery store, so hello?)
I’m also posting this now because it includes a pie crust recipe! for a homemade crust! (Once you start making excuses, it’s hard to stop.) I’ve posted this dough recipe before, with a quiche in early November, but I’ve since made it with all my pumpkin pies, as well as another version of that creamy pear pie, and I’ll be darned if it hasn’t been flaky, buttery goodness every. single. time.
If you remember nothing else from this post, remember this: if you have a cup of flour and a stick of butter, you have a pie crust. No kidding.
And the final thing, the one that really sends this post over the top, is that it comes with a story. See, once upon a time, a year and a half ago, my friend Wendi made a pumpkin pie for a party. She said it was based on this five-star (and 258 reviews) version from AllRecipes, with just a few tweaks that she was happy to pass along. Shortly after that, my brother made the pie. I made the pie. It couldn’t turn out bad. The key seems to be that creamy, spiced, custard-like filling—made with real pumpkin, not the kind from a can—and even though the original is supposed to be best after sitting overnight, I think there’s nothing like a hot, steaming piece fresh out of the oven.