5 Classic Christmas Desserts

Pumpkin Pie

Pumpkin pie is to the holidays as Rudolph is to Santa. You can buy a frozen pie shell for the crust, and for that matter readymade pumpkin pie filling, making it an easy dish that will satisfy many a dessert lover. But if you want to bask in holiday baking, here's a recipe for a flaky, doughy crust and pumpkin pie from scratch. Well, almost from scratch.

Crust ingredients:

  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2/3 cup shortening
  • 2 tablespoon ice water

Crust directions:

  • Combine dry ingredients in a large bowl.
  • Cut shortening into small pieces and add to dry ingredients. Add 1 tablespoon of ice water at a time and mix, until the mixture sticks together. (This will require a little elbow grease and a lot of patience.)
  • Once you can make the mixture into a ball, place on a floured surface and roll the dough out to a circumference approximately 1/4 larger than your pie tin.
  • Put sheet of dough in tin and crimp the edges so that it just comes up to the top of the pie tin.

Pumpkin pie filling recipe:

  • 3 large eggs
  • 2 cups fresh pumpkin puree or 1 15-oz can pure pumpkin
  • 1/2 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt

Pumpkin filling directions:

  • Crack eggs into a large bowl and whisk.
  • Add pumpkin, cream, sugar, cinnamon, ginger, cloves and salt, and stir.
  • Pour the mixture into the pie shell and bake until the filling is cooked and the crust is browned, about 45 to 55 minutes. A toothpick should come out clean
  • Cool on wire rack and serve with copious amounts of whipped topping.

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