If you’ve been following along this week, you know it’s Mother’s day week on Something Swanky! And I’m making all the favorite desserts from the mothers in my life. So far I’ve posted Coconut Cake for my Grandma and Golden Vanilla Pound Cake for my Dixie (also a grandma).
Today’s pumpkin pie is for my Mother-in-law. And I thought yesterday would be the perfect day to post her favorite recipe, because yesterday this happened…
My husband graduated from college! And we partied hard in the sun all day with family and friends (which led to my imminent collapse on the couch by 9pm and a total failure to post this recipe yesterday).
I love this picture of him hugging his Mom after the ceremony, it’s just so very sweet. His mom has always been such a gentle influence in his life, and I’m so grateful every day for the man she helped shape him to be. His first response to anger and conflict is almost always peaceful and soft, and I know that this is something he gets from her.
…and, uh, it’s a trait he really needs being married to a fireball like me! 😉
This pumpkin pie is a very traditional and classic recipe. There aren’t any crazy twists or anything. It’s just a good, solid recipe worth hanging on to. The crust is an easy buttermilk pastry I found in my favorite Betty Crocker cookbook, and I feel like it’s easier to make and work with than a normal homemade pie crust. Although, you could always just use my go-to Pillsbury ready-made pie crust, and all would be just fine in the world!
Easy Buttermilk Pastry Crust:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 1 tbsp butter
- 1 tsp vegetable oil
- 3 tbsp buttermilk
For the filling:
- 2 large eggs
- 1/2 cup sugar
- pinch of salt
- 1 tablespoon pumpkin pie spice
- 2 cups pumpkin puree
- 1 1/2 cups milk or cream
For the crust:
- In a medium bowl, mix flour and salt. Cut in shortening and butter using a pastry blender or a fork.
- Mix in oil and buttermilk with a fork until flour is moistened. Use hands to form into a ball.
- Roll out into a 9-inch circle and place in a pie dish.
- Cover and chill for 30 minutes, while working on the filling...
For the pie filling:
- Whisk together all of the pumpkin pie filling ingredients until smooth, and pour into the prepared pie crust.
- Bake at 450º for 10 minutes, and then reduce the heat to 400º and bake for another 30 minutes. Turn off the oven and crack the oven door, and let the pie cool in the oven. Chill until serving.