Hey Y’all! It’s Abbey here, Car Car’s youngest daughter! Somehow I ended up getting to do the honors of kicking off TMC’s first annual Friendsgiving week! I could NOT be more excited about what I get to share with you all. I walked in late to filming while Molly and Bill were putting the finishing touches on this pie, and truly, the only thing better than the smell was when we got to eat it after all of the beauty shots were taken. So without further ado… enjoy watching Bill and Molly make her family’s recipe for the BEST homemade pumpkin pie I’ve ever had. Watch and then make. For real. You won’t be disappointed!
Molly’s Pumpkin Dream Pie
What You Need:
For The Crust:
1/2 teaspoon salt
2 teaspoon apple cider vinegar
1/3 cup ice cold water
1 cup cold unsalted butter cut into cubes
2 1/2 cups all purpose flour
*this crust recipe makes two crusts. For this pie you only need one. so you can do what you like with the other or freeze it and pull it out when you need a pie crust!!
For The Filling:
2 cups pumpkin puree
1 14oz. can of sweetened condensed milk
1 Tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup brown sugar firmly packed
What You Do:
First, prepare your pie crust! I use a food processor to make pie crust. The colder the mixing bowl/food processor bowl the better. I usually put mine in the freezer before I start! In a small bowl mix together the salt, vinegar and water and set aside. Pull your food processor bowl out of the freezer and add the flour and butter. Pulse 5-6 times until it looks like bread crumbs. Add in the water/salt/vinegar mixture and pulse until it JUST comes together. Don’t over work it. Pull it out and separate dough and form into two round discs. Wrap discs in plastic wrap and refrigerate for at least 30 minutes (or 15 minutes in the freezer).
Next, preheat the oven to 425 degrees. To a large bowl add ALL the ingredients listed for the filling. Whisk everything together until well blended and smooth. Set aside.
Once crust is chilled, remove from fridge and on a well floured surface begin to roll out your dough! Once rolled, transfer dough onto a 9-inch pie plate and crimp edges. Pour the pie filling into the crust and bake for 15mins at 425….then reduce oven temp to 350 degrees and bake for 38-40 mins. Keep in eye on the crust around the last 15-20 minutes. If its getting too dark cover the crust with foil and continue baking. You’ll know the pie is done when it’s set, and no longer jiggly. Let it cool completely and store at room temp! I love serving mine with homemade vanilla whipped cream and a dusting of cinnamon! ENJOY!!
Follow Molly on Instagram HERE
or visit her website at: www.mollyreedgrayson.com