Thanksgiving Pumpkin Pie: Recipes for Abundance

Posted on November 19, 2011

I have a lot to be thankful for. I live in the greatest city in the world (New York!). I have a challenging and exciting job that engages my intellect and creativity. I have wonderful family and friends who fill my life with laughter. And I am blessed with a husband who is not only kind and handsome, but also a gifted cook with a passion for pie (recipe below). For me, Thanksgiving is the best day of the year!

A Wealth of Thanksgiving Pies

Years ago, my husband and I decided to bring the party to us and began hosting Thanksgiving dinner in our own apartment. In the first year, it was just me, my husband, my mom & dad, my aunt, and 2 last minute guests: my cousin Bob and his NYFD colleague (with their radios, in case they had to go deal with an emergency). My husband has a warped sense of abundance, so he created at least 5 giant desserts that year for all 7 of us, including a gloriously beautiful pecan pie and a spicy pear and quince crisp. He was a triumph! Word eventually got around, and in the years since our numbers have swelled to 23! Last year my husband made 15 desserts, including 5 gluten-free items to address the dietary needs of my cousin and my niece…and mind you, I live in a one-bedroom apartment.


Of course it’s insane to make so many desserts, I know – and we all make fun of my pie-man, but each pie is created with much loving effort and a true passion for detail. The amazingly lavish display makes me feel like a child again staring at a display in the candy store. Unlimited treats, unlimited joy, unlimited gratitude! The only thing that could have made this table of sweets any better? A colorful Thanksgiving flower arrangement to bring it all together! Here is one of my husband’s amazing holiday dessert recipe for pumpkin pie with ginger streusel crust, lovingly tested by my family for yours. Try it and enjoy!

Thanksgiving Pumpkin Pie Recipe with Ginger Streusel Crust

(originally found in Bon Appétit, November 1994) Crust 2 tablespoons chopped peeled fresh ginger 1 1/3 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces 1/4 cup chilled solid vegetable shortening, cut into small pieces 1 large egg yolk 2 tablespoons (or more) ice water Filling 1 16-ounce can solid pack pumpkin 1 1/2 cups whipping cream 3 large eggs 1/2 cup sugar 1/4 cup packed golden brown sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoons ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt Topping 1 cup all-purpose flour 1/2 cup packed golden brown sugar 1/2 cup coarsely chopped walnuts (about 2 1/2 ounces) 1/4 cup finely chopped crystallized ginger 1 1/2 teaspoons ground ginger 1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature For crust: Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely. For filling: Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature. Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. To complete your Thanksgiving table spread, highlight it with one of our beautiful Thanksgiving flower arrangements! Shop our Thanksgiving centerpieces online, or give us a call today: (212) 687-3434. Stay tuned for more Thanksgiving dessert and Thanksgiving pie recipes from all of us at Big Apple Florist. Happy Thanksgiving! thanksgiving-pie-recipes

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