Pumpkin Pie

Thanksgiving quotation: “Produce great pumpkins, the pies will follow later.” -Anonymous

Well, I guess the pies did follow; since the Pilgrims gave us pumpkins, it was surely just inevitable that we made pies! (But, a true history buff knows that pumpkins were really just part of the traditional diet of Squanto and his tribe!) This is the first Thanksgiving that I am not home to celebrate (and bake!) because I am visiting my grandmother in Argentina, so our usual Thanksgiving dinner crowd will be missing out on our monstrous spread of food, and of course the desserts! Although, this is an interesting holiday change; instead of turkey, yams, and pumpkin pie, my family will be eating milanesa completa, papas fritas, and alfajores (recipe coming soon!). But to keep the tradition alive at home, I made an amazing Pumpkin Pie before we left as a pre-Thanksgiving treat. The crust was unbelievably flaky and the filling was just outrageous! It was SOOOOO incredible, I literally finished half of it (on my own) within a day! I cannot even describe how wonderful the pumpkin filling tasted…and I usually don’t even like the filling! This pie is the perfect way to end your Thanksgiving meal, but if it was up to me, I would just skip the food and head straight for the dessert! Enjoy!!

Recipe: Pumpkin Pie

***NOTE: I used cool whip for the topping because it’s creamier and tastier than traditional whipped cream. ALSO, to keep the crust extra flaky, make sure not to touch it too much when you roll out the dough. (Doing this will melt the butter in the dough mixture and cause the crust to loose its pastry flakiness.)