Thanksgiving is simply not complete without pumpkin pie. And while you can find all kinds of variations that take the basic pie in different directions, there is still no beating the original, as created in this recipe by former Times writer Donna Deane. I demonstrate the recipe in the video above. Total time: 1 hour, 10 minutes plus chilling time Servings: 8 1 1/2 cups flour, plus more for rolling 1 tablespoon sugar 6 tablespoons (3/4 stick) chilled butter, cut in pieces 1 egg yolk 4 tablespoons ice water 1. Combine the flour, sugar and salt in a large bowl and stir. Add the butter and blend it in with your fingers until the mixture resembles coarse crumbs. 2. Lightly beat the egg yolk and add the ice water. Add the egg mixture to the flour mixture in the bowl and stir with a fork just until the dough comes together into a ball. (To make using a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse 4 or 5 times until the mixture resembles coarse crumbs. Add the egg yolk. Add the water, a tablespoon at a time, pulsing briefly until the dough forms a ball.) Wrap in plastic wrap and chill until firm, about 1 hour, or overnight. 3. Turn the dough out onto a lightly floured board and roll into a 13-inch circle. Fold the dough in quarters and center on the pie plate; unfold and gently pat the dough onto the bottom and sides of the plate.
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Actually, there are a million reasons, and that's my point -- it's so versatile! The aroma from a cinnamon pumpkin candle can transform a room to instant coziness. Pumpkin is healthy but also pairs blissfully with sweet ingredients to make a huge range of desserts. Over the past couple of autumns I have experimented with this ingredient, and thoroughly enjoyed the results. Below are links to four recipes I tried out last year. At the end of this post I've also included the recipe for classic pumpkin bread. I hope you can give some of these a try! Pumpkin Oatmeal A prime example of pumpkin's versatility -- this oatmeal can be simple (only adding pumpkin) or doctored up with cream and spices. Recipe can be found here . Pumpkin Peanut Butter Stuffed French Toast This combo was inspired by my mom and is one of the most genius, indulgent collaborations I've ever tasted. Recipe can be found here . Pumpkin Gooey Butter Cakes Paula Deen's recipes have never let me down. This recipe is as simple and fast as it is moist and gooey. Recipe can be found here . Pumpkin Ginger Cupcakes These pumpkin cupcakes were moist and filled with complex autumny flavors (pumpkin, ginger, butterscotch). Cream cheese frosting takes them to a whole new level! Recipe can be found here . Last but not least, Pumpkin Bread! I love pumpkin bread because it's so quick to make. Just a couple minutes of dumping and mixing ingredients and you have a moist bread that's good as breakfast, with your afternoon coffee, or with nutella for dessert. Enjoy! Pumpkin Bread
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