When you think of Thanksgiving what do you think of? Probably the turkey? Gratitude? Cranberries in the inexplicable shape of a can?
I think of pumpkin pie. That’s it.
The idealist in me wishes I could tell you that my first thought about this national holiday revolves around thankfulness and the reason for the season. But the realist in me, the one who knows exactly what I’m all about, knows it begins and ends with the food.
And not just any food. Because while our turkey (fried every year by my fabulous husband) is delicious, our sweet potatoes are top-notch, and the family stuffing recipe is second to none, nothing (and I mean nothing) brings me right on back to the reason for the season like pumpkin pie.
While I don’t like to brag, I honestly think it’s because our pumpkin pie just also happens to be the best pumpkin pie out there. It might surprise you to learn, given that I’m the foodie of the house (and of Lifestyle Frisco) that when it comes to the pie, all credit goes, once again, to my husband.
Ever the baker, he built this pie recipe from scratch, borrowing a little here and a little there, working it until he perfected it. And perfect it he did, all because of one secret ingredient, one special swap that takes the pie from Good to GREAT, without passing GO.
The secret? A quick and sweet substitution of a common ingredient and the world of pumpkin richness opens up. It’s so easy, you might just wonder why you never thought of it. But because we’re generous in the name of the season, we’re not keeping it a secret and we’re not holding anything back.
This recipe, once a tried and true Dawson family secret is now your recipe, too. Trust me, once you make it this way, you’ll never go back — and maybe, just maybe, you’ll join me in the “pie is the reason for the season” fan club, after just one bite.
- 1 1/2 pints vanilla ice cream, softened
- 3 eggs
- 1 16 ounce can pumpkin puree
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 9 inch unbaked pie shells
Preheat oven to 425 degrees.
In a large bowl, whisk together the eggs. Stir in the pumpkin puree, cinnamon, sugar, salt, nutmeg, ginger, and pumpkin pie spice. Mix in softened ice cream until smooth. Pour filling into two 9 inch pie shells.
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees and bake an additional 30 to 40 minutes, being careful to watch the crust. When it reaches your desired degree of browning, use either tin foil or crust covers to protect it from burning for the remaining cooking time. Cook until filling is set.
Turn oven off but do not remove pies. Letting them slowly drop in temperature prevents cracking and separating. Remove after about 20 minutes and allow it to cool the rest of the way on oven racks.
You’re welcome, Frisco. Happy Holidays!