I don’t know about you, but with Thanksgiving fast approaching I have one thing on my mind: Pumpkin Pie!
Here is a great pumpkin pie recipe all from scratch that you can easily make with your children at home. What better way to enjoy the holiday than to spend time together as a family baking and making memories along with a tasty pie! We have so many things to be thankful for this year, and welcoming our daughters into their learning tower to join us in the kitchen is one of them.
Recipe for Pumpkin Pie (and good memories!)
- 2 eggs
- 1 egg yolk
- 1/2 cup packed brown sugar (I have reduced the amount of sugar from original recipes)
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 2 cups pumpkin (bí đỏ) purée (OR 1 15-ounce can of pumpkin purée)
- 1 1/2 cups heavy cream (OR 1 12-ounce can evaporated milk)
- 1 homemade pie crust, chilled
- Prepare the pie crust ahead of time so it can chill in your fridge while you make the pumpkin puree and afterward the pie filling.
To make the pumpkin puree I find peeling and steaming is the fastest and most convenient way. If you don’t want to peel the pumpkin, you can bake the pumpkin instead. Once finished, just scoop out the cooked inside. I find the best type of pumpkin to use here in Vietnam is called bí đỏ.
- For the filling: Beat the eggs in a large bowl. Mix in the brown sugar, salt, spices — cinnamon, ground ginger, nutmeg, ground cloves, and cardamom.
- Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
- Pour the filling into an uncooked chilled pie shell.
- Bake at a high temperature of 220°C for 15 minutes. Then after 15 minutes, lower the temperature to 175°C. Bake for 45 to 55 minutes more.
- The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
We at Góc Montessori hope you enjoy this recipe and the time spent making it together with your child. Have a Happy Thanksgiving.
General tips on baking with children:
- Prepare the space beforehand - get ingredients ready and clear the space so your child only has access to what is needed - make sure eggs are out of reach for the throwers! And don't forget to prepare a Learning tower (aka Little kitchen helper) or a step stool that allows your child to easily and safely work in the kitchen.
- Don’t leave opened bottles and bags of ingredients within reach unsupervised
- Ensure your little one can easily reach into the mixing bowls
- Use a bowl with a handle for mixing wet ingredients to make pouring easier
- Use child-sized kitchen utensils
- Give smaller spoons and measuring cups for added scooping and transferring practice
- Crack eggs into a separate cup in case your child drops the shells in too- it is easier to remove
- Take the opportunity to discuss oven safety with your child when baking together
- Slow down and let your child enjoy the full sensory experience of baking- touching the ingredients, tasting (when safe), smelling the spices...and if your child is focused on a single task try not to interrupt until they have finished.
- And remember- practice makes better. It will be very messy at the beginning but not forever!