Thanksgiving is almost here, which means many people are getting ready to make one of their biggest meals of the year. A staple for many families is finishing up the meal with a delicious pie.

King Arthur Baking has many recipes to create their favorite Thanksgiving pie. For many, that is a pumpkin pie. Here’s a recipe from King Arthur Baking to try this year:

Ingredients:

Filling:

• 1/2 cup (99g) granulated sugar

• 1/2 cup (106g) light brown sugar or dark brown sugar, packed

• 1 tablespoon King Arthur Unbleached All-Purpose Flour

• 1/2 teaspoon table salt

• 1 teaspoon ginger*

• 1 teaspoon cinnamon*

• 1/2 teaspoon nutmeg*

• 1/8 teaspoon cloves*

• 1/8 teaspoon freshly ground black pepper, optional

• 3 large eggs, beaten

• 2 scant cups (425g) or one 15-ounce can pumpkin purée

• 1 1/4 cups (283g) light cream or evaporated milk

*Substitute a generous 2 1/2 teaspoons Pumpkin Pie Spice for the spices listed, if desired.

Crust:

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or 1 1/2 cups (170g) King Arthur Pastry Flour Blend

• 1/2 teaspoon table salt

• 4 tablespoons (46g) vegetable shortening

• 5 tablespoons (71g) unsalted butter, cold

• 3 to 5 tablespoons (43g to 71g) ice water

Directions:

Crust:

1. In a medium bowl, whisk together the flour and salt.

2. Add the shortening, working it in until the mixture is evenly crumbly. 

3. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

4. Add 2 tablespoons of water, and toss to combine.

5. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.

6. Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out. If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. 

7. When you're "ready to roll," remove the dough from the fridge. Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. 

8. Fill and bake your pie as directed in the recipe. Store unbaked pie dough, well-wrapped, in the refrigerator for 2 days or in the freezer for up to 2 months.

Filling:

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. (This will allow the spices' flavor to blend.)

3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

If you want to give a different type of pie a try, there are many recipes on King Arthur Baking’s website.