Autumn is in full swing and you need an easy pumpkin pie recipe for kids. Something the kids can cook. A recipe that includes easy no roll dough.
I hear you.
I got your easy kid-friendly pumpkin pie recipe right here.
It’s kid-friendly in the same way my apple pie was kid-friendly: no dough rolling. Plus, the recipe uses heavy cream instead of condensed milk from a BPA lined can.
So why the quotes around “Pumpkin?” Well, in fact, I used butternut squash. To me, butternut squash has way more flavor than pumpkin. I guarantee that if you substitute butternut squash for any recipe that calls for pumpkin, it will be yummier.
The recipe is adapted from the Nov 2009 issue of Martha Stewart Living.
4 T. unsalted butter, softened
3 T. sugar
1 large egg yolk
1 c. all-purpose flour
1 t. salt (I don’t think you need this much)
Stir together butter and sugar in a medium bowl. Stir in egg yolk. Add flour and salt, and stir until mixture is dry and crumbly.
Press dough into bottom and up sides of a 9-inch pie dish. (This is the part you kid will love!)
Freeze until firm, about 20 minutes.
Preheat oven to 375. Bake crust just until crust turns golden brown, 20-22 minutes. Cool completely in dish on a wire rack.
1 can (15 oz.) pumpkin –I used Butternut Squash Puree. Much yummier!!
1 cup heavy cream
3/4 cup sugar
1 t. vanilla extract
1 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
2 large eggs, slightly beaten
Preheat oven to 325. Whisk together all ingredients in large bowl. Pour filling into crust.
Place dish on a rimmed baking sheet. Bake until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours.
Here’s a photo which I made black and white because my photography skills are so pathetic.
More fall kitchen fun: