Before you pass the stuffing or dig into dessert this Thanksgiving, take a moment to remember that because of your generosity, struggling kids, families, and seniors are able to do the same.
Your trust in Second Harvest Food Bank has made a caring difference for thousands in Central Florida. They are grateful, and so are we. On behalf of them, we thank you and wish you a Happy Thanksgiving!
As a special thanks, check out our special Pumpkin Pie with Walnut Crust recipe from the Darden Foundation Community Kitchen at Second Harvest below.
Pumpkin Pie with Walnut Crust
Yield: 8 slices
- 2 c. all-purpose flour
- ½ c. ground walnuts
- 3 tbsp. granulated sugar
- ⅔ c. Vegetable shortening
- ½ c. dark-brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. freshly grated nutmeg
- ⅛ tsp. ground cloves
- 1 can pure pumpkin
- 1 c. evaporated milk
- 2 large eggs
- In a large bowl, combine flour, walnuts, granulated sugar, and ¾ teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle ¼ cup ice-cold water over mixture and mix gently until dough begins to come together. (If the dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
- Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over the rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 ½ inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on the rim of pie plate with water and gently press braid onto the rim. Refrigerate pie crust until chilled, 15 to 30 minutes.
- Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, ½ teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.
Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)