November 2015 archive

How To Make Thanksgiving Day Even More Delicious: Joy the Baker’s Pumpkin Pie Recipe

How To Make Thanksgiving Day Even More Delicious: Joy the Baker’s Pumpkin Pie Recipe


With Thanksgiving just around the corner, we thought it would be the perfect time to revisit some of our favourite fall and winter recipes previously featured in our popular 2014 Christmas Guide, when we teamed up with Joy from to bring you two scrumptious recipes from her delightful book Homemade Decedence.

Whether you’re more of a savoury or sweet person, we’ve got the perfect recipe for you to serve to your family and friends over Thanksgiving, which you’ll find in the guide. In this post, we’ll tell you how to make a perfectly indulgent Thanksgiving dessert.

Homemade Decadence Pumpkin Pie With Pecan Praline Topping

To create your very own pumpkin pie, you will need the following ingredients.

Buttermilk Pie Crust

2-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup plus 1 tablespoon cold buttermilk


2 cups pumpkin puree
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1-1/2 cups cold heavy cream
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract


1/2 cup packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons heavy cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup very coarsely chopped pecans (some halved pecan pieces are fine)

To Make the Buttermilk Pie Crust

  1. In a medium bowl, whisk together the flour, sugar and salt. Add the butter and, using your fingers or a pastry cutter, quickly work the butter into the flour mixture, pour in the buttermilk, and using a fork, stir until a dough forms. Turn the dough out onto a lightly floured counter. It will be moist and shaggy. Divide the dough in 2 and gently knead each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour.
  2. To roll out the pie crust, on a well-floured counter, roll the bottom crust until it is ⅛ inch thick and about 12 inches in diameter. Occasionally move the crust around the floured counter during rolling to ensure that it is not sticking to the counter. Transfer it to a pie dish and trim the edges. For a single pie crust, fold the edges under and crimp with your fingers or a fork. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.
  3. For a double-crusted pie, roll out the top crust in the same manner. Fill the pie and top with the second crust. Fold both layers of pie dough and a crimp with a fork or your fingers. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes before cooking.

To Make the Pumpkin Filling and Praline Topping

  1. Put a rack in the center of the oven and preheat the oven to 400°F.
  1. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla.
  1. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes.
  1. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans.
  1. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That’s great.
  1. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time.
  1. The pie will last, well wrapped in the refrigerator, for up to 4 days.

Have you got a Thanksgiving recipe you want to share with us? Tell us on Facebook, we’d love to hear your ideas.


The Holidays Are Coming!

The Holidays Are Coming!

Christmas is the time of year where twinkling lights line the streets, the eggnog is a-flowing and there is an indescribable feeling of excitement in the air. Here at Christy, we love the holiday season, which is why we’re celebrating Christmas by sharing a series of festive blog posts in the run up to our favorite time of the year.

For this festive inspired series, we’ve enlisted help from some of our favorite bloggers such as Lauren from Live Happy Inspired, Anna from Anna E Lee Interiors and Kristen from Stylenik. With their help, we’ll bring to you some the best tips, tricks, ideas and guides for the run up to Christmas.


Want even more festive fun? Grab a blanket, put the fire on, and settle down with our Guide to a Classic British Christmas, where you can get inspiration for crafts, recipes and activities for the holiday season.

If you have any suggestion for topics you’d like to see covered on the Christy’s blog over Christmas, head over to our Facebook page or comment below to share your ideas and inspiration with us.

Happy Holidays!

Love, Christy