Thanksgiving Pie Bar

I love the idea of a pie bar, especially at Thanksgiving. Pie is already on the menu so with just a few cake stands and pie plates you can easily add some lovely. Apple and Pumpkin are our go to choices but what are some of your favorites? This year I doubled our recipes and tweaked half the recipe in little ways to make these staples into a slightly different pies and it was delicious!

One of my favorite purchases for the kitchen that makes hosting beautiful gatherings like this possible was the set of 3 white ceramic pie plates from William Sonoma. They are cohesive but each slightly different in their details and size. They are gorgeous! I found the smaller white ceramic pie plates at Crate and Barrel, see below for shopping details.

The wooden pie signs let guests know what flavor they are grabbing. They were an easy DIY from Michaels. In the wood aisle, I grabbed the sticks with the ball on the end and the wooden tags. A little hot glue and they were easily turned into the cutest little pie labels.

A small bunch of eucalyptus branches wired together make a simple and elegant garland. I added raffia pumpkins I found at Michaels. They add just the right detail to our chalkboard sign. The antique frame was purchased years ago at the Brimwood Antique Market. I added chalkboard from Home Depot and have loved this chalkboard ever since.

PUMPKIN PIE WITH STREUSEL TOPPING

INGREDIENTS

• 1 can organic pumpkin
• 1 C brown sugar
• 1 1/2 C Half n Half, scalded slightly
• 3 eggs
• 1 tsp ground cinnamon
• 1/2 tsp cloves
• 1/2 tsp all spice
• 1/2 tsp ground ginger
• 1/2 tsp salt
• Bottom pie crust partially prebaked

FOR THE STREUSEL

• 4 Tbsp all purpose flour
• 3 Tbsp granulated sugar
• 1/4 tsp ground ginger
• 1/4 C salted butter

INSTRUCTIONS

Preheat oven to 450 degrees F. Partially bake 1 large pie shell remembering to place fork pricks to avoid bubbles in the crust.

Mix pumpkin, sugar, salt and spices together in a large bowl. Add eggs and beat thoroughly.

Heat half n half on stove until scalded. Slowly pour milk into pumpkin while mixing to avoid curdling the eggs. Once mixed, pour pumpkin mixture into pie shell.

Turn oven down and bake at 350 degrees F for 45 min.

Meanwhile mix streusel ingredients: flour, sugar, ginger, salt and butter together to form course crumb.

Once the middle of the pie is no longer jiggly (for lack of a better word) add streusel topping. Bake 15 more minutes until streusel is golden brown.

Let cool completely and enjoy! Our new favorite pumpkin pie.

These beautiful pictures were taken by the insanely talented Ruth Eileen Photography.