I know, I know, I know. Pumpkin Pie is so last week.
But this blog is not all about being on trend. It’s about keeping track of my (mis)adventures.
And when I was getting ready to bake for Thanksgiving, I was prepared for the cupcakes to give me a run for my money (they didn’t) – and the pumpkin pie to be the easy one (it wasn’t).
So I thought I should share.
Pumpkin Pie, adapted slightly from Sweet and Crumby
1 (9-inch) unbaked deep dish pie crust (scroll down to Pate Brisee recipe)
3/4 c sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
1 (15-ounce) can Libby’s 100% Pure Pumpkin puree (not pumpkin pie filling)
1 (12 fluid ounce) can evaporated milk
Preheat oven to 425 degrees.
In a small mixing bowl, combine sugar through nutmeg. In a large bowl beat together eggs and pumpkin puree. Add the dry ingredients to the pumpkin puree. Slowly add the can of evaporated milk and combine thoroughly.
Pour into an unbaked pie shell and cover the edges with aluminum foil. Bake at 425 for 15 minutes. Then turn the oven down to 350 and bake for an additional 30-40 minutes or until pie filling is firm.
Cool completely before refrigerating.
I honestly thought this was going to be such an easy dish to make. I even waited until the last-minute to make it (aka, 7:30 Thanksgiving Eve). Not my best thinking…
1. I still have a problem making shapes. This is supposed to be a circle.
3. You can, in fact, re-roll pie crust successfully – and shape-wise, second time’s a charm. 🙂
4. Grinding cloves in a grinder can be dangerous to your eyes – if you decide to open it before the motor has stopped.
(Sorry no pictures of this lovely moment.)
5. You might want to make sure your filling is completely mixed before adding it to your crust.
6. Any fixes or mistakes you make, often become obvious when it is cooked.
8. Your mom might look at you funny when you ask Hubs for a little tutorial on how to make fresh whipped cream. (I’d never made it before and definitely did not want to mess it up.)
9. Thanksgiving dishes, clean-up, and dessert service may limit your ability to get any pictures of the finished pie.
I do have to admit, I did get rave reviews on the flavor – I just told everyone to close their eyes when eating. Hubs, who is not a fan of pumpkin pie actually ate several pieces over the last couple of days. And my youngest LOVED it – after every bite he’d say, “Tasty!” – a new word for him.
I thought it was pretty good. It was definitely a lighter flavor than most I’ve had from the store. And the crust turned out fine. Really. Overall, it was a good, all-around, traditional pumpkin pie, though obviously homemade.
I’m proud that I actually contributed to our Thanksgiving meal – a first for me.
(And I’ll work up to the turkey over the next couple years. I hope. No promises.)