Pumpkin Pie!
It's always time for pie at our house. From fruit to custard to mousse, there are few pies we don't love. Like most dishes, I have very definite ideas about what pies should be made for which season. With Thanksgiving right around the corner, pumpkin is at the top of my list.
You can purchase canned pumpkin at any supermarket, just be sure you're buying pumpkin puree with no additional seasonings. This will allow you the control over variety and amounts of spices you add into your recipe that I think is crucial to making the perfect pumpkin pie. You can also roast* your own sugar pumpkin (the petite little ones) puree the flesh and freeze it flat in resealable plastic bags, to have it on hand for whenever you might need it. You'll be glad you did.
After years of thinking I didn't like pumpkin pie, I finally landed on a combination of ingredients that turned me into a big fan. So if you think you don't like pumpkin pie, simply try adjusting your ingredients until you find your happy place. I did and while my recipe is not fancy, I think it's just right.
Here's my recipe:
3/4c sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
2 eggs
2c pumpkin puree (or 1-15oz can)
1-12 ounce can of evaporated milk
1 unbaked pie shell (homemade or store bought)
2. Grease and flour a 9" pie pan. Line with your pie dough. Refrigerate while you prepare the filling.
3. In a large mixing bowl whisk together the remaining ingredients until smooth.
4. Pour filling into the pie crust, crimp the edges as you wish.
5. Place the pie onto a rimmed baking and bake for 15 minutes. Reduce the heat to 350 and bake for another 45 minutes or just until set. The pie should jiggle just a bit in the middle.
6. Cool on a rack and then refrigerate for at least 3hrs before serving. Enjoy!
Pie can be made one day ahead.
*To roast a sugar pumpkin: Wash your sugar pumpkin, cut in half lengthwise and scoop out the seeds with a spoons. Lightly oil the cut sides of the pumpkin and place face down on a foil lined rimmed baking sheet. Roast for about 45 minutes in a 400 degree oven for about 45 minutes or until the knife pierces the pumpkin easily. Remove from the oven, carefully turn the pumpkin halves over and let rest until cool enough to handle. Scoop out the flash and puree in a blender or processor until smooth-adding small amounts of water as needed. Place in individual resealable plastic bags (I like to measure 2c into each bag) and freeze flat. Be sure you press out any air. Frozen puree should last for at least 6 months.
You can purchase canned pumpkin at any supermarket, just be sure you're buying pumpkin puree with no additional seasonings. This will allow you the control over variety and amounts of spices you add into your recipe that I think is crucial to making the perfect pumpkin pie. You can also roast* your own sugar pumpkin (the petite little ones) puree the flesh and freeze it flat in resealable plastic bags, to have it on hand for whenever you might need it. You'll be glad you did.
After years of thinking I didn't like pumpkin pie, I finally landed on a combination of ingredients that turned me into a big fan. So if you think you don't like pumpkin pie, simply try adjusting your ingredients until you find your happy place. I did and while my recipe is not fancy, I think it's just right.
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| I love making mini pumpkin tartlets! |
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| It's all about the spices. Find your perfect combination. |
Here's my recipe:
Pumpkin Pie
Ingredients:
3/4c sugar
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
2 eggs
2c pumpkin puree (or 1-15oz can)
1-12 ounce can of evaporated milk
1 unbaked pie shell (homemade or store bought)
Directions:
1. Preheat your oven to 425 degrees.2. Grease and flour a 9" pie pan. Line with your pie dough. Refrigerate while you prepare the filling.
3. In a large mixing bowl whisk together the remaining ingredients until smooth.
4. Pour filling into the pie crust, crimp the edges as you wish.
5. Place the pie onto a rimmed baking and bake for 15 minutes. Reduce the heat to 350 and bake for another 45 minutes or just until set. The pie should jiggle just a bit in the middle.
6. Cool on a rack and then refrigerate for at least 3hrs before serving. Enjoy!
Pie can be made one day ahead.
*To roast a sugar pumpkin: Wash your sugar pumpkin, cut in half lengthwise and scoop out the seeds with a spoons. Lightly oil the cut sides of the pumpkin and place face down on a foil lined rimmed baking sheet. Roast for about 45 minutes in a 400 degree oven for about 45 minutes or until the knife pierces the pumpkin easily. Remove from the oven, carefully turn the pumpkin halves over and let rest until cool enough to handle. Scoop out the flash and puree in a blender or processor until smooth-adding small amounts of water as needed. Place in individual resealable plastic bags (I like to measure 2c into each bag) and freeze flat. Be sure you press out any air. Frozen puree should last for at least 6 months.
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