pumpkin pie.
Posted in baking, favorites, holiday, pies & tarts, recipes, sweet | 0 comments
Who knew one pie pumpkin from our Tap Root Farms CSA food box would stretch so far? Two batches of pumpkin scones, pumpkin pancakes, and now pumpkin pie, and I still have a cup of pumpkin purée left.
pumpkin pie a la mode, anyone?
Pumpkin pie is new territory for me. Oh, I am aware that it is a classic, favorite dish that North Americans enjoy as one of the iconic desserts for their Thanksgiving and Christmas feasts… but not in my family’s home. Actually, I’m a little embarrassed to say that prior to trying my hand at a few of my own pumpkin pies in preparation for this post, I had never tasted even the tiniest forkful of pumpkin pie. Strange, I know.
the makings of pumpkin pie. who knew it was so easy?
Essentially a spiced pumpkin custard, pumpkin pie is super easy to make; if you haven’t got any pumpkin on hand, take a walk on the unorthodox side and substitute sweet potato or squash purée instead. No longer a pumpkin pie virgin, I can officially say that pumpkin pie will be a regular on my holiday dessert roster!
pumpkin pie: the glorious first slice.
Pumpkin Pie
Preheat oven to 425 degrees F
Ingredients
1 Prebaked Flaky Pie Crust (with sugar)
3 eggs
¾ cup sugar
½ tsp cinnamon
1/8 tsp freshly grated nutmeg
½ tsp ground ginger
pinch allspice
pinch salt
2 cups fresh (or canned) pumpkin purée
2 cups half-and-half, light cream, or whole milk
you could buy a pre-made crust. but why would you when making your own is so easy? keep pastry on hand in the freezer for pie emergencies.
Directions
- Prebake the crust and make the pie filling while the crust is in the oven.
- In large bowl, beat eggs with sugar; add spices and salt.
- Stir in pumpkin purée and then half-and-half.
- Warm pumpkin mixture in medium saucepan over medium-low heat, stirring occasionally, until it is hot to touch; do not boil.
- Remove blind-baked pie crust from oven and place pie plate on a baking sheet; lower oven temperature to 375 degrees F.
- Pour filling into the still-hot crust and bake for 30-40 minutes, until the filling shakes like gelatin, but is still very moist.
- Cool on wire rack and serve warm or at room temperature.
pumpkin pie. straight up.
