Tuesday, October 20, 2009

Pumpkin Pie Recipe



It's Autumn! It's pumpkin season!

I love visits to the pumpkin patch with the kids and smelling the crisp, cool fall air. It makes me hungry for baked squash, pumpkin pie, pumpkin scones, pumpkin bread, hot tea, hot chocolate, soup...I think you get the idea.



About a week ago, we visited the pumpkin patch with the kids. That got pumpkins on my mind. We happen to have three very large pumpkins waiting to be carved for Halloween plus a variety of squash in a bowl on the counter. I already fixed the butternut squash and it's history.



Then Justin went hunting. For the second trip to get a buck. I told him if he got one, I'd make a pie when he got home. He loves pie. LOVES pie. Even Eric got excited for pie.

Saturday afternoon Justin called and said they got the buck. So now it was up to me to make the pie.

Sunday afternoon I started baking. I made up a batch of pie crust mix. Eric dragged all three big pumpkins into the kitchen "helping" me so I could "use" them in the pie. Such a sweet, thoughtful little boy!

Then I started mixing and blending and rolling and baking. The house smelled so good!

So for your enjoyment, this is how I make pie.

Ingredients
pie crust for one 9 inch plate, uncooked
1 15-oz. can pumpkin puree, plain
1/2 cup white sugar
1/4 cup turbinado sugar (like "Sugar in the Raw") or golden brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 12-oz. can evaporated whole milk

Method
1. Mix sugars, salt, cinnamon, ginger, and cloves in a small bowl.



2. In a larger bowl, beat the egss. Add pumpkin and sugar mixture.



3. Beat.



4. Gradually mix in the evaporated milk.



5. Prepare pie shell.



6. Pour mixture into shell. It's OK to not use it all. You may have about 1/2 to 1 cup of filling leftover.



7. Bake in a preheated 425 degree F oven for 15 minutes. Then, reduce temperature to 350 degrees F. Continue baking about 40-50 minutes or until a knife inserted in the center comes out clean. Mine took 44 minutes.

8. Cool the pie for at least 2 hours before serving or it will fall apart.

9. With the leftover filling mixture, fill a small 8-oz ramekin.



10. Bake ramekin at 425 degrees for 10 minutes, then continue baking at 350 degrees for another 35-40 minutes. Serve warm with a scoop of ice cream as a treat for the Chef.