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Wednesday, November 28, 2012

My Favorite Pumpkin Pie

Pumpkin Pie.
Pumpkin-flavored anything is delicious.  Let's just put that out there, since it's the truth.  Pumpkin-spiced latte - delicious.  Pumpkin bread - delicious.  Pumpkin snickerdoodle cookies - delicious.  But there is something special about the pumpkin pie.  It has this lovely blend of creaminess and the crunch from the crust.  Served warm with a dollop of whipped cream - there is nothing better than a pumpkin pie, and that is coming from a die-hard chocolate fan.  I have found, through the years of experimenting with recipes, that it all comes down to the spice-blend you put into the pumpkin pie.  It turns out, ironically, that "pumpkin pie spice" is not the best thing to use to make pumpkin pie.  Instead, make your own blend, based on what you like.  For example, I am a big fan of cinnamon, so I put extra cinnamon into my pumpkin pies.  The best base-recipe for pumpkin pie I have found is the traditional pumpkin pie recipe on the side of a can of Libby's Pumpkin.  This recipe has been around for more than 50 years, and is tried and true.  Feel free to just follow that recipe, if you like, or you can try mine, which just has a few small tweaks from Libby's Original recipe. This recipe makes 2 pies, by the way, so don't forget to halve it if you only want 1 pie.

Ingredients:

Ingredients.
1 can (30 oz.) Libby's Pumpkin
2 cans (12 fl. oz. each) Evaporated Milk
2 deep dish pie crusts, uncooked (either frozen or homemade)
1 1/2 cups granulated sugar (I use the finer-grained baker's sugar to prevent any graininess in the pie)
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs

1.  Preheat the oven to 425 degrees Fahrenheit.
2.  Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.

Spice Mix.
3.  In a large bowl, beat the eggs.

Eggs.
Beaten.
4.  Mix the pumpkin into the frothy eggs.

Pumpkin Added. 
Pumpkin Blended.
5.  Stir the spice mixture into the pumpkin and eggs.

Spices Added.
6.  Gradually stir in the cans of evaporated milk.

Evaporated Milk.
7.  Pour mixture into the two deep-dish pie shells.

Ready to bake.
8.  Bake the pies, on cookie sheets, at 425 degrees Fahrenheit for 15 minutes.  Then turn the oven temperature down to 350 degrees Fahrenheit for 40-50 minutes.  Pies are done when a knife stuck in the center comes out clean.  Serve warm with whipped cream.  Enjoy!

The final product.

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