Tag Archives: pumkin pie

Better than Wedding Cake.

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Gather ingredients and tools. It is such a disappointing feeling to get part-way through a recipe only to discover you don’t have everything you need.

I think I may have a serious addiction. Pumpkins. They really do capture my attention as they are the source of the pure goodness known as: Pumpkin Pie.Welcome to the second part of the pumkin series.

I love pumpkin pie.  I could eat it morning, noon, and evening meals….and the occassional 1 a.m. kitchen raid.  In fact, when we married, I didn’t want a fluffy, fancy wedding cake.  I wanted pie.  🙂  The bridal cake was a pumkin pie, in case you wondered.

“Pumpkin pie, if rightly made, is a thing of beauty and a joy – while it lasts…..Pies that cut a little less firm than a pine board, and those that run round your plate are alike to be avoided. Two inches deep is better than the thin plasters one sometimes sees, that look for all he world like pumpkin flap-jacks. The expressive phrase, ‘too thin’, must have come from these lean parodies on pumpkin pie. With pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness – a little ‘trembly’ as to consistency, and delicately brown on top – a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world. For the first pumpkin pie of the season, flanked by a liberal cut of creamy cheeses, we prefer to sit down, as the French gourmand said about his turkey: ‘with just two of us; myself and the turkey.'” –‘The House Mother’

So this blog post is a follow-up to the last one.  If you remember, we baked pumpkins and saw how easy it is to get to the point of making a pie.  (I’m sure you rushed right out and cooked up pumpkins yourself!)

Pretty nice ingredients. Our free range hen eggs, milk from a local dairy, pumpkin from our garden…mmmmmmm

As I type this, I probably should have done a post on the pastry, but oh well, forward motion.

Pumpkin pie is pretty easy too.

Find your recipe.  I hope you’ll consider sharing your favorite one with me in the comments!  I use one that has become my favorite.  It requires simple ingredients….(no milk product from a can).  Now, gather your ingredients.

Two basic rules that will really help you enjoy your time in the kitchen is to prepare (premeasure, make sure you have everything) and clean as you go.

One pie pastry. Line the tin, forming the pastry to the pan. Flute the top.

Line your tin with the pie pastry.  In these photos, I’m making a smaller pie that will be gifted to a friend so it is in tin that she doesn’t have to get back to me.

Whisk all the dry ingredients together in a medium sized bowl.  This such a great recipe for requiring very few tools and bowls.

Now is time for the wet ingredients.  But first…Did you preheat that oven?  I frequently forget so thought you might like a reminder too.  A couple of comments on how I do things.  You might do them differently, but am sharing them anyway.  I bake my pies on a foil lined cookie sheet to catch drippings.  I also bake my pies in the lower part of the oven to direct the heat right onto the bottom pastry so it bakes before getting too soggy.

Add the wet ingredients.  With Pumpkin Pie, the usual suspects will be milk, pumpkin, eggs, extract.  But your recipe may differ.  It is really important to get the eggs thoroughly whisked into the filling.  If they are not incorporated well, you will have bits of egg white visible in your baked pie.

I whisk the eggs and pumkin in first. Taking care to get a good blend.

Place your pastry lined pie tin on the cookie sheet now if you are going that route.

Now, pour into the pastry lined tin and pop into the oven!  Be sure to double check your recipe for baking time.

I line my crust with foil to prevent overbrowning and to help support the pastry until it bakes some. It is so sad to discover your crust gave way and the filling poured out!

VOILA!

The recipe:

3/4 cup Brown Sugar             1/2 tsp Salt

1 TBSP Flour                            3/4 tsp Ginger

1 tsp Cinnamon                       1/2 tsp Nutmeg

1/2 tsp Cloves                          1 1/2 cups mashed cooked Pumpkin

3 Eggs                                       1 1/2 cups whole Milk

1 pie tin lined with pastry

Bake at 400 F for 50 minutes

WHAT IS YOUR FAVORITE PUMPKIN PIE RECIPE?  Does it have a family history?

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