Currently on Day 3 of my recovery. Hopefully I’ll be seeing you all on the other side of my drug-induced haze very soon. Until then, here’s the second part of my fresh pumpkin pie tutorial/recipe/thingy.
So, you navigated your way through the pumpkin puree tutorial and you’re ready to pat yourself on the back (go ahead, I’ll wait) and make a pie.
Now, I have yet another confession to make. I cannot make a decent pie crust to save my life. If you can, I applaud you and encourage you to do so before getting started on this recipe (and if you could make a couple extras and toss them my way, that would be swell). If you can’t, then get thee to the grocery store and score yourself one of those frozen jobbies like I usually do. This recipe makes one 9″ pie, so if you don’t feel like doing math and doubling it, just throw the extra pie crust in the freezer.
I found a recipe similar to this years ago and I have tweaked it some. It’s a little lighter on the pumpkin pie spice than most recipes, but the vanilla totally makes up for the toned down spices.
What you need:
1 1/2 cups pumpkin puree (you’ve totally got this covered, so don’t even think about using the canned stuff!)
1 (12oz) can evaporated milk
1/2 cup white sugar
1/4 cup brown sugar
1 Tbs. flour
1/2 tsp salt
1 1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice (I sometimes like to use my own mixture of cinnamon, cloves, and freshly ground nutmeg)
1 unbaked pie crust
What you need to do:
Preheat oven to 450°.
In a large bowl mix pumpkin, evaporated milk, eggs, sugar, flour, salt, vanilla, and pumpkin pie spice. (Using a food processor is much easier, but most of the time I can’t be arsed to drag mine out so I do it the old-fashioned way.)
Pour filling into pie crust, pat yourself on the back for not spilling any onto the baking sheet. *Pick up baking sheet oh-so-carefully and proceed to spill filling over the side of the crust. Look to make sure there aren’t any little ears around, curse heavily while cleaning up the mess and then try one more time to get things in the oven without any more spillage.
Bake at 450° for 20 minutes. Reduce temperature to 350° and bake for 40 minutes or until filling is set. Let cool before slicing and serving with **cinnamon whipped cream.
*** Brag incessantly to your friends about how YOUR pie was made with fresh pumpkin and not that canned stuff and/or snicker to yourself when someone gripes that they couldn’t find any canned pumpkin at the grocery store.
** also optional, but very tasty
*** again, optional, but very good for the old ego