Monday, October 7, 2013

Pumpkin Pie

Oh Mother Nature, you are being cruel lately.  Fall is officially here, well it wasn't this weekend in Northern Virginia.  3 days in a row of 90 degree weather.  I was in fall mode, and then summer weather came back.  Needless to say I was not happy.  Regardless of this, I was going to make something anyways.  BP had requested some Pumpkin Pie, so Pumpkin Pie was going to be made. 

I happily redeemed myself after the Oatmeal Raisin Cookie incident the other week, but I was still on a mission to not have a snafu.  And I was making dinner too - a full day in the kitchen for me.  I couldn't of been happier.  On a side note, Big Red is dying.  It makes me sad - he's been my trusty companion for years - been through a lot of melt downs and amazing success together.  With every use I'm scared it will be his last.  So lately I've been using him only if needed.  It will be a sad day when I have to say goodbye to him.    But I broke him out for this since my hand has really been bothering me lately and the thought of using a hand held mixer wouldn't of gone well.  Happily, he made it through this baking excursion. 

Into the oven the pie went, but not without a little spill.  Some of the filling made it out of the pie and over the crust to run underneath....not what I wanted but oh well.  There was nothing I could do at that point.  The thought of throwing it out did cross my mind, especially since I had more pie dough in the freezer than can be used.  But I let my want for baking perfection go and just shut the oven door and let it bake away. 

Maybe left it in a little too long
Nothing can beat the smell of anything pumpkin baking away.  I'm not a huge fan of pies, but this smelled amazing.  BP and his dad were eager to try it.  And it went over really well :) 

Would you like some pie with
your whipped cream?

Start fall off right and make a pie!! You wont be disappointed. 

Pumpkin Pie
makes one 9" pie

 1 1/2 cups solid-pack canned pumpkin
  • 1 pie dough premade or homemade    
  • All-purpose flour, for work surface
  • 2 large eggs            
  • 1 packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1  teaspoons ground cinnamon
  • 1  teaspoons ground ginger            
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups evaporated milk
  • Whipped cream, for serving
  • Directions

    1.  Preheat oven to 375 degrees.  Roll out pie dough on lightly floured surface until 1/8" thick and put in pit tin.  Cut off extra and poke holes all over bottom of pie shell.   Freeze until cold, about 10 minutes. Place parchment paper and pie weights on top of frozen pie shell. 

    2. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
    3.  In a large bowl add pumpkin, brown sugar, cornstarch, salt, cinnamon, ginger,  nutmeg, eggs, and evaporated milk; whisk until combined.
    4.  Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Pour pumpkin mixture slowly into shell. Bake until all but center is set, 35 to 40 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream