November 20, 2010

Pumpkin Pie

It's not a fancy recipe made with fresh pumpkin.  I've tried that a few times and its not worth the effort.  This recipe made with plain canned pumpkin rules above them all.  Trust me, it's the best.  All of the ingredients for the filling get mixed together in a bowl without any real order or method so its fool proof too.  Its about as simple as can be.  A child can make it.  I encourage those of you with young children to let them help with the measuring, mixing, and filling of the pie before it goes into the oven.  My 6 year old son made a pumpkin pie at school last week.  His recipe is here too…

"Mom, let me tell you how I made my pumpkin pie.  This is how I made my pumpkin pie.  First I poked holes in my pie.  Then I put the pumpkin mix in.  Then I put the egg in.   Then I mixed it after I put the eggs in.  Then I poured it all into my pie.  Then I put it in the oven.  Then it was done."

Pumpkin Pie

Makes 1  9 inch pie

1/2 recipe basic flaky pastry dough
1 1/2 cups canned pumpkin puree, unsweetened
1 cup half and half
3 eggs
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg, preferably freshly ground
pinch ground cloves
  freshly whipped cream for serving

Roll out the dough per the recipe instructions and fit into a 9 inch pie plate.  Chill for at least an hour.

Preheat the oven to 425 F.

In a large bowl, combine all of the remaining ingredients.  Whisk or stir until smooth.

Pour the mixture into the cold prepared pie shell and put into the preheated oven. 

Bake for 15 minutes.

Reduce the oven temperature to 350 F and bake for another 30-45 minutes, or until a knife inserted in the center comes out clean.  Also, give the pie a little shake to be sure that the filling has completely set.  There may be a few cracks in the filling or it might puff up a little toward the completion of baking.  This is fine and the filling will deflate when it the pie cools. 

If the crust starts to get too brown and the filling is not yet ready, make a 9 inch ring out of aluminum foil and lay it over the crust for the remaining baking time.  It will allow the pie to continue to cook, and keep your crust from getting burned.

Let the pie cool completely and refrigerate. 
Its best served at room temperature on the next day.  Serve with whipped cream.
Pumpkin Pie freezes really well.  Be sure to cool completely and wrap it air tight in cling film before putting in the freezer. 

Categories: Cakes & Pies, Desserts, Fall & Winter, Kids in the Kitchen

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