It's that time of year, and with it comes a true fall classic
In our house it's quickly being renamed
Eli isn't such a fan of the pie as he is painting the punkins
Thomas, on the other hand..
well, this first slice was his :)
Though most pumpkin pie recipes are very similar,
there are noticeable differences in the result.
This pie is more custard than dense pumpkin.
As it cools and sets, however, it becomes more dense the next day :)
So it's my favorite because it is kind of the best of both worlds!
Gather Bowl 1
2 Cups Pumpkin, strained (or one 15 ounce can of puree)
1/2-3/4 Cup Brown Sugar (depending on your sweet preference)
2-3 Tsp, or more of Pumpkin spice
I also make my own mix which includes:
-2 parts Cinnamon
-1 part each Nutmeg, Cloves, Ginger
1/4 Tsp Salt
Mix very well
Gather Bowl 2
1/2 Cup Heavy Cream
1/2 Cup Unsweetened Condensed Milk
2 Large eggs
1 Egg Yolk
Mix very well
Make and chill
1 Pie Crust
I have yet to take my own pictures, but the linked crust recipe is just like my Grandma's!
- Preheat oven to 400*
- Place rack in center of oven
- Add bowl 2 to bowl 1 and blend very well
- Roll out dough and place in pan, cleaning up the edges
- Fill with puree and bake in two stages
- 20 Minutes at 400*
- Drop heat to 350* and bake for 50 more minutes or until the center no longer wiggles
Cover the edges of the crust with foil if necessary to prevent scorching
And there she is..
a sticky gooey glistening surface
a beautifully flaky and buttery crust
A perfect first slice
Serve with fresh whipped cream
1 Cup of Heavy Whipping Cream
2-3 Tbsp Powdered Sugar
Beat on high in a chilled glass bowl until your desired consistency
and enjoy outside
during one of the last few warm days of the year
from our home to yours,
indulge and enjoy