It’s true. This was the best pumpkin pie I’ve ever made! Broken crust confirms it’s authentic!
Every year I look for something to elevate my pumpkin pie to another level. Everyone loves a pumpkin pie but how can one expand, enhance, make it better? Most recipes varied from fresh pumpkin filling (looks like a lot of work to me and with the prevalence of organic fresh filling available, why kill yourself?) to canned, a mix of different spices and that famous crust! Oh, the crust. It can make or break a pie. Like you don’t have anything else to worry about on Thanksgiving.
But it was unanimous, my 11-year-old niece (a budding baker herself) said it was the best pie ever! My husband and various family members agreed. And I must say, I couldn’t title this post if I didn’t believe it was true. I went to journalism school, you know! So try your hand at this simple recipe tonight or tomorrow. I promise your kitchen won’t explode!
For the bakers out there, I salute your patience and efforts to make a crust from scratch. I do. I’ve done it before and it’s not outrageously difficult but it’s a bit of a pain and takes time away from the cooking duties. I opted for an organic pre-made roll-out yourself crust. And maybe I’ll make my own tonight for another pie. Maybe. But I think I have one more in the freezer… That leaves us with the spice mixture and the filling. This is where I changed things up a bit.
14 ounces organic, plain pumpkin filling (about 1 and 3/4 cups)
1 can sweetened, condensed milk (about 1 and 3/4 cups)
2/3 cup brown sugar, firmly packed
1 and 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 9″ pie crust
Place the pie crust (after properly defrosting) over the pie dish and press down gently into the corners. Poke holes into the crust and bake according to the instructions on the box. Allow to cool before adding the pie mixture.
Begin by adding the pumpkin to your stand mixer. If you use a hand mixer or mix by hand using a large bowl, begin here as well. Add the eggs, condensed milk, brown sugar and all the spices. Do not over mix, two minutes is best. Pour everything into a prepared pie crust and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 50 minutes or until a knife inserted in center comes out clean.
Not only is this simple, it doesn’t take a lot of prep and there is nothing like bringing out a freshly baked pie. Frankly, you could have everything prepared and throw it in the oven as you’re sitting down for dinner so you can serve it warm right out of the oven. Just remember to lower the heat!
Certainly don’t forget to give thanks. It seems every year we are reminded by current events of how fortunate we are to be sitting around with friends and family to enjoy an enormous meal made with love. The horrific refugee crisis in Europe and the terrorist attacks in Paris are just two large events that are on our minds. Whatever personal battle you are fighting, whatever trouble is in your heart, I wish you a day of peace, love and gratitude. Save room for a big piece of pie! Happy Thanksgiving!