Ok, so this post is a little late coming. It’s not that I was busy, but damn, doesn’t this weather make you just want to do nothing all day? Anyway, as it is now December, I figured I would post a quick Thanksgiving recipe that is a staple in many American homes. Also, I cannot claim this recipe as my own. However, the Libby’s pumpkin pie recipe on the back of the cans of their solid pack pumpkin has always been my go to recipe as it’s simple and delicious. Here is what you’ll need:
- 1 pie crust
- 2 eggs, beaten
- 1 1/2 cups evaporated milk
- 3/4 cup sugar
- 1 can pumpkin
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
After cutting in the cold butter, mix with your hands until it resembles a crumbly mixture as seen above. Then add the cold water, one tablespoon at a time as needed, until a soft, malleable dough is formed.
Once you’re satisfied with the consistency, roll in plastic wrap and chill in the fridge for 30 minutes.
Once cold, unwrap and roll out carefully on a fully floured surface. Gently transfer to your pie dish in whatever manner you can. You can then blind bake it for 10-15 minutes. However, growing up, my mom always just used the crust without pre baking and it turned out just fine.
Once your crust is ready for filling, you can go ahead and prepare the good stuff. First, beat the eggs. Do not over beat, just get them nice and smooth as if you were doing scrambled eggs.
Next, add in the milk, sugar, pumpkin, and spices. I used a whisk in order to get a smooth, silky consistency.
Pour it in your pie crust, and bake at 350 F / 180 C for 45 minutes, or until it is just set and a knife comes out clear. Make sure you place it on the middle or bottom rack to avoid burn marks. Also, if you pre baked the crust, you might want to cover the ridge with foil to avoid it getting too brown.
And there you have your very own pumpkin pie, the most classic of Thanksgiving treats! This recipe comes out creamy, yet light and full of flavor. A few tips for making this pie though. Whether home made or store bought, make sure your pie crust is chilled when you put it in the oven to prevent it from shrinking on the sides. And if you do decide to blind bake it, baking beads help keep the bottom from rising. Also, there is the whole timing thing. Depending on how efficiently your oven heats, you may need to adjust the time. You should take it out when it is just set, otherwise it will crack as mine did. I probably overdid it by 5 minutes, although it still tasted lovely. Lastly, make sure the pie cools completely before serving, otherwise it may end up a bit of a mess on your plate.
That’s it for this week Bristol! Bundle up out there, but enjoy the cool air before it really turns nasty. As always, thanks for reading and Happy Eating!