Saturday, December 21, 2013

Perfect Pumpkin Pie

With all the things I enjoy that have pumpkin in them, it may be a surprise that I don't like pumpkin pie. I think it's the texture. I don't mind the taste, the texture is just... weird.

However, since plenty of people in my family do enjoy pumpkin pie, I started making it for the holidays a few years ago. (And it's slightly hard to make a recipe when you can never judge if there is anything that needs to be changed about it....) Apparently, it's quite awesome.  I'll take their word for it, because I've tried it and thought "meh, it's still pumpkin pie." 

So, if you haven't decided on what to make for dessert for Christmas.... everyone (but me) loves pumpkin pie! This is exceptionally easy to make, too. I haven't seen or played with other recipes, for the simple reason that this is so easy and I never get any complaints or "maybe you should try doing x" comments.

One thing that could be fun to do (and I did this with my apple pies too) is use cookie cutters to make pretty designs around the edge. Obviously, for pumpkin pie, I wanted cookie cutter pumpkins on top! I wish I had some smaller cookie cutters, but since no one wants small cookies.... I don't. ;)

Remember, comments are love! 

(Oh, and I apologize profusely for the picture. I made this one for Thanksgiving, and forgot to take a picture til I got to Mama's. At that point, I didn't have the camera; just my cruddy camera phone. The shine on the top of the pie was some slight condensation; I had to put the warm pie in the carrier for the trip. Oops.)

Perfect Pumpkin Pie

  • 1/2 Teaspoon salt
  • 1 1/4 Cups all-Purpose flour
  • 1/4 Teaspoon Salt
  • 1/3 Cup shortening
  • 4-5 Tablespoons cold water
  • 15 Ounces canned pumpkin
  • 14 Ounces sweetened condensed milk
  • 2 Large eggs
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • Redi-whip

If using a store-bought crust, skip the first 5 ingredients and steps 2-5, and prepare crust as directed.
  1. Heat oven to 425°. 
  2. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form pastry into a ball.
  3. On a lightly floured surface, slightly flatten pastry. Roll pastry from center to edges into a circle about 12” in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9” pie plate. Ease into pie plate without stretching it.
  5. Trim pastry to ½” beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.
  6. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust.
  7. Bake 15 minutes. Reduce oven temperature to 350°; bake an additional 35-40 minutes or until knife inserted 1” from crust comes out clean. Cool. Garnish as desired.
Serves: 8 Yields: 1 pie
Prep Time: 15 Cook Time: 50

Source (for original): Taste of Home for the pie itself, Better Homes & Gardens Cookbook for the crust

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