Pumpkin Pie

Pumpkin pie is my favorite pie. The silky texture. The custard. The warm autumn spices! I love every bit of it.

My mother always used Libby’s recipe from the back of the can. It’s tried and true and fool proof. I now use it as the base recipe for my pumpkin pies because the ratio of pumpkin to eggs to evaporated milk are perfect. To make it my own, I add both vanilla & maple extracts. And then spice it up with my favorite warm and cozy spices, giving it a flavor that is all my own!

As always, we start with an all butter pie crust, that we will par bake so that it’s crispy. I like to literally hold it in my hand and take a bite out of it! Barbaric, I know!!!

Last year, I made my own pumpkin puree for the first time. It was great, but more work than I have time for. So I picked up an organic can of pumpkin puree.

Ingredients:

All butter pie crust

1 1/4 cup all purpose flour
1/4 tsp salt
1 stick of cold cubed butter
1/4 cup ice water

Filling

1 15 oz can of pumpkin puree.
1 can of evaporated milk (12 oz)
2 eggs
1/2 cup of sugar
1/4 cup dark brown sugar
1 tbsp vanilla extract
1 tsp maple extract
1 tsp cinnamon
1/4 tsp clove
1/2 tsp ginger powder
1/2 tsp nutmeg
1/4 tsp allspice

Directions:

Mix the salt & flour.
Rub the pieces of butter into the flour between your fingers. You will create crumbles. When there are at least walnuts size pieces, add in the ice water. Form a dough. Wrap it in plastic wrap and let it sit in the fridge for an hour. It must be cold for you to roll it out. When ready, roll it out into your tart of pie pan.

Par bake it at 425 F for 25 minutes. Bake with the pie weights for the first 15 & without them for the last 10. Set aside.

I place a large sheet of parchment inside the pie crusts, and spread the pie weights (you can also use dry beans or rice). The pie parchment enables me to lift out the weights very easily.

In a medium bowl, beat the eggs and sugars till fluffy. Beat in the pumpkin puree. Add in the evaporated milk. Add I the extracts & spices.

Divide the mixture between two par baked pie crusts. Bake at 425 F for 15 minutes. Lower to 350 F for 30-40 minutes.

There should be a very slight jiggle in the center. It will continue to set as it cools down. Let it come to room temperature for about two hours. Then refrigerate or serve right away with a big dollop of freshly whipped cream!

Kali Oreksi!