Pumpkin pie is my favorite of the Thanksgiving desserts. However for me, my favorite time to eat it is for breakfast the following morning. I believe that pumpkin pie is so delicious, that it should be showcased on its own with a hot cup of coffee. Can you tell I’m ready for the long weekend already? Work has been so busy, as it always is this time of year. It’s the end of the year push for advertising. My life right now consists of two very different extremes. Crazy days at the office working on the myriad of commercials we’re bidding on, then quiet days on the weekend with pie, testing out different recipes.
I was going to post a different recipe for this pie, but it wasn’t right. I roasted a butternut squash, and pureed it turning it into a fall squash pie. While my co-workers loved it, there was something just a little off to me, and I knew I could do better. This time I went back to my tried and true recipe. Organic canned pumpkin, evaporated milk, and a mixture of spices. Simple, traditional, and delicious. Crust by Martha Stewart, because Martha just knows.
Pie Crust by Martha Stewart
- 1 1/4 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 cup cold unsalted butter (1 stick)
- 1/4 cup iced water
In a large bowl combine flour, salt, and sugar. Quickly dice the butter into pea sized cubes and put the butter into the flour. You want to move fast to keep the butter as cold as possible. With your hands, breakdown the small cubes of butter until the flour butter mixture resembles coarse meal. Next put in the iced water, 1 tbs. at a time, using a fork to combine. The amount of ice water depends mostly on environmental factors, such as the humidity and temperature of where you live. Use just enough until the dough comes together. Next dump onto the counter top and combine into a ball. Wrap with plastic wrap and refrigerate for 30 minutes. After the dough has chilled, lightly flour your work area, and top of your dough. Roll out, rotating frequently, and adding a light dusting of flour when needed to keep from sticking. Place rolled out pie dough into your pie dish decorating the edges as you like. Put the pie crust in the freezer while you make your filling.
- 1 15oz. can of pumpkin puree
- 1 12oz can of evaporated milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground clove
- 1/4 tsp. ground nutmeg
Preheat oven to 425 degrees. In a large bowl combine the sugar and spices. Next mix in the canned pumpkin puree and mix to fully incorporate. Shake the can of evaporated milk thoroughly before slowly mixing into your pumpkin sugar mixture. In a small bowl beat the eggs and stir it into your pumpkin mixture. Take our your chilled pie crust and carefully pour it into your crust. Bake for 15 minutes at 425 degrees, then lower the baking temperature to 350 degrees and continue to bake for another 40-50 minutes. Test the center of the pie by inserting a knife into the center of the pie and it should remain clean when you remove it. Or you can jiggle the pie slightly, and it should remain firm. Cool for 2 hours on a wire rack and enjoy.