Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

December 11, 2011

pumpkin pie.

I'm aware it's December (isn't that crazy?! it's already the end of the year!) and that pumpkin pie is a more fall thing. Frankly, I don't give a damn.

Look at me going all Rhett Butler.

This recipe for pie is super simple. The pie itself is simple, too, which is why I took some liberties while taking pictures of it (hence the below pic).

Isn't that that a cool picture?
I made the pie for Thanksgiving, although I am just getting around to post about it now.  I enjoy that despite being a straightforward recipe, it is different from the recipe on the back of the Libby's cans of pumpkin.

It's nice, because you don't need evaporated milk for this recipe, just regular milk. The pie came out very flavorful from the spices, and although I think I prefer Libby's pumpkin pie recipe, this was good! The filling was the right consistency, and the crust was good, too.

Vanilla ice cream serves as an excellent accompaniment .. that or soy milk. Lately, I have been drinking Silk's Vanilla Soy Milk with pb-nutella sandwiches, pie, cake, and it goes so well! Healthy substitute for vanilla ice cream and whipped cream.

If you can fit this in between all of the cookie making that's going on right now, you wouldn't regret it.

Pumpkin Pie
recipe from bakingbites.
  • pie crust for a single 9" pie (not deep dish), recipe below for homemade
  • one 15-oz. can pumpkin puree 
  • 1 cup brown sugar 
  • 3 large eggs, room temp
  • 2 tsp pumpkin pie spice (just do a combo of mostly cinnamon, some ground ginger & cloves, and a teeny bit nutmeg) 
  • 1 tspn vanilla 
  • 1/4 tspn salt 
  • 1/2 cup milk (skim is fine) 
  1. Roll out pie crust inbetween plastic wrap and invert onto a pie plate. Mold edges to fit the pie plate. 
  2. Stir together all the ingredients from the puree to the salt (include the salt). 
  3. Whisk in the milk. 
  4. Pour filling into pie shell. 
  5. Bake at 425 degrees F for 10 minutes. Then lower temp to 350 degrees F and bake 30-35 minutes. The pie will be set and jiggle slightly when pan is gently, slightly shaken. 
  6. Cool completely before serving or refrigerating. Can consume cold or room temp .. or however you want, really. Enjoy! 

Single Pie Crust 
  • 1 1/3 cups flour 
  • 1 Tb granulated sugar 
  • 1/2 tspn salt 
  • 6 Tb butter, chilled and cut into pieces 
  • 4-6 Tb ice water 
  1. Whisk flour, salt, and sugar. 
  2. Rub in butter with your fingertips until mixture resembles coarse sand, and no pieces larger than the size of a pea result. 
  3. Stir in ice water, tablespoon at a time, with your hands or with a fork until dough comes together. 
  4. Pat dough into a circle and wrap in plastic. Chill for at least 30-60 mins before rolling out. 

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