Pumpkin Pie has always been one of my favorite things about Thanksgiving dinner. We always use to buy a Marie Callender’s pumpkin pie. One year, our friend Carrie gave us a slice of pumpkin pie from Urth Caffé which is located in Los Angeles. It was the best pumpkin pie me and Ivan had ever had. This year I decided to make my own pie. I was going to make my own crust, but I didn’t want to muck it up. So, I cheated and bought a crust.
I created the filling and it was really simple to make.
I whisked together the sugars, flour, salt and spices all together in a large mixing bowl.
I beat the eggs, pumpkin and evaporated milk together in a medium mixing bowl.
It looked like nacho cheese sauce to me.
Thanksgiving afternoon, I put the filling into the frozen pie crust and put it in the 400° F oven. I had leftover pumpkin pie filling since I didn’t see that I should use 1 1/2″ deep 9” pie before I bought the pie crust. I put the rest of the filling in two ramekins. I baked the leftover filling later for 25 minutes. The recipe said to bake the pie for 45-50 minutes. I checked it at 45 minutes and it wasn’t jiggly in the middle. I was freaked that I had overcooked it and immediately took it out.
The pumpkin pie filling looked like it was a bubble on top and ready to burst. It didn’t look completely set, so hopefully it would still taste good. I put it on a cooling rack and let it cool for 2 hours. I covered it and put it in the fridge to cool even more.
I tried the pumpkin pie later for dessert and it was very tasty. I was worried that it wouldn’t taste right. I’m glad my first pumpkin pie came out good. You should give the recipe a try since it’s so simple and tastes great.
What’s your favorite Thanksgiving dish?
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper (optional)
- 3 large eggs, beaten
- 2 cups (or one 15-ounce can) pumpkin
- 1¼ cups light cream or evaporated milk
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
- In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
- Lightly grease a 9" pie pan that's at least 1½" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
- When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
- Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.
Recipe can be found on King Arthur Flour.