Easy Pumpkin Pie, Please?
My husband has to work on Thanksgiving and I'd really like to suprise him with a homemade pumpkin pie when he finally gets home. I'm not a big fan of pumpkin pie and would appreciate a really good (and easy recipe). I'm going to be honest...I'll be buying the pie crust because I really fear screwing it up.
So, if you would please share your favorite, no fail recipe I'd really appreciate it. Thank you.
Here is my favourite, easiest recipe for pumpkin pie. I'll be honest, I don't like most pumpkin pies because I don't like heavy spicing or molasses. This one is very lightly spiced and made with honey which gives it a really luscious flavour. Not too eggy, either. You throw the whole business into the blender and then pour into the unbaked prepared shell. I use home-made pumpkin puree, but canned is fine. Oh and if you possibly can find a larger deep dish or 10-inch shell, it'll work best. There may be a bit too much filling for a regular 9-inch shell.
1-3/4 cups pumpkin puree (canned is fine)
3/4 cup honey
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup canned evaporated milk
1/2 cup regular milk
1 unbaked 9 or 10-inch (23 or 25 cm) pastry shell
Preheat the oven to 425o F
Place all the ingredients into the container of a blender and blend until smooth. (If you are using a 9-inch/23 cm pie shell, you may have a bit more filling than you need - use the extra to fill a few tart shells or bake in a custard cup as a bonus dessert.)
Bake the pie for 15 minutes at 425o F then lower the heat to 350o F and continue baking for another 45 minutes, or until a knife slipped into the center of the pie comes out clean.
Cool to room temperature before serving with plenty of whipped cream.
How about really surprising him with a home made crust?
Here's a "no miss" pie crust recipe that my wife uses (don't tell her I disclosed it or I'm in BIG trouble)
3 cups AP flour
1 tsp salt
1 ¼ cup vegetable shortening (Crisco)
1 egg, well beaten
5 Tbsp water
1 Tbsp Vinegar
Place flour in large bowl (dip/level/pour - but don’t pack it down in the measuring cup; just dip and level off with the back of a knife)
Add salt, whisk briefly
Add shortening and, using a pastry cutter, cut the shortening into the flour until the mix resembles pea sized (or a bit smaller) pieces.
In a small bowl, combine the salt, water and vinegar.
Add to the flour mixture and combine, using your hands, to form a soft dough.
Try not to handle the dough too much. Just enough to bring everything together.
Form the dough into a ball, cut the ball into fourths, wrap each piece in waxed paper and refrigerate for 30 minutes to one hour.
Remove from fridge, roll out one of the balls of dough on a lightly floured board and transfer to pie baking dish.
Flute the edges, pour in your prepared pumpkin custard and bake according to recipe instructions.
Makes 2 double crust pies
For baked shells, bake at 475 degrees for 8 – 10 minutes (remember to weight the bottom
Depending on whose oven I'm using, I sometimes put a strip of aluminum foil over the outer edge of the crust while baking a pumpkin pie and leave it there for 3/4 of the cooking time before removing it to brown. Some ovens are inaccurate and I don't want to over-brown the crust.
You CAN do this ....
I like to serve pumpkin pie the same day. Let it cool, though, before serving. I bake the pies in the morning, before putting the turkey in the oven. There's nothing wrong with a pumpkin pie the next day, of course, but fresh it's fantastic. But whatever you do, serve it with home-made whipped cream - not spray can stuff.
We *definitely* enjoy pumpkin pie better when it's had a chance to sit and "find itself"-- the flavor of the spices comes through much better (just like quickbreads, etc.) I'm also a fan of the Libby pumpkin pie recipe, but our recent go-to recipe is the "Spiced Pumpkin Pie" recipe on epicurious.com-- rich and nicely spiced.
If you aren't making homemade crust, don't waste your time - just buy one at a good bakery.
Traditional homemade crust is not all that hard and for pumpkin pie, easier than trying to nicely crimp edges for a double-crust pie. You can patch tears. If you don't have a food processor, freeze the butter and/or stick Crisco and grate on large holes of a box grater. You won't have to work much to incorparate the butter that way.
Alternatively, here is a technique for no-roll, No Fear Pie Crust, for one 9" crust:
1-1/4 c AP flour
2 tbsp sugar
1/4 tsp salt
8 tbsp pats of cool unsalted butter (1 stick)
2 oz. cream cheese, cool, cubed
Mix dry ingredients. Lightly coat pyrex pan with baking spray. With elecrtic mixer, beat butter and cream cheese well, for 2 min. Add flour, beat on med-low 20 seconds. Scrape. Beat on med-high 30 seconds, scrape again. You want large, well-blended clumps. Reserve 3 tbsp dough. Turn the rest onto a floured surface in a ball, flatten to 6" diamester. Put it into the pan, and with the floured heed of your palm, press dough evenly into the pan and up the sides, holding it up to the light to make sure it is of even thickness. Place the remaining dough on the flour, and with your palms roll and stretch it into a 12" long rope. Cut it in thirds crosswise, and coll each into a thinner, 8" long rope. Press these into the dough around the edge of the pan and flute with fingertips or a fork. Prick the bottom and sides, refrigerate 1 hour before filling and baking.