Pumpkin Pie

I don’t remember eating a lot of pie growing up.  Mom mostly made Striped Delight Pie, Fresh Fruit Pie, and Sweet Potato Pie.  Since I have left home, it seems like Mom is frequently telling me about the pie she baked or the new crust she tried.  When Mom comes across something she loves, I get an e-mail with the subject “Try This” or “This works!”

I am not a huge pie eater; neither J or I are crust fans.   I like Mom’s pies, but don’t regularly make pie for J and I.   I like a challenge and perfecting pie crust sounds like fun.  I am learning to make a delicious crust and enjoy the tastiness good pie entails.

Mom is a Martha Stewart recipe follower and sent me this pie crust recipe  several years ago.  I think this is the original recipe.

Single Pie Crust:

1 ¼ C All Purpose Flour

½ tsp Salt

1/3 – ½ C Butter, cold and cubed

4-5 T Ice Cold Water

In a food processor blend flour, salt and butter until crumbly.

Add 3 T water and pulse until dough forms.

Add more water until dough is soft and pliable.

Roll dough out and place in 9 inch pie plate.  Flute edges.

Filling:

I found a Pumpkin Dessert recipe that I really like.  It’s basically pumpkin pie without a crust.  I also looked over some traditional pie recipes to come up with my own filling.

½ C Brown Sugar

½ C Sugar

3 Large Eggs

1 – 15 oz can Pumpkin

1 C Evaporated Milk

¼ tsp Salt

1 tsp Cinnamon

½ tsp Ginger

½ tsp Nutmeg

Directions:

Preheat oven to 425 degrees F.

Mix sugars in a bowl.  Add eggs one at a time, beat after each addition.  Add remaining ingredients and mix well.

Pour mixture into the prepared crust.

Bake for 15 minutes.

Reduce heat to 350 degrees F and continue to bake 40-45 minutes until puffed and toothpick inserted in center comes out clean.

Cool completely and store in the refrigerator.

I am a pumpkin lover.  To be honest, I like this crust!  Maybe pie eater is in my near future.

Do you like pie?  Are you a crust eater or dig into the filling?

 

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5 Responses to Pumpkin Pie

  1. Elise says:

    I love pumpkin pie! Always been my favorite. I’m not much of a crust eater either, but my husband is.. he likes me to make little cinnamon cookies out of the left over crust.

    I found a crust recipe I finally like and it makes 4 crusts at a time, so I always have one in the freezer, that can be helpful!

    A friend makes a crustless dessert, she just uses the recipe off the back of the pumpkin can and then adds 1/2 cup Bisquick and bakes like it says in a 8 in square, use 1 cup Bisquick and a 9×13. I make that when I want a quick fix of pumpkin and don’t have time for the crust!

    • Robyn says:

      My Mom makes cinnamon & sugar crisps out of the left over crust. We loved them as kids.

      Some of the best recipes are the ones on the back of the box or can.

  2. Kim says:

    Crust is probably my favorite part of the pie. (Well, only if it’s GOOD crust with just the right amount of salt and flakiness! I’m picky when it comes to crust.) Cinnamon/sugar crisps are the absolute best! I like pumpkin, but this time of year is always hard for my non-pumpkin-loving sister. Everybody brings pumpkin to serve for dessert between now and Thanksgiving. (And I plead guilty, too. I took a pumpkin bread pudding to a club meeting last night.)

  3. Candy C. says:

    Pumpkin pie is my absolute favorite! I didn’t use to like crust but lately I do. I must admit that I usually cheat and buy the refrigerated pie crusts! 😉

  4. Tina @ Faith Fitness Fun says:

    I am not huge on pie either – EXCEPT for pumpkin pie! I love pumpkin pie. I don’t know why. Maybe because the crust is lighter than other pies? This one certainly looks good.

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