Happy Thanksgiving everyone!
What’s Thanksgiving without the pie!? My favorite is pumpkin. I always have some pumpkin puree in the cupboard, just in case. Today’s recipe is 679 Pumpkin Pie No. 1. That’s right; No. 1. Meta has three different pumpkin pie recipes. No wonder we get along so well.
This was pretty fantastic. The homemade crust (made with butter) and the strong note of ginger made this notably better than my go-to pumpkin recipe (which has now been relegated to the trashcan). I’ll probably up the cinnamon next time I make this and add some nutmeg and cloves, but this is a winner.
I hope everyone’s Thanksgiving cooking goes swimmingly!
679 Pumpkin Pie No. 1
1 3/4 c. canned pumpkin (15 oz. can)
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp ginger
1 c. evaporated milk
1/2 c. water (I substituted 1 1/2 c. milk for the evaporated milk and water)
Unbaked 9-in pastry shell (631)
Turn pumpkin into saucepan and heat over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat. Mix thoroughly together with the sugar, salt and spices, and stir into hot pumpkin. Beat eggs, add evaporated milk and water (I substituted 1 1/2 c. milk for the evaporated milk and water), and beat into pumpkin mixture until smooth. Pour into pastry-lined pie pan and bake at 450 for 15 minutes; then reduce heat to 300 degrees and continue baking about 45 minutes longer, until a knife inserted in the center comes out clean. Cool before serving. 1 pie-6 servings.
Note: Perfectly baked pumpkin pie has no wrinkles or cracks on its surface. Long slow baking produces a smooth, shiny surface with the true golden pumpkin color.