Having some pumpkin pie, ahem, pumpkin π, to celebrate March 14. This is the most π-ish Pi day we’ll have for a century! 3-14-15!
I’ve loved pumpkin pies year round since I was a kid. My mom used to make the best. She always says she follows the recipe… till you notice she does nothing in the recipe anymore. But in this case it’s almost just like it began on the back of the Libby’s pumpkin can. But the spices are a little different. Instead of cloves and cinnamon and all that I use a teaspoon of ‘pumpkin pie spice’ from McCormick, anything else tastes a little off since I’m so used to it, and another teaspoon of cinnamon. Also, you preheat the crust just a bit to get it nice and flaky outside.
preheat oven to 425F
1: start with tasty ingredients. There’s only about two things in it, so use the tastiest pumpkin and canned milk you can find.
in a big bowl with an electric mixer mix
2 large eggs (beat)
3/4 c. granulated sugar, or a little less
1/2 t. (teaspoon) salt
1 t. cinnamon
1 t. pumpkin pie spice, e.g. McCormick
1 can pumpkin, e.g. libby’s (not pumpkin pie mix! just the pumpkin)
then, after everything is mixed, put the milk in and whip a final time.
1 can (12 fl. oz.) evaporated milk, e.g. carnation’s evaporated milk
2: Pre-bake the crust till it bubbles a little in the middle at 425F. This should take about 5ish minutes–it’ll start forming bubbles, and then one big ballon up from the middle, then you should take it out! It will be a nice slightly yellow color.
3: Take it out of the oven and pour in the custard mixture. Be very careful because if you over fill it it’s very easy to spill over and make a mess in the bottom of your oven. You need a reasonably deep pie tin. If you buy a pie crust from the store (which are really good these days and super cheap) then you should either slip that into a pie tin or on a lipped cookie sheet so that it doesn’t spill over.
4: Return to the oven, with something under it if needed, and bake for:
425F 15 minutes.
then turn down to
350F 45 minutes. A toothpick poked in the pie should be sorta clean, though not totally clean, when you poke the center. Also, the skin should be a bit darker orange maybe with a bit of a dark swirl on it than before.
I usually only have it with whipped cream when I’m eating with others–it’s plenty sweet enough. But everyone loooves the whipped cream, and it is a nice creamy touch.
Pictures to come… full of piiiieeeee.
Happy Pi day everyone!
aaaand… just so I have it later, in case in the future I have some more time to actually make my own crust… this is the old family recipe for the best crust ever. : ) Well. At least it’s delicious and simple.
Mom’s pie crust
Excellent with pumpkin pie.
2 c. all purpose flour in a bowl
mix in 1/4 t. of salt (a couple sprinkles of regular salt)
in a measuring cup put 1/3 c. cold water (for measuring the crisco)
then add 2/3 c. crisco to the measuring cup
Pour out the 1/3 cup water into a little bowl (like the tiny brown ones at home). You’ll need it later.
Take the crisco, put in in the flour.
(You washed your hands before you started. Make sure they are dry now.)
Every bit of flour has to be mixed with the crisco. mix them together with your hands.
not really flick… make a flicking motion, lightly grabbing a handful and squishing it, then repeating all over. (there should be a video of this)
Make into a ball.
Divide in two.
ready to roll.
put some flour on the counter.
tap with your hand, shape into a round pancake.
put some flour on the rolling pin. Roll it both ways (up/down and left/right).
Flip it over before it gets too big.
fold in in half.
pick it up and put it in the pie tin.
Smush it down (can cut the edge, but extra’s ok, so just smoosh it in to get more crust). If it cracks or holes form, just take pieces of other crust and smoosh to repair. These are imperfect, but perfectly reasonable.