Pumpkin Pie Anybody?
Pumpkin pie!! I eat the whole Thanksgiving meal just to get to the pumpkin pie. Pie is a great thing to make with the grands. It seems so hard, but is really quite easy, especially pumpkin pie as it is a one crust pie and the filling ingredients are all mixed together in one bowl.
Perfect Pumpkin Pie Recipe
I’ve had this recipe so long I don’t know who to give credit to at this point. I checked a number of recipes and they are all similar, so it is now “Perfect Pumpkin Pie”!
This is a great time to use that wonderful Pumpkin Puree we made from a baking pumpkin in the Pumpkin Puree and Roasted Pumpkin Seeds post. Puree can be used instead of the canned pumpkin in this recipe. It makes the color a wonderful orange. Of course, the canned pumpkin works great too!
One Bowl Wonder
All of the ingredients are mixed in one large bowl. How easy is that? Well, don’t get too overconfident… like I once did.
I Wonder What’s In That Bowl
One year my son and I made a pumpkin pie for the family meal. We had such a great time visiting while making it…but we left out the sugar. It looked fine, but I promise you, sugar free pumpkin pie is not a thing. Even mounds of whipped cream couldn’t salvage that one. So, take my advice, pay attention to who is dumping what in the recipe while you have that fun visit with the grands.
All Mixed Up
Mix the filling well with a mixer at medium speed till smooth.
Prepared Pie Shell
Next you need a prepared, unbaked pie shell. Short on time? You can go easy on yourself and purchase one that can be unrolled and placed in your pie plate. You can also make your own and let the grands have fun rolling out the dough. No guilt here, choose what works best for you and what you have time to do that day.
Pie Crust Recipe
I use my mom’s pie crust recipe. We’ll feature it in a future post. Cut the Crisco into the dry ingredients with a pastry cutter. Use a rolling pin to roll the dough out to just a little bit larger than your pie plate.
Tip- to move the pie crust from the counter to the pie plate, gently fold it in half. This may make it strong enough for you to lift but if not, gently fold in half again into fourths. Place it in the tin and then gently unfold, pressing it back together if it tore a little bit.
Cut off the extra crust around the pie tin edge and either press the crust edge with a fork or pinch with your fingers into a design.
Fill ‘Er Up
Pour the pumpkin filling into the crust. Fill to close to top but don’t overfill. I always put my pies in the oven on a large cookie sheet to catch any drippings, just in case! Any extra filling could be poured into a custard cup or two to enjoy for a snack.
Bake but don’t Shake
Bake as instructed in the recipe, be sure to turn the temperature down after 15 minutes. The pie is done when you can stick a knife down into the center and it comes out clean with no filling goo sticking to it. The filling is a cooked custard. Who knew?
Let it cool before serving.
Don’t forget the whipped cream for serving. Yum. Can I come over for a sample?
Check out our easy ideas for mini pumpkin Simple Fall or Thanksgiving Table Decorations here if you haven’t got that thought through yet. The grands will love helping with that too.
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Nana’s Perfect Pumpkin Pie and Crust Recipes:
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 2 eggs
- ½ c. firmly packed brown sugar
- ¼ cup white sugar
- 1¼ tsp. ground cinnamon
- ½ tsp salt
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp group allspice
- ¼ tsp ground cloves
- Preheat oven to 425 degrees.
- In a large bowl beat pumpkin, evaporated milk, eggs, brown sugar, white sugar, cinnamon, salt, ginger nutmeg, allspice, and cloves with an electric mixer until well mixed.
- Pour into an unbaked pie shell.
- Bake for 15 minutes.
- Reduce the heat to 350 degrees and bake 35 minutes more .
- A knife inserted in the center will come out clean.
- Serve with whipped cream.