Pumpkin Pie
Although my parents 👩🦳👴 were amazing home cooks, there were certain food items that they never used in their cooking. Once in a while, one of them felt adventurous and prepared a new dish with ingredients they knew.
So where do I get my desire to constantly try new ingredients and make new recipes? That, I really don’t know… I never had a big interest in cooking or baking as a child besides licking the spoon when my mother was making cake batter 🧁. The only reason I can find is my curiosity about other cultures and the desire to find out more about them…
One food item we didn’t have when I was growing up was pumpkin 🎃 and it’s only later in life that I had my first taste of it. It was a Pumpkin Pie and I didn’t like it. Is it because the person who made it didn’t do it properly? I’m not sure but I never wanted to try it again until my girlfriend Joanne from Toronto invited me over to join her and her family for Thanksgiving.
Jo is a fabulous cook and everything I’ve tasted of hers in the past was just amazing 🥰! Of course, on her dessert menu besides other goodies was a Pumpkin Pie. I was reluctant to try a slice but after her scrumptious meal, I thought I should give it a try… I’m glad I did! It was simply beautiful with a nice smooth texture and the right amount of spices in the background. I devoured my slice like there was no tomorrow while Joanne was watching me with a grin on her face. That night, when it was time to leave, she gave me a couple of slices to take home 🏡. The next morning they were gone…
Although this pie is inspired by Joanne, I still use my foolproof pie dough recipe. I call it that because this is the only way my crust doesn’t turn into concrete. If you want to have a giggle 😆 about what happened before I finally came up with this recipe, read the blog.
By trying her homemade pie, it opened up my mind about this winter squash and gave me comfidence to try making 👩🍳 recipes with this ingredient. There’s my Pumpkin Squares, Spicy Pumpkin Pork Chops, Pumpkin Chai Bread, Pumpkin Chili, Pumpkin & Spice Cream Cheese Muffins, etc.
My Pumpkin Pie recipe is based on hers, of course. I made a few changes to put my personal touch on it but it’s still Jo’s recipe! It became our family favorite. Almost every Thanksgiving and Christmas 🎄, I bake this dessert. Very easy to make, this incredibly tasty sweet treat should definitely be served at your next festive dinner. I’m not a “pumpkin pie connoisseur” by no means but I know when something is excellent and this one is!
Happy Thanksgiving!🦃
Here’s a link to make your own… Pumpkin Pie Spice ~ Homemade Blend
Here are more delicious pie recipes for you to try… 😀
– Country-Style Blueberry Pie
– Key Lime Pie
– Coconut Cream Pie
– Flapper Pie
– Bumbleberry Pie
– Lemon Meringue Pie
– Silk & Satin Chocolate Pie
– Apple Cheese Pie
– Bing Cherry Pie
– Chocolate Bourbon Pecan Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Pumpkin Pie
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Ingredients
- 2 large free-run eggs, beaten
- 1/2 cup milk
- 2 cups mashed or canned pumpkin Footnote #1
- 3/4 cup evaporated milk
- 3/4 cup brown sugar, such as demerara
- 3/4 tsp. ground ginger, or to taste Footnote #2
- 1/4 tsp. ground cinnamon, or to taste
- 1/4 tsp. ground nutmeg, or to taste
- 1/8 tsp. ground Himalayan pink salt
- 1 (9 - inch) pie crust see Recipe
Directions
- Preheat oven to 450ºF.
- In a large mixing bowl, add the beaten eggs and the rest of the ingredients.
- Line a 9” pie plate with pie dough and pour in filling.
- Add a pie crust shield and transfer to the oven; bake for only 10 minutes.
- Reduce the heat to 350ºF and bake for 40 to 50 minutes or until a cake tester inserted in the center of the pie comes out clean.
- Remove from the oven and quickly place a pizza pan on top to prevent it from cracking (if the top of the pie starts to crack, it's overdone). Let it sit for 15 to 20 minutes at the most – any longer and the pie will get soggy.
Notes
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