Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

I always bake Pumpkin Pie for Thanksgiving dinner at my Mom's. Instead of wasting money shopping on Black Friday, I stayed home in my PJ's and baked another Pumpkin Pie for Allen and me. I usually make the famous Libby's recipe, but this year I was inspired by Ina Garten's, Ultimate Pumpkin Pie and Perfect Pie Crust recipes from Foolproof Recipes You Can Trust (pgs. 241-244). To the recipe, I added ground Clove and used Pure Vanilla Extract in place of Rum. The Pie Crust recipe is simple and perfection, but if you are pressed for time use Pillsbury Pie Crust. I had a mishap taking the pie out of the oven when one of my hot pads slipped out of my hands. I broke a piece of the pie crust and burned myself, so please be careful. The texture of this pie is silky and it is really creamy. The addition of Orange Zest and ground Clove really boosts the flavor and the taste is sublime. 

For Ina's Perfect Pie Crust recipe please visit: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

Pie Filling Ingredients

1 can (15 ounce) can Pure Pumpkin (Libby's)

½ cup Light Brown sugar, lightly packed

¼ cup Granulated Sugar

½-teaspoon ground Cinnamon

¼-teaspoon ground Ginger

¼-teaspoon ground Nutmeg

¼-teaspoon ground Clove

½-teaspoon Kosher Salt

3 Extra Large Eggs, lightly beaten

1 cup Heavy Cream

½ cup Whole Milk

1 ½ teaspoon Pure Vanilla Extract

2 teaspoons Grated Orange Zest (1 Naval Orange)

Pumpkin Pie, my slice - yum!

Pie Crust Cutouts (optional)

1 Egg White

1 tablespoon Granulated Sugar

Directions
Preheat the oven to 425 degrees.

Use the extra crust to make cutouts such as the Pumpkin press cutout I used. Take Egg White and Brush over cutouts and sprinkle Sugar over the top. Bake in a baking sheet lined with parchment paper for 7 to 9 minutes. Remove and cool on rack.

Pie Filling Directions

Preheat the oven to 425 degrees.

Line pie pan with unbaked pie crust. Crimp crust and place ceramic pie weights or dried beans to weigh crust down.

Bake crust for 15 minutes.

Remove beans or ceramic pie weights and aluminum foil or pie shield, and bake uncovered for an additional 5 minutes. Take out.

Reduce the oven temperature to 350 degrees.

In a small bowl, combine with a spatula the Cinnamon, Ginger, Nutmeg, Clove, and Salt.

In a large bowl, add the Pumpkin, Brown Sugar, Granulated Sugar, the Spice Mixture, Orange Zest, Eggs, Cream, Milk and Vanilla Extract and whisk until combined.

Pour Pumpkin filling into baked pie shell.

Bake for 55 to 65 minutes until filling is set and toothpick inserted in center comes out clean.

Put on cooling rack to cool completely, about 2 hours.

Once the pie has cooled, place cutouts over the pie.

Cover with aluminum foil and refrigerate until ready to serve.

If you wish, serve with vanilla bean ice cream or whip cream.

Enjoy!

-Sophia/Two Frys