Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Happy Thanksgiving! I woke up at 5am today and after my first cup of coffee, I baked a pumpkin pie for our family dinner tonight. I will make another one this weekend for Allen and I. For the pie crust, I use Ina Garten's pie crust recipe (see link below). I use the pumpkin shape from Paula Deen Pie Press Cutter Set, and the leaf cutout is from Wilton Pie Crust Cutter & Stamp Set. The recipe is adapted from Libby's Famous Pumpkin Pie. I made the following adjustments to the recipe: I added 1/2 teaspoon of nutmeg, used light brown sugar in place of granulated sugar, and added 1/2 teaspoon of ground cinnamon. See recipe below.

Pumpkin Pie

Pumpkin Pie Ingredients
1 can (12 oz) NESTLE CARNATION Evaporated Milk

1 can (15 oz) LIBBY's 100% Pure Pumpkin

2 X-Large Eggs

3/4 cup Lightly packed Light Brown Sugar

1/2 teaspoon Coarse Salt

1 1/2 teaspoon ground Cinnamon

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

1 teaspoon Water

Pie Crust Homemade or Store Bought

Pumpkin Pie right out of the oven

Crust cutouts (always make extras just in case)

Pumpkin Pie Directions
Heat oven to 425 degrees.

In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Put aside for now.

In a large bowl, beat eggs with whisk. Add pumpkin and sugar-spice mixture and combine with spatula.

Gradually add evaporated milk stirring with spatula just until combined.

Let pie crust come to room temperature and place into glass or ceramic pie dish and press sides and bottom firmly.

Crimp crust or decorate as you wish.

Add in freezer for 15 minutes so pie crust holds its shape.

Remove from freezer and gently brush water around the crust, and top with remaining cinnamon-sugar leftover from the cutout shapes.

Pour pumpkin pie mixture into pie shell.

Bake pumpkin pie at 425 degrees for 15 minutes.

After the first 15 minutes of baking, reduce oven temperature to 350 degrees, place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.

Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.

My pumpkin pie took 45 minutes to bake.

Cool pumpkin pie on a wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative cutouts gently on top of pie.

If not serving right away, carefully cover with foil and refrigerate until you are ready to serve it.

Slice of yummy Pumpkin Pie

Crust Cutout Ingredients:
1 homemade or store bought pie crust at room temperature

1 tablespoon Granulated Sugar

1 tablespoon Ground Cinnamon

1 tablespoon Water

Cutout Directions:
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.

Place cutouts on a cookie sheet.

Brush cutouts lightly with water.

Take sugar and cinnamon, and combine in small bowl.

Lightly sprinkle cinnamon-sugar on top. (Save the rest to sprinkle over the pie crust.)

Place crust cutouts in 425 degree oven for 7 to 9 minutes until crust is golden brown. Remove and place on wire rack to cool.

For the Ina Garten Pie Crust recipe, visit:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

For Libby's Famous Pumpkin Pie recipe, visit:
https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

Enjoy!

-Sophia/Two Frys