Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Happy Thanksgiving everyone! I baked this pumpkin pie very early this morning since we have a 16 pound turkey going in the oven. This is the first year we are spending Thanksgiving in our place. Years back (prior to her declining health), my Mom was host and cooked the entire Thanksgiving meal and our entire family went to her place. My Mom was our guest and it was just the 3 of us with plenty of food to share. This pumpkin pie was our dessert and I served it with vanilla bean ice cream. The aromas while the pie baked was heavenly. This recipe is adapted from the famous Libby's Famous Pumpkin Pie (link below). 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. I hope you all had a wonderful day with family and/or friends. See recipe below.

Pumpkie Pie

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

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

2 Large Eggs

3/4 cup Light Brown Sugar, lightly packed

1/2 teaspoon Coarse Salt

2 tablespoons Pumpkin Pie Spice (You can make your own, see recipe here)

1 teaspoon Water

Pie Crust Homemade or Store Bought

Pumpkin Pie

Pumpkin Pie Directions:
Heat oven to 425 degrees.

In a medium sized bowl, combine with spatula light brown sugar, pumpkin pie spice, and salt, set aside.

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 for 15 minutes 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.

Pour pumpkin mixture into pie shell.

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.

Mom's slice with a scoop of vanilla bean ice cream

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