It is almost here....one week and counting. I thought I would repost our very favorite pumpkin pie recipe. I have been thinking of trying something new this year...but I have been warned!!!!! Do not experiment on Thanksgiving. I will not...I dare not. This pie is pretty perfect as it is and my kids adore it. I better not try something new. I have two new baking books that I am loving...reading them from cover to cover. Sarabeth's new book and Joanne Chang's new book "Flour"...I am sure to be posting several things from both. But for now...the tried and true is expected and I will lovingly comply! My darling boy will be home from UPenn on Monday night and I can not wait to kiss his face! His younger brother now has the flu and I am hoping and praying for a quick recovery. Someone always gets sick during the holidays in our family. It never fails. My Mom had surgery last week and I have been running around and not home very much. I am hoping that she will be well enough to come and enjoy Thanksgiving with us. It is my very favorite Holiday.
For the pumpkin pie I use the recipe on the back of the Libby's can of Pumpkin...but I add an extra egg and use heavy cream instead of the evaporated milk. It is such a velvety, creamy, pie made this way. I have also used half and half and that works well too...but the cream is our favorite. It is only once a year, so I am not going to get all hung up about using the cream...heck, we whip more cream and put it on top.
Jazzy's Pumpkin Pie
adapted from the back of the Libby's Can
3 eggs slightly beaten
1 can(16 oz) Libby's Solid Pack Pumpkin
3/4 cup sugar
1/2 teas. salt
1 teas. cinnamon
1/2 teas. ginger
1//4 teas. cloves
12 fl.oz. heavy cream or half and half
1 9" unbaked pie shell with high fluted edge.( your favorite recipe or a pre-fab one, your choice...I will not tell the pie police)
Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack. Serve with a nice dollop of lightly sweetened whipped cream.
For the crust I use Martha Stewart's Pate Brisee...sometimes I substitute some shortening for 1/4 cup of the butter.
adapted from Martha Stewart
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
* 2 1/2 Cups all-purpose flour
* 1 Teaspoon coarse salt
* 1 Teaspoon sugar
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)
* 1/4 to 1/2 Cup ice water
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
I frequently fore go the processor and just make this by hand, using either a pastry blender, or two butter knives, or just my fingers. I actually like to feel the pastry dough in my h ands. But whatever way is easiest for you...thats what you do.
One week from today....Turkey Day!
For all who celebrate...I wish you a wonderful day with family and friends. I am Thankful for all of you!