Thursday, October 6, 2011

Delicious Homemade Pumpkin Pie!

As promised, today I am posting my favorite pumpkin pie recipe Ever! Of all pies, pumpkin is my favorite. And I happen to be quite the little cook, if I do say so myself! View exhibit A.

Exhibit A:
This was Thanksgiving a couple years ago. I wish my hair looked like that now!

So here is what you need to make everything for a delicious homemade pumpkin pie, filling, crust AND  
whipped cream.

  • 11/2 cups sugar
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 4 large eggs
  • 1 can 29oz. Libby's 100% pure pumpkin 
  • 2 cans 12oz each Carnation evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.

Beat eggs in large bowl.

Stir in pumpkin....

And spice mixture.

Gradually stir in evaporated milk.

This is what the filling will look like! Set aside.

Pie Crust:
  • 2 cups flour
  • 1 tsp. salt
  • 3/4 cups Crisco
5 tbs. ice water (fill a cup with ice water and use this)

I was naughty and forgot to take pictures for the mixing portion of the pie crust, so I'll just give you the instructions. I am positive any Diary Reader who tries this will be able to do it on her own! :)

Whisk together flour and salt. Add Crisco and blend with pastry blender until crumbs become pea size. Add ice water one tablespoon at a time. This is important! Make sure to blend water one TBS. at a time or there is a chance the dough will become sticky and un-usable. Blend with a fork after each tablespoon. Form into dough ball.

Roll out on to floured surface. Like so:

Place pie dough into pie pan and pat down to fit. Poke fork holes all around for air.

Cut edge of crust around pan.

Now for the fun part!

To make a braided crust, use a pizza roller and make three thin strips. squish end together and braid normally!

Pretty! Note: you may have to braid a few small sections. and put them together on the pie. Mine took four separate braids. 

To get the braids to stick to the pie crust shell, wet your finger with water and run it across the shell crust, then place the braids on the edge. The water will make the dough stick. 

For a decorative center piece I used a pumpkin cookie cuter and carved a Jack o' Lantern! Set Jack aside to bake after the pie.

Preheat the oven to 425 degrees and place the pie carefully at the center of the rack. Bake for 15 minutes. Reduce heat to 350 degrees and bake 40-50 more minutes. Cool on wire rack for 2 hours. (if you like your pie cold like I do refrigerate for at least 2 more hours.

To bake Jack, place him on a cookie sheet and cook for 5-10 minutes or until golden brown. check frequently so you don't burn him!

And the finished product will look like this! Isn't it cute?!

Now for the whipped cream!

Whipped Cream:
  • 1 pint heavy whipping cream
  • 2 tsp. vanilla
  • 2 tbs. sugar

Using an electric mixer, mix whipping cream, sugar and vanilla at low speed and the change to medium. (Notice my beautiful Raspberry Ice KitchenAid mixer!)

Once the cream starts to thicken, turn to high speed.

Mix until your cream becomes soft and foamy. (look for a peak. Like a soft serve cone top.) If you go for too long it will start to separate and eventually become butter!
I mixed my cream for just a tad too long...

But it was still delicious anyways!

Hope you enjoyed cooking with Kate! Until next time!


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