I'm still getting around to catching up with posts from November. I was actually waiting til last November to post up pictures from the previous Thanksgiving; however, that time of the year never gives much leeway to personal free time with get-togethers, upcoming finals and whatnot. Anyways, it is still pretty chilly, so I'll just continue on with my streak of posts on pumpkin. Pumpkin pie is possibly one of the easiest pies that you can bake. Once you have your pie crust made, just combine your ingredients for the filling, pour and let bake for a good hour or so.
Classic Pumpkin Pie
Pie crust (unbaked)
15 ounces canned pumpkin puree
2 eggs, lightly beaten
3/4 cup sugar
12 oz (1 can) evaporated milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1.) Preheat oven to 425 degrees Fahrenheit.
2.) In a large bowl, lightly beat eggs, before adding pumpkin, sugar and spices (cinnamon, cloves, ginger). Beat together and stir in evaporated milk.
3.) Pour filling into pie shell and bake at 425 F for 15 minutes. Reduce temperature to 350 F and bake for 40-50 minutes. Cool completely on rack.
Recipe adapted from Smitten Kitchen
1 and 1/4 cups all purpose flour
1/2 Tablespoons sugar
2 teaspoons table salt
1 stick unsalted butter (very cold and cubed)
1 cup cold water in a small bowl (add ice cubes to water to keep cold) Directions:
1.)In a large bowl, whisk together flour, sugar and salt.
2.)Using a pastry blender or fork, cut butter into flour mixture until the mixture resembles coarse sand or butter pieces are the size of peas.
3.)Drizzle 1/2 cup of the ice-cold water to the mixture and using a spatula, mound the mixture together. add the ice-cold water a teaspoon at a time until the butter, flour mixture comes together (the water is essentially the glue).
4.)With cold hands, knead the clumps gently together
5.)Gently shape pie dough into a disk shape and wrap in plastic wrap. Chill dough disk in the freezer overnight (can store in freezer for longer periods of time, just defrost in the fridge the day before you need it) or in the fridge for one hour.
6.)Roll dough out. Lay over pie pan and leaving about 1 cm of excess, cut off the excess pie crust with kitchen scissors. Crimp the 1 cm of excess pie crust or alternatively, roll the excess pie crust into a long "snake" that will wrap around the edges of the pie crust. Crimp edges using the back end of a fork or side of your finger.