Well me oh my, it’s time for PIE!
Can’t have Thanksgiving dinner without pumpkin pie for dessert. Frankly, the fact that anyone on the earth can say that they don’t like pumpkin pie… I just don’t understand it.
I’ve been known to eat it straight from the fridge, no plate- for breakfast. And I make no apologies for that. Is it really so much worse than quiche???
You can find my recipe for a homemade pie crust here. It’s my go-to, my tried-and-true (just like this pie crust filling from Food & Wine). I know that I don’t maybe do everything the exact, proper, technical way, but I have found that some things just don’t make a big enough difference with me to warrant the effort. Case in point- prebaking the pie shell. Maybe its the combination of the ceramic pie plate and the pie crust recipe, but I just find it unnecessary (which is why I don’t call for it in the recipe).
Also, I don’t know what it is, mine always puff up too much if I do that (yes, even if I use pie weights). Anyone, any ideas?
p.s. Happy Birthday Dad!
- 4 eggs
- ¾ cup sugar
- 1 T cornstarch
- 2 tsp cinnamon
- ¼ tsp cloves
- Pinch of salt
- One 15-ounce can pumpkin puree
- ½ cup cream
- 1 egg, beaten
- In a mixing bowl, whisk together the eggs, sugar, cornstarch, salt and spices until smooth. Add in pumpkin, then cream.
- Drape a pie crust into a pie plate, Fold over and decoratively crimp edges.
- Pour filling into crust. Gently brush egg over pie crust.
- Bake at 350 for 45 minutes, or until crust is golden and filling is set.