Pumpkin Pie

Is it an okay time to wish you all a very Happy Thanksgiving?

Because honestly, I can't wait until Thursday. :)

I am so thankful for so many of you who make my life with your awesomeness. I could go into more details about how cool you guys are as individuals, but that would take too much time...and I'm not even sure if I can finish talking once I get started.

See? That's how awesome you are.

So...here's a pumpkin pie for you. I baked it with love.

And I totally feel bad that it's not for you for real. Actually, by the time this post is published, it won't even exist in this world. It's gone already to a faraway place and I can't get it back.

But once I learn how to make a better pie crust, I will definitely invite you over for a piefest. Then you can keep being your awesome selves and I can keep feeding you delicious food.

I think this is the smartest idea we've had since our last smartest idea.

And I love you for getting my weird sense of humor.

I mixed the pie batter ahead of time and let the flavors meld together overnight.

...OR I sorta kinda didn't wanna mix the batter and all that in the morning. You know, because it's messy. I gotta clean up. Wipe the table. Put all four spices back in the pantry. It's a busy process. But if you do this the night before, you can get up, roll the dough, pour the batter in, and bake...and pour yourself some coffee.

...Just saying.

Pie dough....takes some getting used to.

Don't be like me and try to wrestle with the butter and shortening proportion all on your own. Follow the original recipe very closely.

 
Pretty edge, huh?

I have to practice more, but I can at least see where I need improvement. But still, a too-perfect pie edge might take some of that "homemade" feel away, so let your crust shape as it may.

It's all good, people!

I poked the bottom of the pie crust with a fork and popped it in the oven for ten minutes. Doing so won't make the bottom taste soggy when you bake it with the filling.

I like this pie, because it reminds me of a sunflower that might bloom in the Fall.

I had to take pictures before it could cool and solidify more. Remember that this pie is best served room temperature. So let that thing sit for a while. Grab some paper and pen. Write someone a letter telling them how cool they are. Do it.

  

Pumpkin Pie

Ingredients:

For the Filling

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon All-Purpose Flour
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 3 large eggs, beaten
• 2 cups (or one 15-ounce can) pumpkin
• 1 1/4 cups light cream or evaporated milk

For the crust: 1/2 batch of Piecrust

Directions:

1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices. 

2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F. 

4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. 

5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Source: King Arthur Flour