Pumpkin Pie: Holiday Recipe #14

For EM who sacrifices for her husband...

Sometimes cooking means that you don't get your way. You have to cook something you don't want to cook, something you don't feel like eating, or sometimes something you just don't eat. I think the third is the hardest sacrifice of the home cook because you put a lot of effort and time into something that you will not enjoy - it is effort for something you will ultimately not enjoy.

But it's a part of life when we get families, spouses, children - we cook not only for ourselves but for those around us. We find ourselves doing things that we don't always want to - but when we see that look of appreciation and satisfaction of those loved ones around us, it certainly makes it all worth it.

My lovely girlfriend emailed me asking me for a pumpkin pie recipe, even though SHE doesn't like it. Her husband enjoys it and she wanted to make it for their Thanksgiving meal. I'm hoping that this pie may convince her that in actuality, a pumpkin pie is a beautiful thing. This pie is silky, smooth, lightly spiced and a blend of delicious complex flavors. So EM - take a bite and maybe you can enjoy the same dessert as your husband.

Pumpkin Pie

(adapted from the back of the Libby pumpkin can)

Makes one 9 inch pie - serves 8-12

1/2 cup granulated sugar
1/4 cup golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground ginger
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (15 oz) pure pumpkin
1 can (12 fl.oz) evaporated milk
1 UNBAKED 9 inch pie crust (recipe below if you want to make your own)

Whipped cream (optional - for serving)

Directions

Mix sugars, cinnamon, salt, ginger in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Add vanilla. Gradually stir in evaporated milk.

Pour into prepared pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Flaky Pie Crust

Bon Appétit | 2000 by Elinor Klivans

Makes one 9-inch crust

1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water

Food processor: Mix flour, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

Pastry blender: Mix flour, sugar and salt in bowl. Add butter and shortening. Using pastry blender, push through the butter and shortening, until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Continue blending just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Can be prepared 2 days ahead. Cover and refrigerate.)

Printable recipe

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