That’s right y’all – I made a pumpkin pie! I do believe this is the first pumpkin pie I’ve ever made. Crazy, right? Well, not so crazy when pumpkin pie isn’t a favorite in my household – which means it wouldn’t get eaten. I tend to bake/cook foods that are eaten, lol. Tonight we are celebrating Thanksgiving with our life group from church and I volunteered to bring the pie. I am hoping it tastes as yummy as it looks/smells. I got the pie filling recipe from my mom (seriously, you guys are probably starting to roll your eyes and think “that goes without saying”), who got it from her mom. My mom always uses the crust recipe on the Crisco can, but I tried that today and I have TERRIBLE luck whenever I try to roll out crust. Awful. Terrible. No Good. I even called my mom to see if I could salvage it somehow. Then I just decided to scratch that crust attempt altogether and go with the crust I always use for my Quiche – thanks to Pinterest! – no rolling required. I love the crust and it tastes amazing. So I made that crust, and while it baked for 15 minutes, prepared the pumpkin filling;
1 egg (slightly beaten)
1 can (15 ounce) pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/5 cups evaporated milk
Mix in order given. Pour into pie shell. Bake @ 425 degrees for 15 minutes. Lower heat to 325 degrees and bake an additional 45 minutes or until knife inserted comes out clean.
That is the recipe my mom told me over the phone. I had to bake my pie for about 65 minutes at 325 degrees. I also put a pie crust shield on my pie the whole time (once the filling was in). I think this ensured that my crust didn’t burn at the top. YEA! 🙂
As you can see, the pie looks great. Let’s hope it tastes great too! I’ll keep you posted. 🙂
UPDATE – my husband sent a pic to his co-worker…who ordered one based on looks alone. Woo-HOO!!!!!!!!!!