Pumpkin Pie

The holidays are such fun, but MAN are they crazy busy!!  This weekend especially is pretty hectic but I continue to try and squeeze in as much cooking and baking as possible.  All because I love you guys so much!

So, I know pumpkin pie is usually a Thanksgiving thing, but I didn't have my camera on me with I baked it.  I absolutely LOVE this recipe though and am convinced you will too.  So, I made another one.  Oh, the sacrifices... ;)

I primarily hold my mom responsible for my love of cooking and baking.  However, it was her sister who gave me my first cookbook.  It was Christmas.  I was 6.

Not all great recipes come from celebrity chefs.

There are a few delightful recipes that came out of that book that I still use today.  Yes, I'm about to share my pumpkin pie recipe with you, one that I've been making since I was about 7 years old.


Pumpkin Pie
Recipe adapted from Kids in the Kitchen

Pie Crust:
1 1/2 cups flour
1/2 tsp salt
1 tbsp sugar
1/2 cup canola oil
2 tbsp milk


Filling:
2 eggs, slightly beaten
1 can pumpkin
3/4 cup firmly-packed brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
1 can evaporated milk

1.  For the crust: sift flour, salt, and sugar together into a 9-inch pie pan.  Add milk and oil; mix using a fork or your fingers.  Pat the dough out to cover the pan.

I've never gotten a fork to work as well as just using my hands

2.  For the filling: combine all ingredients in a large bowl.  Pour into the prepared pie shell.

Mmmmmmmmmmmm....

3.  Bake at 425 for 15 minutes, then at 350 for 45 minutes.

*drool*

Since I've been making this pie for so long, I'll go ahead and let you in on a few things I've learned about this pie.  First, and MOST important, do NOT confuse the salt and sugar in the crust.  It's very easy to do, but the result is a nasty, yucky pie.  Yes, been there. Also, when you are paying such close attention to getting the measurements right for the crust, make sure you don't do something really silly, like forgetting to add the sugar in the filling.  Uh-huh, done that.

I will say that when it comes to the spices, be generous.  If you want to sprinkle a little extra cinnamon on the crust and/or on top of the filling, do it!  This pie is best consumed with LOTS of whipped cream on top.