Here is my homemade pumpkin pie. My hubby took the picture, we switched cell phones plans and I haven’t gotten a cell phone yet, which is fine by me since I dislike them so much, but I haven’t been uploading any photos with my posts and I do miss that aspect of the phone. I am deciding which way to go for a small easy to use camera and the jury is still out.
Back to the pumpkin pie, I don’t know why the small area near the edge got disfigured during the baking process, it didn’t taste any differently than the rest of the pie so I don’t know what happened there. I was disappointed because it does ruin the overall look of the pie, definitely wouldn’t win any blue ribbons, however, if you are only concerned with taste, than it was definitely a winner.
The recipe is very easy; I combined two recipes into one to get the light almost flan like texture to the pie. The pie dough is a flaky pastry dough with butter, Crisco, flour, salt and ice water. The filling is also very simple; 4 eggs, one big can of pumpkin puree, 1/2 cup of sugar, 1/2 cup of light brown sugar, one can of evaporated milk, 1 2/3 cups of heavy cream, 1/2 tsp of ground cloves, 1 tsp cinnamon, 1/2 tsp of ground nutmeg, 1/2 tsp ground all spice and 1 tsp ground ginger; mix it all together and you have enough for two pies. Your oven should be pre-heated at 425 and after 15 minutes you put it down to 350 for 30 to 35 minutes more. The kitchen does smell heavenly at this point, the aromas of cinnamon and nutmeg float in the air, it makes you feel warm and cozy.
On another note, I just passed the 2000 mark of posts to this blog. A small milestone and I am very happy about it. Hooray for me!