During the Holidays, we usually attend more parties and dinners than any other time of the year and it usually involves lots of food and taking a dish or two. Deserts are always a hit, so for the next few posts, I’m going to be focusing on deserts that are easy to make and travel so well. This first one is Pumpkin Pie. Pumpkin pie is a very popular desert for Thanksgiving since pumpkins are still in season and readily available fresh. Now, I’m all about doing things fresh, but I’ll admit, I use the good ole stand by in the can. I’m usually in a hurry when I’m making my pies and for me to bake a pumpkin, scoop it out and then end up with a ton of left overs that I’ll need to put in the freezer… well, I’ll save my freezer space for something else.
This is an old traditional recipe that I’ve had forever and get the most compliments on. Add some good whipped cream and I’m taken back to the days when my son, Kyle, was growing up asking me to make him a pumpkin pie. Those were the good ole days. He still requests it for Thanksgiving every year, but he’s all grown up now and married to the most wonderful sweet wife and I now have a daughter. Life is good.
Ok, I’m back from memory lane. Now let’s make this Pumpkin Pie! It’s one of the easiest pies to make and I use a wire whisk to do all the mixing. No mixer, just a wire whisk with a little muscle behind it. In fact when I made this pie, I washed out the bowl and whisk and made the best old fashion pecan pie you’ll ever eat. And it’s every bit as easy as this one. Check out the blog for that recipe!
Here’s how I make it:
Old Fashion Pumpkin Pie
There are some great ready made pie crusts out there and you can certainly make your own. I do like the ready made ones that you can keep in the refrigerator/freezer. They come rolled up and individually wrapped. Super convenient! That’s what I used here. Just thaw one out and put it in your pretty oven safe pie plate. This one is a deep dish that can hold about 4 cups of batter. I fold the edges under and use a fork to crimp the edges. Sometimes I get fancy and make it look extra pretty, but it was late on the night before Thanksgiving and I was in a hurry to get it done before going to bed.
A quick and easy time saving tip: Get a frozen pie crust already formed in the disposable aluminum foil pie pans. All that needs to be done is to thaw it, plus you don’t have to worry about bringing it back home. I would use a deep dish size that holds about 4 cups of batter for this recipe.
In a large bowl, whisk the eggs until frothy.
Next, pile in the pumpkin, sugar, salt, cinnamon, ginger and cloves.
Whisk all of that together until it’s mixed well.
Pour in the can of evaporated milk.
Whisk until it’s all mixed super well.
Pour the batter into the prepared (unbaked) pie crust.
I tend to jiggle it a bit to get the air bubbles out and help it settle. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 45-50 minutes longer or until the toothpick, inserted in the center, comes out clean.
Here’s something I have noticed in my baking time. As you see here, I used a beautiful heavy ceramic pie plate to bake the pie in. I had to cook my pie a few minutes longer than if I had used a thawed pie crust in the disposable aluminum pie pan. So, be sure to watch the time and if the batter is still jiggly when you’re testing the done-ness (ok, probably not a proper word, but that’s how I say it…), then bake it longer. You want the toothpick to come out clean.
And there you have it! I love whipped cream on mine. So delicious!
Now, I’m going to start my next blog on an old fashion Pecan Pie that I made right after I made this pumpkin pie. It’s every bit as easy and this one and so so good. So, hop on over and read it next!
Another great dessert that travels well is my Raspberry Shortbread Bars. Check out that recipe!
What are your favorite deserts for the holiday?
Here is the printer friendly recipe: