Pumpkin Pie

It is Thanksgiving Eve and I volunteered to bring the pumpkin pie to a couple of family events over the holiday.  I used to follow the recipe on the Libby’s Pure Pumpkin can label, but then I figured out my own style. This pie recipe has a bit of every spice, but none over-power the pumpkin. I also “spice” up my pie crust with cinnamon sugar.  As you can tell, I use the ready-made kind.  Maybe if I had more kitchen counter space and more time I would make my own again, however Pillsbury does make a pretty good crust.

Baking is not just about putting the right ingredients together, it is also about putting the ingredients together in the right way. Preheat the oven for 425 degrees. Mix the spices and salt in a bowl and add them to the pumpkin. Stir it 20 times. Add the sugar and stir another 20 times. Beat the eggs and add them to the pumpkin batter. Stir until it is thoroughly mixed.

Slowly add the evaporated milk. The batter will have a soupy texture.

To prepare your crust the Ms.Jme way, make sure it is at room temperature first and unroll it.  Mix the cinnamon and sugar together and sprinkle about 1/2 tsp on each side. Use your hand or a pastry brush to spread it around.  Place the crust into your pie pan.

Pour the batter into the pie pan and bake for 15 minutes at 425 degrees.

Remove the pie and carefully place foil around the edge. My odd shaped glass pie pan makes this step very difficult. Place the pie back in the oven and lower the temp to 350 degrees. Bake it for another 52-54 minutes. Carefully stick a knife halfway in the middle of the pie and when it comes out clean it is ready.

Let the pie cool for at least 2 hours. Keep it in the fridge and don’t forget to serve it with your favorite whipped topping or ice cream.