Sunday, November 20, 2011

Julia's Pumpkin Pie (The best pumpkin pie!)

Vegetables and I are not friends.  When I was a kid I used to sit across the dinner table from my little brother.  I didn't get dessert unless I ate all my vegetables, so, naturally, I used to sneak them down to my lap and throw them under the table to land under his chair.  My parents thought he was a REALLY messy eater.  (Don't worry. He was kinda spoiled so he probably still got dessert anyways.)

I think the only vegetables I ever consumed as a child were in the form of pumpkin pie.  My favorite thing about Thanksgiving was that my mom ALWAYS let me have pumpkin pie for breakfast in the days that followed. I could have easily consumed a whole pie if she had let me. The thought of eating it warm or at room temperature completely grosses me out, but an ice cold slice of pie with whipped cream and milk? Mmhmm.  Best breakfast of the year.

This pie is based off of the Libby's label.  If you like that, you will love this.  If you don't like pumpkin pie at all you probably won't like this either.  We can still be friends.  I'd be happy to have your piece.  My mom has been making this recipe for years.  Doubling the spices really gives it great flavor!

Wishing you a very Happy Thanksgiving this week. 

Safe Travels!

Julia's Pumpkin Pie
Recipe Adapted from Libbys  

-3/4 cup granulated sugar 
-2 teaspoons ground cinnamon 
-1/2 teaspoon salt 
-1 teaspoon ground ginger 
-1/2 teaspoon ground cloves 
-2 large eggs 
-1 (15 oz) can pure pumpkin (If you want to use your own pumpkin just measure out 15 oz on a kitchen scale)
-1 (12 oz) can evaporated milk
-Whipped cream (Unless you want to decorate the whole pie you don't really need to use stabilized whipped cream, just omit the piping gel part and whip right before serving.)

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into eggs. Gradually stir in evaporated milk. Do not overbeat.

Pour mixture into an unbaked pie shell.

Tip- If there are bubbles on top of the custard, pop them with a toothpick, or let them settle for awhile (swirl them in) before baking.  They will not bake away and they can look pretty unappetizing.

Bake at 425° F for 15 minutes. Reduce temperature to 350° F.  Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. 

Refrigerate until ready to serve. Top with whipped cream and a sprinkle of cinnamon. 
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