In all fairness, I couldn’t have all of these pumpkin recipes in the last months and not include the Thanksgiving fan favorite; Pumpkin Pie. Thanksgiving is one of my favorite holidays. I mean it’s all about amazing food and gratitude. There’s not many things better than that!
Pumpkin pie has been a favorite of mine personally, ever since I can remember. To this day, one of my childhood memories was me, peering over the counter as a wee little child and watching my mom make this pie. Stirring in the spices, cracking the eggs, adding the sugar and the pumpkin and watching it all come together. The smell alone was amazing.
Over the years I’ve tried to steer away from the ever so famous recipe from the back of the Libby’s canned pumpkin. I made pumpkin pie recipes from my favorite chefs and cookbooks. But why did they not ever taste as good? I know it’s a personal preference but in my perfect pumpkin pie world, this recipe is the best. I made a few adjustments for my personal liking as far as the spices go. Because for me, it’s all about the spices.
Pre-heat your oven to 425º Begin by pre-making this pie crust recipe. Make sure you have the pie crust shell ready to go. I recommend keeping it the refrigerator until ready to use. In a small bowl, add the sugar, cinnamon, ginger, nutmeg and fine kosher salt. Wish together and set aside. In a large bowl, beat the eggs. Add the pumpkin and spice mixture. Whisk until combined.
Slowly add the evaporated milk and whisk until completely combined.
Pour batter into pie shell and place in the oven.
Bake in the oven for 15 minutes, then reduce the heat to 350º and bake for 40-50 minutes. Check the pie tin those last 10 minutes. I personally don’t like to insert a knife to check if it’s done but rather I gently give the sides of the pie plate a little nudge, and if it jiggles at all, it needs more time. It’s ready when you nudge the sides of the pie and notice only a slight amount of movement. If you take out your pumpkin pie too early, it will sink in the middle. If you leave it in too long, it tends to crack. Remove the pie and allow to cool on a rack for two hours.
For this particular pie pictured here, I cheated a bit with the decorative pie crust cut outs. I baked them separate, then placed them on top for a beautiful finish. You really need to be careful when you do this. Place the cut outs on a baking sheet and refrigerate them for 10 minutes. Mix one egg white with a tsp of water and brush the cut-outs using a pastry brush. Place in an oven at 375º for 10 – 12 minutes. Check at around the 6 minute point, then continue to check every few minutes. You want to try to reach the same color as the crust, so make sure they don’t burn. Place the cut-outs around the edges however you’d like.
I love to eat pumpkin pie cold, straight from the refrigerator. (Then maybe for breakfast the next day)