pumpkin pie

pumpkin pie

Many, many moons ago . . .

When I was growing up, my mother and her three siblings took turns hosting our family Thanksgiving dinners. I was still a teenager when I became known as the official family baker. I remember that the year I turned 16, we all assembled at Aunt Bea and Uncle Mac’s in White Meadow Lake, New Jersey. I was asked to bring the pies.

I brought three, which are still my Thanksgiving standards (although I often make another one or two as well). There was apple, pecan, and pumpkin. Very traditional, and something for everyone.

When it came time for dessert, I cut and served the pies. I asked Uncle Mac what he would like. He said, “A little piece each of apple and pecan. I don’t like pumpkin pie.” I smiled and said, “I make really good pumpkin pie!” He replied, “since you made it and I love you, I’ll try it.”

Long story short, he asked for seconds on the pumpkin.

I love this pie.

This is a fairly standard recipe for pumpkin pie. I’ve tried others, some much more complex, but this is the one I always come back to for a perfect texture. Libby’s canned pumpkin is the way to go. Not another brand. Not fresh pumpkin. (I’ve done that and the flavor just wasn’t there.) Just Libby’s. The organic is great.

And it’s all about the balance of spices. I’ve experimented over the years, and now I think I know what works best.

Do you want to take this pie from fabulous to ethereal? Start with whole spices and grind them together in a spice grinder or a clean coffee grinder. (Because fresh ginger isn’t dry, you can finely grate some fresh and add it after the others are ground, or just use powdered for this one.)

About the crust…Never underestimate the importance of a good crust. After experimenting with more pie crust recipes than you can imagine over the past 55 years, I can say without hesitation that this is the absolute Ultimate Pie Crust, and the only one you’ll ever need. Every time I’ve tried another one, I’ve come right back to this one. Follow my directions and I promise you’ll be successful, even if it’s your first time working with pastry.

Ingredients:

1 ½  cups Libby’s canned pumpkin

1 ¼  cups packed light brown sugar

1 tablespoon cornstarch

½  teaspoon Diamond Crystal kosher salt

1 ½  teaspoons cinnamon

1 teaspoon ginger

½ teaspoon cardamom

¼  teaspoon nutmeg

¼  teaspoon cloves

3 eggs

1 ½ cups evaporated milk

Method:

  • Preheat the oven to 350°.

  • Whisk all ingredients together. You can do this by hand, but I prefer to do it in my stand mixer.

  • Bake for 40 – 45 minutes. The filling will be slightly loose in the center but will firm up as it cools.

  • Cool to room temperature on a rack, then chill.

  • Decorate the top with pastry cut-outs (see the recipe for the Best Pie Crust) if desired.

Did you make it? Was it fabulous?