Because You Asked For Pumpkin Pie

There are very few recipes I have stuck with over my many years of cooking, I'm fickle that way. Most things I cook repeatedly get tweaked along the way. Actually, I'm a little loose in following a recipe at all. Many of the meals I make don't even have an official recipe, just maybe a list of ingredients.

I part with my typical way of doing things when it comes to a long time family favorite: Pumpkin Pie. Personally I like just about anything pumpkin (pumpkin muffins, pumpkin ravioli, pumpkin ice cream, etc). But when it comes to Pumpkin Pie I prefer the the straight up unadulterated version so I am still making the same pie I learned to make from my Aunt Pat way back in the day.

My mom was not the best of cooks. So during the holidays we would spend the better part of a day at my Aunt Pat's baking an ungodly number of pies, drinking tea and laughing. The air in the kitchen would be awash with flour particles and the aroma of spices and pumpkin. My favorite job was to pinch the pie crust around the top to make that nice scalloped edge. We'd end up with enough pies  for all 7 sisters in their family and close family friends.

In my opinion pumpkin pie should have a firm, custard like consistency with a golden brown sheen in a good solid traditional crust. Nothing fancy or complicated about it. The basis for this recipe is originally off of the Libby's pumpkin can with a few slight alterations.

PUMPKIN PIE

3/4 cup granulated sugar

3 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 oz) can Libby's Pure Pumpkin (not the pie mix)

1 (12 oz) can Carnation Evaporated Milk

1.  Preheat oven to 425 F

2.  Combine sugar, salt , cinnamon, ginger and cloves in a small bowl.

3.  Lightly beat eggs in a large bowl, stir in pumpkin, evaporated milk and add spices from bowl.

4.  Pour into pie shell and bake for 15 minutes. Turn oven down to 350 F and bake 45-50 minutes or until pie no longer looks loose in the center when jiggled. Insert a sharp knife in center to test, if it comes out clean it's done. Cool on a wire rack for 2 hours. Serve or refrigerate.

OK, here's my secret. I don't make pie crust anymore. I buy Pillsbury Already Pie Crust from the dairy section. I don't use frozen pie crust in the tin. Nope, I unroll the Pillsbury pie crust and form it in my own glass pie plate making the long practiced scalloped edge.

The thing about pie crust is it can be tricky. It's messy to roll out and it really takes some skill to do it well. Now you can find a basic pie crust recipe, make it, roll it out and it may be better. And it may be a sticky gooey mess. Your choice.

Here's my other, and maybe more important secret: Good freshly made whipped cream and plenty of it. This is no time to get stingy. Best part is that it is simple. First things first: throw your mixing bowl and beaters in the refrigerator and chill them for a good 15 minutes. Now we are ready whip it, just like a pastry chef.

FRESH WHIPPED CREAM

8 ounces of heavy whipping cream

2 to 3 tablespoons powdered sugar

1.  In a chilled bowl (preferable metal) whip cream on high with a mixer with chilled beaters.

2.  When the consistency is a little thicker than sour cream, sprinkle in the powdered sugar while beating, according to taste. I find when using fresh heavy cream not much sweetener is needed.

3.  Beat until it forms a peak when you pull the beater out (turn it off first).

4.  Voila, your done. Promptly refrigerate and keep chilled except when dolloping it on your pie pieces when serving. Use any leftovers in coffee.

Freshly whipped cream is easy to flavor by adding a few drops of an extract (vanilla, maple, lemon,etc). I've also used amaretto and kahlua. You just want a hint of flavor. Maple is especially good with pumpkin pie.Bon Appetit!