Deanna’s Pumpkin Pie
This is a combination of about 3 different recipes that Mom had and we chatted about it and decided to do what’s listed with the (2021) updated help of Once Upon a Chef.
I haven’t made a lot of these but I highly recommend using a couple of extra spoonfuls of pumpkin (I open a larger can and use the remainder for any number of things) – but if you’re using a large pie plate, (I use a 9 1/2 inch Pyrex) and you choose to par-bake your crust and it doesn’t shrink, then all of the filling should just fit. Worst case scenario, you can use up your pastry bits and make yourself an extra little baby pie! Happy Thanksgiving!
1 pastry disc – my favorite here is Brown Sugar Pastry
1 can (398 mL/15 oz) pumpkin – but as I mentioned I usually use a little more
1 can (370 mL) evaporated milk – this is 1 1/4 c. if you need to substitute a lactose-free option
1 egg + 3 egg yolks
1/2 c. EACH sugar AND brown sugar
3 T. flour
1 t. EACH cinnamon AND ground ginger
1/2 t. EACH nutmeg AND salt
1/4 t. ground cloves AND 1/8 t. freshly ground black pepper
If you choose to parbake your crust – preheat the oven to 375, roll out your crust as you would but with a little extra overhang, and crimp the edges. Lay down a sheet of parchment and fill the pie plate with baking beads or beans and bake for 15 minutes. Take the crust out, remove the baking beads and parchment and bake for another 15 minutes (use an edge protector if you’re worried about it getting too brown). Don’t worry if your crust is puffed up in places, I use a soft spatula to push it down and also steer it back up the sides if it’s slipped a bit.
Whisk together all of the filling ingredients, reduce the oven heat to 325, fill the pie just to a 1/4 inch of the top of the parbaked crust and bake for about 50 minutes until the middle has set. Leave the pie on a rack to cool completely before attempting to slice it and serve it (with whipped cream)!
If you’re not in the mood for parbaking – prep your crust and filling as above, fill the pie crust as you wish and bake at 425 for 15 minutes, then reduce the heat to 350. Add a crust protector and bake for about another 45 minutes. Give the pie a wee wiggle to check the middle, it’s done as soon as the center is set, and there may be ‘cracking’ around the edges of the filling. Allow to cool completely and serve with whipped cream!
- Category: Pie, Pumpkin