I decided to make both a sugar pumpkin pie and a traditional pumpkin pie.
As a GTG, I take a lot of joy and pleasure in cooking for the people who bring me joy and love.
This year, National Pi-e Day was March 14th (2023).
If you are not into math, it is a great day to get creative and cook a pie.
One of my favorite pies to make is the traditional Pumpkin pie. It is a pie that I find, always hits the spot among a group of people. I also love the fact that you can eat it with or without ice cream. Whipped cream sprinkled wth cinnamon is also good. And if you are crazy, you can add a little orange zest to the whip topping.
At family functions, we usually all make a pumpkin pie and vote on who made the best one at the end of the night. It is always in good fun. Because their are ususally no pieces left of the pies :
– Among men, Pumpkin Pie ranks as 2nd Favorite Pie!
Pumpkin Pie symbolizes harvest time and is generally eaten during the fall/ early winter months. The last days of winter are upon us, and what better time to make one if you have missed out during the holiday season. Among men, Pumpkin pie ranks as the second favorite pie. You know what they say about the way to a man’s heart.
I can attest that statement is half-true. Every significant otherI have been with and made this pie for has loved it and requested it often. It has always been eaten happily. : )
*During Pumpkin Season, instead of using Libby’s Pumpkin Pie filling, I purchase a medium-sized pumpkin, bake it and use that as the base of my pie filling along with the remaining ingredients of the recipe. I also make my own pie crust. I have put that in this blog as well.
I consider myself fearless and fun in and out of the kitchen. Life is a fun adventure that I enjoy living fully and freely.
I hope you enjoy this recipe!
Be sure to leave comments and let me know how it turns out.
Happy Cooking!
Sugar Pumpkin Pie Recipe
What You Will Need:
2-3 pound sugar pumpkin (also called a pie pumpkin)
1.Cut in half and scoop out seeds-(Set aside to bake seperately)
2.Bake at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes.
3.Take out and let cool for addtional 45 minutes
4.Once the pumpkin is cooled cut into smaller chunks and puree'
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Cooking Instructions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve.
Libby's Pumpkin Pie Recipe
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
What You Will Need:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Cooking Instructions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve.
Easy Pie Crust Recipe
What You Will Need:
2 1/2 cups of all purpose flour
1 Teaspoon of salt
1 Teaspoon of sugar
2 sticks of almost frozen unsalted butter (sliced into small pieces).
Cooking Instructions:
To make the dough for the pie crust, mix 1 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
(use 1/2 cup of Flour in case pie crust begins to stick)
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Use Butter to grease pie pan. Fit gently into bottom and side of pie pan. Use kitchen shears or butter knife to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckles or use a fork.
*Put remaining dough in plastuc wrap and freeze for another time.
*Let me know in the comments section how it turned out !!