Bready or Not: Pumpkin Pie
3/14/2013: “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
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A long, long time ago, in my poverty-stricken newlywed days, I was clipping my Sunday coupons when I came across a recipe. It was holiday time, and Eagle Brand Sweetened Condensed Milk had included a recipe for pumpkin pie along with a coupon.
"Hey," I said to my new husband, "Do you like pumpkin pie?"
"Why, yes. Yes, I do," he said.
I never liked pumpkin as a kid, but when I tried it again in my late teens I found my tastes had changed. So, I gave this new pumpkin pie recipe a try. My husband supported my efforts whole-heartedly, and soon the sound of "Om nom nom" filled our little naval housing unit. With the walls so thin, the neighbors probably heard our delighted chewing. I thought the pie was pretty darn perfect with a big dollop of Cool Whip on top.
That recipe became my tried-and-true barometer of autumn. I tend to make it at least twice a year--in October, to make it feel like Halloween is near--and again around Thanksgiving.
I have tried several other pumpkin recipes over the years. Every time, my husband shakes his head and says, "Nope. The old one is still the best." Sometimes that old mantra K.I.S.S. (Keep It Simple, Stupid) is valid for recipes, too. Why mess with a good thing?
Perfect Pumpkin Pie
Recipe from Eagle Brand
Ingredients
1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust [my recipe can be found here]
Instructions
1) Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
2) Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
OM NOM NOM.
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A long, long time ago, in my poverty-stricken newlywed days, I was clipping my Sunday coupons when I came across a recipe. It was holiday time, and Eagle Brand Sweetened Condensed Milk had included a recipe for pumpkin pie along with a coupon.
"Hey," I said to my new husband, "Do you like pumpkin pie?"
"Why, yes. Yes, I do," he said.
I never liked pumpkin as a kid, but when I tried it again in my late teens I found my tastes had changed. So, I gave this new pumpkin pie recipe a try. My husband supported my efforts whole-heartedly, and soon the sound of "Om nom nom" filled our little naval housing unit. With the walls so thin, the neighbors probably heard our delighted chewing. I thought the pie was pretty darn perfect with a big dollop of Cool Whip on top.
That recipe became my tried-and-true barometer of autumn. I tend to make it at least twice a year--in October, to make it feel like Halloween is near--and again around Thanksgiving.
I have tried several other pumpkin recipes over the years. Every time, my husband shakes his head and says, "Nope. The old one is still the best." Sometimes that old mantra K.I.S.S. (Keep It Simple, Stupid) is valid for recipes, too. Why mess with a good thing?
Perfect Pumpkin Pie
Recipe from Eagle Brand
Ingredients
1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust [my recipe can be found here]
Instructions
1) Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
2) Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
OM NOM NOM.