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Maggie Monday: Pumpkin Pie (Don’t Tell Mom)

When I was a teen, we hosted a French foreign exchange student for a month during the summer. During the stay my parents decided to have a traditional American Thanksgiving dinner to share the cuisine. He loved the turkey, mashed potatoes, stuffing and gravy. He did not eat the corn because “that is what you feed to the animals”. Once dinner was over the pumpkin pie came out. All of us dove into it and when he took his first bite the expression on his face turned to one of horror. He looked like he thought we were trying to poison him. He dove for the sink to spit it out and wash out his mouth. Obviously the texture and combination of fall spices was just too much for him to absorb. We ate on. Here with her own pumpkin pie story is Maggie….

My mom might kill me for posting this recipe. For years, she insisted that her mother passed it along to her as “secret”. Once she finally gave it to me, she disclosed that her mom, although a good baker, probably got the recipe from the side of a can in the 1940’s. Who knows? Regardless, this is my favorite pumpkin pie ever. It has such a good balance of pumpkin, spice and the vanilla just makes it perfect. I don’t care for pumpkin pies that have cloves, nutmeg, or any spices other than cinnamon and vanilla.; probably because I grew up with this recipe. I don’t think I even tasted pumpkin pie other than my mom’s until I was in college. Now I just never even bother. Nothing compares.

This is so good, I think the rest of the world needs to try it. Here you go, world wide web! Sorry Mom!

Pumpkin Pie

What you need:

1 large can of pumpkin (NOT pie filling- just pumpkin)

3T cornstarch

1t cinnamon (can increase a little if you wish)

4 eggs

2t pure vanilla

1 can evaporated milk

@1 ½ cups milk

1 ½ cups sugar

What you do:

Using a stand mixer or with a hand mixer combine pumpkin, cornstarch and cinnamon in a large mixing bowl until well blended. Add eggs and mix until fully smooth. Mix in vanilla. Open the evaporated milk and pour it into the empty pumpkin can. Fill the remainder of the can with milk and blend this into the pumpkin mixture. Finally, add the sugar and mix well until smooth.

Pour into your prepared pie crusts. Bake for about 30-45 minutes until filling is set. This makes three 9” pies. The filling keeps for about a week or so in the frig, so if you don’t want to bake all three pies at once, put it in a jar and save for later.

I sometimes just bake the filling alone in buttered ramekins for pumpkin custard. My daughter prefers it this way. I got tired of throwing away her entire crust scooped clean of filling!

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Tags: , , , , , , , , , , , , , , , ,

Categories: Baking, Dessert, kosher, Recipes, Thanksgiving, Vegetable2, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

18 Comments on “Maggie Monday: Pumpkin Pie (Don’t Tell Mom)”

  1. October 8, 2012 at 11:05 am #

    Pumpkin pie sounds wonderful on a cold, raw day here in Vermont!

  2. October 8, 2012 at 11:18 am #

    I love the no crust idea! it’s not that the two of us here don’t like pie crust, but we tend to stay away from a lot of pastry, and pumpkin custard sounds delicious

  3. October 8, 2012 at 12:00 pm #

    Yes, it is a time for a pumpkin pie. Thank you for sharing this.

  4. October 8, 2012 at 2:40 pm #

    Your blog (cook book) is inspiring. I cook myself but not as good as you. Mostly Malaysian/Chinese/Malay with a dash of Western. Good for myself and family but not to be served to the public LOL.

    I have a request/idea for you to consider. How about crafting up a slew of easy simple delicious meals for backpacking travellers on the go? Would be interesting yes?

  5. October 8, 2012 at 2:46 pm #

    Your crust looks beautiful. It must taste as good as the pie.

  6. October 8, 2012 at 3:56 pm #

    perfect for fall weather!

  7. October 9, 2012 at 12:54 am #

    that looks great!!

  8. October 9, 2012 at 7:18 am #

    Plain pumpkin that you spice yourself is the key to a great pie – this one looks amazing!

  9. October 9, 2012 at 11:06 am #

    We VERY rarely see canned pumpkin here in the UK – if you had to prepare pumpkin from scratch how would you go about it? Roast and puree maybe?

    • Maggie
      October 10, 2012 at 12:29 pm #

      Mashed Pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.

      • Lisa
        October 10, 2012 at 1:09 pm #

        Awesome! thank you very much for that :)

  10. October 9, 2012 at 1:22 pm #

    my mum used to make an amazing pumpkin pie every halloween. unfortunately i never got the recipe off her before she died. im going to have give this one a go i think! but like Lisa above, Im in the uk so how much fresh pumpkin would you suggest??

    • Maggie
      October 10, 2012 at 12:31 pm #

      See reply to Lisa for preparing fresh pumpkin!

  11. Maggie
    October 10, 2012 at 12:35 pm #

    Canned pumpkin is such a staple (readily available year round) in the US that I have never tried using fresh, but now I might just give it a shot. However, canned pumpkin is quite good, so I’ve just never bothered to take the time to make my own. I’ll let you know if I notice a big difference. I can say that in the US, we eat pumpkin-everything! I don’t think I’d make cookies, pies, cakes, muffins, rolls, and one of my fave- PUMPKIN PANCAKES if I had to rely on cooking down fresh pumpkin! Bummer!

  12. October 10, 2012 at 1:52 pm #

    That is a beautiful pie.

  13. October 11, 2012 at 10:09 am #

    Looks lovely.

  14. October 17, 2012 at 12:13 pm #

    For the pumpkin pie filling I used the recipe on the back of the Libby’s can ( here is the same recipe posted online ), only instead of a can of evaporated milk I used one cup of Silk original soy creamer (in the red carton).

  15. October 21, 2012 at 5:45 pm #

    Thanks for sharing and tell Mom, “thanks” as well! It sounds so good that I’m going to try it – and I don’t even cook! ha ha! Well done and a nice little story to go with it! Take care! xo

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