OK, this is really Sweet Potato Pie. But pumpkin pie looks just like this. I never took a picture of pumpkin pie because I thought I’d already posted the recipe. Duh!
While going through all my recipes to share my favorites with you, I realized I had never posted my recipe for pumpkin pie. What?! Sweet Potato Pie with Bourbon Caramel Whipped Cream, yes, but not my favorite pumpkin pie recipe. Whenever I want to make this pie, I just look up the recipe in my first self-published cookbook. So, I guess that’s why I never got around to publishing the recipe on this site. But I have to say that if you don’t already have a wonderful pumpkin pie recipe, you do now.
The filling is smooth and creamy with lots of warm spices to set this recipe a bit apart from others. And the bourbon spiked whipped cream just makes the whole dessert simply amazing.
And yes, I know. Thanksgiving has come and gone. But it is never too late to make a pumpkin pie.
And because I’m basically a good person (or try my best), I’ve provided you with the recipe for my favorite pie crust. (Recipe below.) The one pie crust recipe that has never, ever failed me. So, I hope you enjoy that recipe too, although it’s a bit different from most pie crust recipes. But I’m sure you will have figured that out for yourself once you have read the instructions.
Well, that’s it for today. I’m still working on my list of favorite recipes by category. And believe me, it’s quite a challenge. Narrowing my favorites out of hundreds of recipes, is just plain crazy. But then, well, you see where I’m going with that!
Anyway, it’s helping me figure out my list of goodies to send out in my Christmas packages to my kids. Which BTW, is one of my favorite things to do. Makes me feel like I’m still Santa Claus. Speaking of which, I read this the other day and thought I might share it with you. I believe the author was Robby Bennett, but I can’t be sure of that. But in my opinion, whoever wrote this lovely response to “Is there a Santa Claus” should be awarded the Pulitzer Prize.
ATTENTION TO ALL PARENTS WHO NEED TO TELL THE TRUTH ABOUT SANTA
Son: “Dad, I think I’m old enough now. Is there a Santa Claus?”
Dad: “Ok, I agree that you’re old enough. But before I tell you, I have a question for you. You see, the “truth” is a dangerous gift. Once you know something, you can’t unknow it.
Once you know the truth about Santa Claus, you will never again understand and relate to him as you do now.
So, my question is: Are you sure you want to know?”
Brief pause…
Son: “Yes, I want to know”
Dad: “Ok, I’ll tell you: Yes, there is a Santa Claus”
Son: “Really?”
Dad: Yes, really, but he’s not an old man with a beard in a red suit. That’s just what we tell kids. You see, kids are too young to understand the true nature of Santa Claus, so we explain it to them in a way that they can understand.
The truth about Santa Claus is that he’s not a person at all; he’s an idea.
Think of all those presents Santa gave you over the years.
I actually bought those myself.
I watched you open them.
And did it bother me that you didn’t thank me?
Of course not!
In fact, it gave me great pleasure.
You see, Santa Claus is THE IDEA OF GIVING FOR THE SAKE OF GIVING, without thought of thanks or acknowledgement.
When I saw that woman collapse on the subway last week and called for help, I knew that she’d never know that it was me that summoned the ambulance.
I was being Santa Claus when I did that.”
Son: “Oh.”
Dad: “So now that you know, you’re part of it. You have to be Santa Claus too now. That means you can never tell a young kid the secret, and you have to help us select Santa presents for them, and most important, you have to look for opportunities to help people. Got it?” Help each other this Christmas and…be kind.
And on that refreshing thought about how to approach Santa, gift giving, and the upcoming holiday in general, I wish you peace and love.
For the pie:
pie crust for 9-inch one crust pie (regular not deep-dish pie plate)
2 c. canned or pureed fresh pumpkin
¾ tsp. kosher salt
1 (14.5-oz.) can evaporated milk
2 lg. eggs
1 T. melted unsalted butter, cooled
¾ c. granulated sugar
1½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
Line your pie plate with crust. Crimp the edges. Set aside.
In a large mixing bowl, combine the pumpkin, salt, evaporated milk, eggs, and melted butter. In a separate bowl, whisk the granulated sugar and spices together. Stir into the pumpkin mixture.
Pour into the pastry lined pie plate. Cover the crust with thin strips of aluminum foil to prevent excess browning. Remove the strips for the last 10 minutes of baking time so that the crust can obtain some color. (You don’t want a white crust. But you don’t want a crust that is too dark either.)
Bake in a pre-heated 375-degree oven for 40-45 minutes or until knife inserted near the edge comes out clean. (The middle will set as the pie cools.)
Remove from oven and let cool completely before cutting. Or refrigerate if not serving the pie until the next day. Serve dolloped with whipped cream
For the Bourbon Whipped Cream:
1 c. heavy cream
2-4 T. powdered sugar
2-3 tsp. bourbon
Whip the heavy cream to stiff peaks. Add the powdered sugar and bourbon. Serve dolloped on big old slices of cooled pie.
Please note: I have never in my life made only 1 pumpkin pie. So, I make 1½ times this recipe for 2 (8-inch) pies.
PIE CRUST
¼ c. very cold water
2 c. unbleached all-purpose flour
1 tsp. kosher salt
heaping 2/3 c. Crisco
Step 1 – Pour cold water into a small bowl. Step 2 – Measure flour and salt into a mixing bowl. Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside. Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.) Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate.
This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for Pastry Cookies. See recipe below.
PASTRY COOKIES
pie crust scraps
ground cinnamon
granulated sugar
Place scraps on a parchment paper lined baking sheet. Sprinkle liberally with cinnamon and granulated sugar.
Bake along with your pie for 10-15 minutes depending on how thick you rolled your dough.
Remove from oven and allow to cool before devouring these tasty morsels. Don’t worry about storing them. There won’t be any left to store. This I promise you.