I had a very fun and successful day of holiday baking with my mom yesterday! We made our traditional array of cookies and goodies, including some new ones that we added this year. We made sugar cookies, cinnamon swirls, chocolate cherry thumbprints, melting moments, and pumpkin oatmeal cookies with cranberries and white chocolate. I have a list of cookies and candies I want to try this year, and hopefully they’ll be good enough to make the list for next year!
In the meantime, I wanted to share my favorite pumpkin pie recipe. I don’t know about the rest of you, but my family has pumpkin pie for both Thanksgiving and Christmas. I’m not a big pumpkin pie fan, unless it’s this pie. I discovered this recipe a few years ago, and have been making it ever since. It’s pumpkin-y, lightly spiced, and creamy, all of which makes for a delicious and perfect pie! The random amount of sweetened condensed milk and evaporated milk are kind of inconvenient, but just save the leftovers for fudge or another pumpkin pie!Pumpkin Pie
1½ cups pumpkin puree
½ cup brown sugar
⅔ cup heavy cream
7 tablespoons sweetened condensed milk
6½ tablespoons evaporated milk
¼ teaspoon vanilla extract
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
1 egg yolk
Pastry for 1 pie dough, or 1 prebaked pie crust
To prepare pie crust: Place rolled out pie crust in pie dish, leaving at least 1-inch overhang on each side. Ease dough into the plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with the other hand, making sure to not stretch the dough. Trim overhang to ½-inch beyond the plate rim. Fold overhang under itself onto the flat rim of the plate, and use a thumb and two index fingers to flute the crust. Refrigerate for 15 to 30 minutes.
Preheat the oven to 425 degrees F. Remove pie pan from the refrigerator and prick with a fork. Line the crust with 2 pieces of foil, and fill with pie weights, dried beans or uncooked rice. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes until crust is golden brown and crisp.
To make the filling: Lower the oven to 325 degrees F.
In a medium saucepan, combine the pumpkin and sugar. Cook over medium heat, stirring frequently, until the majority of the water has evaporated and the mixture has thickened, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, and salt. Add eggs and yolk, and whisk until thoroughly combined. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve.
Source: Adapted from Food Network