I could have sworn that I included this recipe a few years ago during NaBloPoMo, but a scan of the archives proves me wrong. (Do you ever go back and read older material and experience a disconnect...an inability to remember writing "that post"? God, I had that feeling a lot going over those musings.)
This pumpin pie isn't too different from the one on the label of Libby's Pure Pumpkin. It is richer, though, and everyone who eats it claims it's the best they've ever had. I want you to buy the can of pumpkin without the spices. You'll add your own, one by one, instead of using pumpkin pie spice which lacks the punch of fresh. One of these days, I'll make the pumpkin from scratch, too, but that plan is on hold until my spare time is more abundant.
One 9 inch pie shell, unbaked
I'm a big advocate of making your own pie crust. It's not that labor intensive, and the end result is worth it. I'm sure that I'm in the minority of people my age who still make homemade crust, but I use Martha Stewart's food processor method. The only real work is rolling it out, which is a task I actually enjoy.
Perfect Pumpkin Pie
1 C firmly packed brown sugar
1 TBSP flour
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 ground allspice
Place all the above ingredients in your mixer bowl and give it a spin for a couple seconds, thoroughly combining them. Add to them:
1 one pound can pumpkin, no spices added
1 1/2 C evaporated milk
1 egg, slightly beaten
Pour pie mix into the crust. Bake at 425 for 15 minutes, then turn oven temperature down to 350. Bake for 40 to 50 more minutes until knife inserted in center comes out clean. You need to keep a close eye on the crust so that it doesn't get too brown. I use a pie crust shield to make sure that my pies turn out perfect. The other tool that guarantees success is the Le Creuset Pie Dish. It's the perfect depth for this recipe.
Confession time. I know I should make fresh sweetened whipped cream with this, but I'm a sucker for Cool Whip. My pumpkin pie recipe is so rich that real whipped cream is almost overwhelming. I think that it's probably more nostalgic than anything else though. I grew up with it, and loved coating every inch of my pie with it.
