11/12/10

4 Fresh Pumpkin Pie

Traditions are meant to be kept.  Traditions keep us looking forward, anticipating the event that will bring us joy.

Every February and October, my husband buys pies at Marie Callender's for the family birthdays that are celebrated during those months.
One of those family members cannot have salt.  Not one itty bit.  Canned pumpkin has salt, so we decided to make a pumpkin pie from scratch.
But first, we decided to make it with salt, just in case.


Here is sugar, cinnamon, cloves, allspice and ginger.

Oh, and salt.
Add eggs.








Add fresh pumpkin puree and mix.








Add evaporated milk and vanilla extract.


Blend just till mixed.  If you whip it to oblivion, you will have an airy, cake-like pie.


The filling is meant to be runny.  Don't worry, it'll bake right up!

Tip:  Put your ready to bake pie crust on a large baking sheet.
Open your oven.
Put the sheet on the middle rack.
Pull out the rack slightly and...

pour the pumpkin pie filling...almost to the top.

You are less likely to spill that way...

Tear three strips of aluminum foil, connect the ends together to form a circle and flatten down.

This will be a pie "shield" to protect the pie crust from getting to dark.

Er, uh...extra crispy.



At the end of baking, take a knife and stick the tip into the center of the pie.

If it comes out clean, it's done.

If not, give it a few more minutes and re-check with the knife.



Allow the pie to cool for at least 2 hours.

Bummer, huh?



All good things come to those who wait....


I, ahem, am not a pumpkin lover, so I grabbed several people to be my "guinea pig tasters..."

My mom and dad.
One of my best friends.
A co-worker.
A total stranger.  (A friend of the co-worker)



The verdict?

The best pumpkin pie they have ever tasted.

Smooth.  Creamy.  Not too sweet.  Unbelievable.  Perfect.

Much better with whip cream on top ~ I'm glad we can keep this tradition going!
Fresh Pumpkin Pie


(4x6 recipe download)    (full page printable recipe)

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