Tuesday, October 15, 2013

The Best Pumpkin Pie. Ever.

 
This was the best pumpkin pie I've ever made - and I've made lots of pumpkin pies in my life!  
 
 
I think my favorite time to eat a piece of pumpkin pie is for breakfast!  And thats what this slice was all about.  I had made the pie the evening before and when our daughter and her little family went home, there was only one piece left.  Perfect! 
 
I love the above pie plate and server.  My mother gave it to me a few years ago - she had found it in a little antique store and knew I would love it and I do.
 
 
I love that it looks very old.  Not sure if it is - but it gives me that feeling.  And it makes me happy to use it.  I think of my Momma. 
 
 
Okay, back to the pie.  I told you about the Candy Roaster Pumpkin/Squash that I baked and froze bags of yummy puree.  This pie was the first thing I made with the puree.  The pumpkin is so naturally sweet, I think you could almost make this pie without any sugar at all, and I didn't use much.  I'm anxious to make some pumpkin bread, pumpkin cake, pumpkin butter, pumpkin bread pudding and more pie!
 
 
Whatever you do, DON'T forget the freshly whipped cream.  (And do not, I repeat do not, use Cool Whip!)  I whipped my cream til it was pretty thick because I like it that way; however, I've had it when it was just barely whipped and it is perfectly yummy that way too.  I also add a tiny bit of powdered sugar to mine! 
 
 
The perfect breakfast! 
 
Here is the recipe:
 
Ingredients:
1 prepared pie crust
2 cups pureed pumpkin
1/3 cup sugar
2 eggs
2 tablespoons flour
1/2 cup evaporated milk
1 teaspoon vanilla
2 tablespoons pumpkin pie spice
3 tablespoons melted butter
 
Directions:
1)  Gently place crust in pie pan, crimping edges as desired.  Set aside.
2)  Place all other ingredients in mixing bowl and mix thoroughly until combined and creamy.
3)  Pour pumpkin pie filling into pie pan (into crust).
4)  Place in preheated 375 degree oven and bake 40 - 45 minutes until toothpick inserted in pie comes out clean and filling is firm.  Remove pie from oven and cool before serving.
5)  Whip fresh cream to desired consistency and serve pie with large dollop of cream!  Refrigerate remaining pie and cream.
 
 
And finally!  You'll be happy to know that I actually got some Fall decorations up at the entrance to our farm.  I used the scarecrow that I made last year, added a few corn shocks, pumpkins, mums, and a cute wooden sign that I whipped up real quick. 
 
 
I love my scarecrow lady - in real life, she's actually cuter!
 
Happy Fall and happy pumpkin pie eating!
 

7 comments:

  1. This sounds sooo good! It is definitely on my baking "to do" list! Thank you for sharing. I agree...pie is great for breakfast!

    ~Julia

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  2. Aren't we all cuter in real life, haha! I am so glad to hear the pie results. My VERY favorite thing for breakfast is pie.

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  3. *droooool* Love your pie plate!!! And your scarecrow. And as always, you.

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  4. I love pumpkin pie and make it often through the fall and winter months. Would you believe, however, that I have never made homemade whipped cream? Please tell me how easy it is.

    Blessings friend.

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  5. Hi Dori. I love your blog....it makes me feel like I am actually visiting with you in Tennessee. I am a North Carolina girl but love Tennessee. I have a candy roaster cooling on the counter now. I have just pulled it out of the oven to prepare for the freezer. I will share my abundance with a friend. My husband took me to the Asheville Farmer's Market during the week and I must admit I would rather go there as any mall in the world. Brought back my candy roaster and a beautiful bittersweet on grapevine wreath. Blessed

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  6. Oh.....and did I say, I will keep out a couple of cups in reserve to make your wonderful pie. Thanks for the recipe.

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