Cooking - Pumpkin Pie (Thanksgiving)

For Thanksgiving this year I made Pumpkin Pie.  We celebrated Thanksgiving in Austin at Jordan's apartment!  Patrick's family was there, too.  We had a lot of people in a little space!  Texas played A&M at home this year.  It was a night (time) game, 7:00 pm on Thanksgiving day, which is different for us because usually we play on the day after Thanksgiving at 11:00 am or 2:00 pm.  After watching the Dallas Cowboys and eating our Turkey Day feast, we went to tailgate (the usuals - Texas History Museum area and the Alumni Center)  and then over to Darrell K Royal Texas Memorial Stadium.  We had a lot of fun at this game!  It was a great game!  And it was a great way to end the season. (Despite the BCS results/decisions).  

Recipe: Pumpkin Pie

From:  Betty Crocker Bridal Edition, page 135

Link to Betty Crocker recipe online

Tips from Marie Callender

Notes:

• Final product was a success!
• Recipe is so easy - I've got it memorized already.  
• Lockstep is a fan of pumpkin (ale, bread, muffins, etc). Lockstep loves Pumpkin Pie.
• Helpful Tip that Works:  To prevent the edges of the crust from getting too browned -- Put foil on/around the edge (2 inches or so) when you first put the pie in the oven.  Then remove the foil (carefully so you don't get the foil in the top of the pumpkiny pie batter and mess up the prettiness-factor) during last 15 minutes of baking.
• Another Helpful Tip that Works:  Putting your pie plate onto a baking sheet before pouring the batter mixture into it.  Makes it much easier to transport in/out of oven without making a mess. 
• Shortcut:  Marie Callender's 9-inch Deep Dish Pastry Shell (frozen pie crusts)

Notes for next time:

• Recipe: Substitute evaporated milk with fat-free/skim evaporated milk
• Recipe: Reduce sugar amount (use splenda-sugar blend)
• Don't pour all of pumpkin batter into pie crust (unless using a larger than normal size pie crust/more than 9-inch)

Ingredients:

2 eggs

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

Directions:

I skipped the pie pastry pretp in step 1 because I used a frozen pie crust.  Just kept the pie crust in the freezer until had the pumpkin batter mixed up. 

1. Heat oven to 425°F. 

In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.

2. In large bowl:  beat eggs slightly with whisk or fork. 

Beat in the remaining ingredients. 

3. Cover edge of pie crust with 2-3 inch strip of foil to prevent excess browning (see page 122); remove foil during last 15 minutes of baking. 

4. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. (I just put the pie plate on a baking sheet). Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

5. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack 2 hours. 

6. After cooling, pie can remain at room temperature up to an additional 4 more hours, then should be covered and refrigerated. 

Optional:  Serve with sweetened whipped cream. 

Yield: 1 pumpkin pie (9-inch)

More Notes:

Because I poured all the pumpkin batter into the pie crust, it took longer to cook.  Also, it wasn't as pretty as I'd have liked -- People eat with their eyes before eating with their tummy, so presentation and appearance are important components.  Make sure to fill the pie crust to a good amount.