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The Lord your God is with you,
he is mighty to save,
He will take great delight in you,
he will quiet you with his love,
he will rejoice over you with singing.
Do you just really, really like your dentist and your dental hygienist? We really, really like ours! Both Lee and I had dentist appointments this morning. When I mention “dentist” most people just grumble one thing or another about having to go to the dentist. But I can tell you – we “get” to go see Dr. Jimmy Clark and his staff in Shelbyville — I think they are the best of the best! Connie Miller is an extraordinary hygienist and in our family we all agree they are the best we have ever been to. Having lived coast to coast – we have sat in a multitude of different dental chairs!! Courteous, personable, friendly, professional, really fun to talk to, and the list just goes on! Thanks Dr. Jimmy and Connie for taking such good care of us! You might think this is a shameless plug for Dr. Jimmy but the truth is I think you have to “know someone” who “knows someone” to even get on their patient list! Thanks to all of you, we wish you blessings.
Now, about today’s recipe…. Last year about this time two of my grandsons were here to visit for a week! I haven’t seen them since June and I am feeling a little lonely as I won’t see them again until fall. So I decided this is the perfect time to share my pumpkin story with all of you … and pictures of my precious little guys. As you know, I started with making pumpkin puree, yesterday. Today – on to the good stuff!
Last year (and this year) my husband grew Sugar Pumpkins in his lovely garden. Sugar Pumpkins are also referred to as “pie pumpkins” because they grow small, round, and perfect for cooking and preparing for pie. When two of my grandchildren visited last fall they gathered the pumpkin from the garden, Grandpa Lee helped to clean it and cut it up, we cooked it, processed it and then made a pie. From the garden to the table we had a great time.
I have always enjoyed cooking with kids and this afternoon in the kitchen was no exception. I always encouraged my boys to join me in the kitchen. Today both of my grown sons are excellent cooks! And lucky for me the little boys now like to join Grandma and Grandpa in the kitchen for some fun.
I am listing two different recipes for Pumpkin Pie. This first is a “quick and easy” recipe that will be a good pumpkin pie. The second is for that “from the garden to the table” fresh pumpkin pie that will knock your socks off with its rich and creamy, bright and flavorful taste. Because we now grow pumpkins in the garden this is the only recipe I use. But if you don’t have the time or inclination, Libby’s pumpkin in the can is still a good choice! I hope you enjoy the pictures too!
To make a 9” pie
- Pie pastry – you can make this from scratch, but if time keeps you from making a pie at all, then try Pillsbury’s Crust in a box. Each box provides two crusts ready to go in the pie shell. I think it provides an excellent crust fit for any homemade pie!
- 2 eggs
- 1 can pumpkin
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cloves
- 1 can evaporated milk or light cream (12 ounces)
Heat oven to 425 degrees. Prepare pastry crust.
Beat eggs slightly with mixer or put in food processor. Beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until done, about 45 minutes. Cool. Serve with a dollop of whip cream. Yum!
Notes: Cover the crust edges with tin foil or a pie crust tin so they don’t get too done.
Traditional Fresh Pumpkin Pie – this is the one we made!
This recipe is for a traditional pumpkin pie. The pumpkin puree can also be used in any pumpkin recipe calling for commercially canned pumpkin. A 15 oz. can of pumpkin is equal to about 1 ¾ cups of pumpkin puree.
- 1 single pie crust, 9 inch
- 1 1/2 cup pumpkin puree**
- 1 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup light corn syrup
- 3 eggs, beaten
- 1 teaspoon vanilla
- Whipped cream for serving
Have a single 9 inch pie crust prepared and chilled.
Preheat oven to 350°F.
Using a mixer or food processor, combine flour in with the brown sugar and stir until they are evenly distributed.
Add the brown sugar and flour mixture to the pumpkin puree and heavy cream.
Beat until well blended.
Add the salt, cinnamon, ginger, and cloves. Stir into pumpkin mixture.
Add corn syrup and beat until well blended.
Add the beaten eggs and vanilla to the mixture. Beat the eggs and vanilla into the mixture until thoroughly mixed.
Pour pumpkin filling into the unbaked pie shell.
Place the pie in the preheated oven and bake for 50 to 60 minutes.
Check after 30 minutes to see if it looks like the crust is going to brown too much. If so, place a piece of foil over the pie. Remove the foil for the last 10 minutes of baking time so crust will finish browning. ** I always use a metal pie ring to cover my pie crust and then I don’t have to worry about the crust getting too brown. A piece of foil will work also!
To check for doneness, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done.
Or, gently shake the pie and if about an inch of the center jiggles a little, the pie is done. The center will set from the heat of the pie after it is removed from the oven. If more than just the center jiggles, continue to cook and check for doneness at 5 minute intervals.
When the pie is done, remove it from the oven and allow it to cool completely before serving. Serve with a spoonful of whipped cream on each slice. Enjoy!