For whatever reason, the pumpkin pie always seems to be a challenge. Maybe it’s so simple that I neglect to pay attention. But this year the challenge was no prob. Here’s the story.
I brought down 15 oz (by weight) of my frozen pumpkin puree on the trip to make the pie. The best way to thaw out pumpkin is in a cheesecloth-lined strainer with a bowl underneath to catch the extra water. If you want to bake the pie the same day you’re thawing, do it on the counter. If you’re thawing out the pumpkin a day early, let it strain in the fridge.
Here’s the part where I didn’t think this through…I weighed 15 oz, which is enough for a 9″ pie, but I forgot that I’d loose that extra water weight. Turns out it was a lot of water. I ended up with 9 oz of pumpkin, which is just about enough for half of a pie.
Solution: make 1.5 pies! We had a can of pumpkin at the ready, so this was an easy solution. Basically everything in the recipe was multiplied by 1.5, and we were set! And for our “half” pie, we used a miniature casserole dish.
The pie crust dough should be made the day before, just to get it done. It can get stored in the fridge overnight wrapped in plastic wrap so the pie can be made first thing in the morning. Follow the recipe here for pie crust.
Once you have rolled out the crust, you’ll want to decorate the edges to your liking. I didn’t have any extra crust to make leaves, like with the bacon apple pie, so I just used the classic pinch method. You can find other cool edges here. (Thanks for the link, Suz!)
Now for the filling! The card below is for one 9″ pie. If you have a similar 1.5 pie crisis (who else would?) just multiply everything by 1.5, rounding up if necessary.
Directions: Preheat the oven to 425°F. Combine the sugar and spices in a small bowl.
Whip the eggs in a large bowl. Add the pumpkin puree and sugar-spice mixture, mixing to combine. Add the evaporated milk slowly while stirring. That’s it!
Note: We didn’t have any extra condensed milk for the extra pumpkin, so we added 3 fl. oz. of whole milk to substitute, and it turned out really well.
Pour the pumpkin filling into the pie crust.
Bake at 425°F for 15 minutes, and then lower the temperature to 350°F and continue baking for another 40-50 minutes. For the smaller pie, it only needed about 20 minutes at 350°F before it was done. You can check for doneness with a toothpick: if you insert it and it comes out clean, the pumpkin has fully cooked. Remove the pumpkin from the hot kitchen and get them out of your way for the rest of the day’s cooking!