The title of my blog is the name of a pie. I’ve baked lots of pies. But I’ve never made a pumpkin pie.
Why? Probably because I don’t like pumpkin pie…or at least I didn’t until yesterday 🙂
But this year since I didn’t have anyone else contributing to our Thanksgiving dinner I decided to make one. I didn’t want to just follow the traditional recipe with a can of pumpkin and sweetened condensed milk (yuck!). I wanted a REAL pumpkin pie.
I did some searching for recipes and adjusted things to my standards and tastes. Here’s what I came up with. I used heavy cream and milk in place of sweetened condensed milk. And I used extra egg yolks in place of egg whites.
It was delicious!! I, Mary, ate and enjoyed pumpkin pie! For the first time in my life. Even crazier…I enjoyed it with whipped cream on top…I don’t like whipped cream. Or so I thought. I guess I actually like REAL whipped cream as well.
A combination of my personal tastes changing over the last few years and using quality, real ingredients means a delicious nutritious dessert that I could finally enjoy. I even ate some for breakfast today. It’s actually a really good breakfast in my opinion.
Do you enjoy pumpkin pie? How do you make yours?
Real Pumpkin Pie
2 cups cooked, pureed pumpkin
1 cup heavy cream or whole milk (can be replaced with coconut milk)
2 eggs OR 1 egg + 2 yolks OR 4 yolks
3/4 cups organic cane sugar (you can substitute maple syrup for some of this)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
Single pie crust (wheat)**
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening or cold butter or lard
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
Preheat oven to 425.
Combine all ingredients in a bowl. Beat with mixer until smooth.
Pour into unbaked pie shell.
Bake for 15 minutes at 425, reduce temperature to 350 and bake for an additional 40 to 50 or until knife comes out clean.
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