I believe my spirit animal is the Canadian Goose.
They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)
Except I can’t do that because are assholes that crap everywhere and eww.
Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.
Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.
And pumpkin is such a great pie. A perfect fall pie.
One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.
Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.
Classic Pumpkin Pie
Makes 1 pie, 8 servings
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can (15 oz.) pumpkin puree
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch deep-dish pie shell
- Preheat oven to 425 degrees.
- In a small bowl, combine the sugar, cinnamon, salt, ginger, cloves, and nutmeg.
- Beat the eggs in a large bowl. Stir in pumpkin and vanilla extract. Mix the sugar-spice mixture until completely combined. Gradually stir in evaporated milk.
- Pour the pie mixture into the crust line pie plate.
- Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes more, or until a knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Slightly adapted from Libby’s