This is the last dessert I made on Thanksgiving. I swear, I won’t bother you any more with Thanksgiving sweets. But this pie is a simple recipe. One I don’t want to lose. If I add it my blog, it will be in a safe place.
And y’all get to try it out next year!
Try it out for Christmas. It is delicious!
I had my pie shell ready. I made it the night before. Here is the recipe to that.
Our host requested something simple. No pumpkin mousse. Didn’t want a pumpkin cheesecake: just a pumpkin pie. I could do that.
I started making this pie in 2005. I got it in one of those little Betty Crocker booklets.
I omit the cloves. You could add cloves if you like. If you would like to use a ready-made crust...go right ahead!
Classic Pumpkin Pie
1/2 cup sugar
1 teaspoon ground cinnamon (I add more cinnamon)
1/2 teaspoon salt
1/2 teaspoon ground ginger (I add more ginger)
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
Heat oven to 425°F.
In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. I did not remove the foil. I kept it on through the whole baking time because my crust already had a nice color.
Serve pie topping with whipped cream
Maple Whipped Cream
1 pint of heavy whipping cream (I used organic)
1/4 cup maple syrup (I used organic)
Chill a medium sized metal bowl in the freezer. Remove bowl from the freezer and add the heavy whipping cream to the bowl. Using a hand mixer on high speed, whip the cream until soft peaks begin to form; gradually drizzle in 1/4 cup real maple syrup. Continue to beat the whipped cream until it is thick and velvety. (about 1-2 minutes).
Now on to some photos of Thanksgiving, 2010.
Our host carving his turkey. It was fantastic! My mom’s turkey there in the front. Her turkey and stuffing was incredible. As was her cranberry sauce and brussel sprouts.
My husband’s cavatelli ai frutti di mare. Delizioso
As if that wasn’t enough food, he made clams and mussels. Enough for a small Italian army.
The dessert line-up. This is what I baked: Ina Garten’s Easy Apple and Cranberry Cake, Crostata alla Nutella, Classic Pumpkin Pie, and the Chocolate Espresso Pecan Pie.
We feasted all afternoon in beautiful company. Old friends and some new friends. Family. A friend was going through marital problems. Another friend found out they would be soon be having a surgery. We all forgot our troubles that afternoon and we enjoyed each other’s company and delicious food. We were grateful.
And then we danced! The disco ball was ready. The music was irresistible. Sorry for blurry photo…I was giggling a little. Black Eyed Peas had has all moving!