Be careful what you wish for!
Since I’ve gotten to Germany I’ve been trying to promote the Pumpkin Pie. I’ve been fairly unsuccessful.
Why??? It’s such a staple to this season in America. Pumpkin Pie is where its’ at! It screams, “Fall,” and fills up the house with such a delicious spicy aroma that you just can’t resist digging right in.
After 3 years of having no success, I spent the last 3 days at work making 650 pumpkin pies.
That’s right, six-five-oh and we’re not talking about cupcake-sized. I made 650 pie-sized pumpkin pies for a customer of ours.
It only felt right to be writing about pumpkin pie today. I’m setting you up for Thanksgiving. It’s not Thanksgiving without pumpkin pie and I don’t suggest hosting a Thanksgiving dinner without out.
My rule of thumb for Thanksgiving:
-Always serve a traditional pumpkin pie
Why? Because everyone is expecting it. If you look up in Webster’s Dictionary the definition of Thanksgiving you’re going to find a picture of pumpkin pie. This way, you can serve two desserts. The first being pumpkin pie and the second being something else non-traditional.
When I bake pumpkin pie I like a more even ratio of filling to crust. What exactly do I mean by this? I mean that I find the pie tastes better when I’m not shoving a fork full of pie filling with a tiny layer of crust in my mouth. I shoot for about 70:30, filling to crust. You’ll see…
Traditional Pumpkin Pie
1 Recipe for pie crust
1 Can of pumpkin puree (15 oz. or 425g)
2 teaspoons pumpkin pie spice
2 eggs, slightly beaten
Preheat oven to 200 degree Celsius. Roll out the pie crust and lay into a pie plate of your choice. For example, I chose a large diameter so the pie filling would be more shallow. However the recipe fits a standard 9-inch pie plate.
In a large bowl combine the pumpkin puree, sugar and pumpkin pie spice. Add the eggs one at a time and finally, gradually add the cream. All of this can be done easily by hand. The filling will be very liquid!
Carefully pour the pie filling into the prepared crust. Place in the preheated oven for 50 minutes. Let cool and chill.
It’s rustic, it’s delicious and it was made by you.