54 CHOICES | 2016 AUTUMN ISSUE
PRAIRIE PUMPKIN PIE PIE CRUST:
(makes 2 x 10” pie shells) • • • •
Crisco, 1 cup Flour, 2 cups Salt, 1 tsp Water, 1/3 c
OR • Frozen pie crust, Trader Joe’s or Whole Foods. (Way easier and no one has ever complained!)
FILLING:
(Filling for one pie) • pumpkin, plain not spiced, 1½ cup (approx 1 can) • sugar, granulated, ¾ cup • salt, ½ tsp • cinnamon, ground, 1¼ tsp • ginger, ground, 1 tsp • nutmeg, ground, ½ tsp • cloves, ground, ½ tsp • eggs, 3 whole • milk, 1¼ cup • whipping cream, ¾ cup (can substitute 6 oz can condensed milk) Note: I always use Penzey’s spices which are pungent and fresh. (penzeys.com) If you use spices from the grocery store, which tend to be stale, you might want to bump up the amounts by a bit.
ASSEMBLY: 1. Mix pumpkin, sugar and salt thoroughly in large bowl. 2. Add spices to mixture. 3. Beat eggs slightly in small bowl. 4. Add eggs to pumpkin mixture. 5. Blend in milk and unwhipped heavy cream. 6. Pour mixture into unbaked pie shell. 7. Bake 15 min @ 400F.
This is a treasured family secret passed down through several generations. I promise it’s the best pumpkin pie you will ever taste.
8. Reduce oven to 350F and continue baking 35 minutes. (This should keep crust from burning.)
HOMEMADE WHIPPED CRÈME:
THE SECRET:
• One pint heavy whipping cream • 1 tsp vanilla extract • 1 Tbsp white or powdered sugar (more if you like it sweeter)
The pie filling is done when an inserted toothpick is withdrawn “clean.” The custard will set more once it cools. If your oven is slow, don’t be afraid to cook a little longer. Note: Cooking too fast will cause the pie custard to split, although some splitting is sometimes unavoidable. If crust starts to darken too much too soon, cover crust only with strips of aluminum foil.
Whip at medium speed until thick. Should stand slightly. Do NOT overbeat as crème will turn to butter. If you think the crème got a little stiff, stir briskly and it will soften.