Guest Post: Super Pumpkiny Pumpkin Pie

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I don’t know about you, but it’s just not Thanksgiving without pumpkin pie.  So when I saw this recipe on Heather’s blog, Heather Homemade, I just had to ask her if she’d share this with you!  Check out the mouth-watering pictures and enjoy this guest post!
 

Let me start by saying that this pie does require a little additional effort to make, but the filling is just magical. It is super creamy, pumpkiny and perfectly spiced. It was so good, I didn’t even miss the dollop of whipped cream I usually have on my slice.

 

When I first looked at this recipe, it seemed like there was going to be a lot of waste from half used cans; which can be slightly irritating, because I don’t like throwing food away, or feeling the need to make something else just to use up the leftovers. However, I made one change and did a little product research and got it down to only one can of excess ingredient instead of three. The first change I made was to drop the canned pumpkin down from 16oz to 15oz as 16oz did not seem to be a standard can size. This change only equated to a 0.7oz once reduction, because the can was a little over filled anyway. The second change/note I added, was to purchase the smaller 5oz can of evaporated milk – this is the perfect amount as one can contains 2/3 cup. The only excess that remained was the can of sweetened and condensed milk.

 

As the pumpkin cooks, it develops a deeper rust color, and helps to enhance and concentrate the flavors.

 

I tried the Pâte Brisée II recipe that was in the cookbook, but I had little success with it. I thought there was too little flour or too much butter; either way about 20 minutes in I had a buttery slick pouring out of the pie pan and a smoking oven (which is not fun when you have super sensitive apartment smoke alarms). So, I’ve included my tired and true Cooks Illustrated stand-by below.

 

 

 

Thanks for sharing this delicious recipe with us, Heather!

Visit Heather at Heather Homemade and follow her on Twitter!

 


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Comments

  1. says

    The filling does look extra creamy! I usually pass over the pumpkin pie for the chocolate cream, but in this case, I couldn’t pass up a pumpkin pie that looks this good! Thanks for the recipe!

  2. Tennille P. says

    My son’s favorite is pumpkin pie and my dad’s favorite recipe for pumpkin pie is using Eagle Brand so this is perfect. I can make two of the people I love happy at the same time!!! Thanks for the recipe. It will be on my table at Thanksgiving and probably many times before and after that.

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