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Tuesday, November 26, 2013

Classic Pumpkin Pie




Thanksgiving is doubtless the time for pie baking

 and no pie is more classically American then pumpkin pie.  Pumpkins are native to North America and they were regularly eaten by Native Americans and eagerly embraced by European settlers.  Recipes for pumpkin pie began appearing in cookbooks in the 1600s.

 Once Thanks Giving became an established  American holidays in the 1800s Pumpkin Pie was firmly established on the menu.

Now, to be perfectly honest Thanks Giving is not my  favorite Holiday, simply because I don't like Turkey at all, I know how un-American of me,  but I do love Pumpkin Pie and I have the absolute best recipe for it, courtesy of epicurious.  In the spirit of thanking all the lovely people who visit my blog and brighten my day here is the best pumpkin pie recipe ever (and its very easy to make too).

Classic Pumpkin Pie

  •  1 frozen pie crust
  • 3/4 cup sugar
  • 1 tablespoon packed golden brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon (generous) salt
  • 1 16-ounce can solid pack pumpkin
  • 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 3 large eggs, beaten to blend 
  • 1/4 cup apricot preserves
  • sweetened whipped cream for serving
Preheat oven to 350°F.
 Prepare Crust
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.) 

Note: Despite the picture at the top of this post do not even think of serving this pie with Redi Whip it deserves real whipped cream. 




6 comments:

  1. I love pumpkin pie and have made it a few different ways but I've never thought of adding apricot. Thanks for the suggestion! :)

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  2. OM NOM NOM. Once upon a time I didn't like turkey either. Now I slather mine with mayo (keeps the moisture in, is all) and bake it breast side down. Juicy, juicy, juicy.
    www.dogtreatweb.com

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  3. My sapiens and I are now craving pumpkin! Time for us to get our munch on

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  4. Oh wow I love your vintage pictures. The pie recipe is an added bonus!

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  5. Interesting, apricot ... we have to try that. Golden Thanks for sharing. Happy Tasty Tuesday. Lots of Golden Woofs, Sugar

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  6. Nice one and we hope all your preparations for Turkey Day are going well. Have a wonderful Wednesday.
    Best wishes Molly

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