Got pumpkin pie on my mind...

December last year I purchased a pie cook book online on a whim.  Homemade pies have a romantic nostalgic feeling to it.  *Black and white scenery.  Cue theme music from shows like "The Dick Van Dyke Show", "I Love Lucy," and "Leave it to Beaver"*  I envision an impeccable, organized, and well dressed house wife in a sing-song tone calling her family to the dinner table; playfully smacking her husband's hand with a wooden spoon as he tries to sneak a piece of pie before dinner. *Back to color and reality*

     My husband saw the cookbook and before I could finish saying the words"pumpkin" and "pie" my husband says: "Yes! Make it! I'll help!"  It was so cute to see him excited about the prospects of pie.  He even got a beautiful blue pie pan for me!  What else could I do? I checked my pantry, purchased a few odds and ends, gathered my equipment...and viola! I made my first pie crust from scratch, my own pumpkin pie filling, and my own whipped cream.  Chalk another one to the success story column! That day not only did I make my first pumpkin  pie, but also made a new pumpkin pie fan: me.

     Fast forward 10 months...Why am I thinking about pie now? I haven't made another pumpkin pie since.  South Florida is not known for cold weather.  Fall leaves and color changes are foreign to us.  We've got hurricanes, humidity, and the Miami Heat (I'm not a sports enthusiast but of all the teams to have won me over, its them. White Hot Heat Cupcakes any one???). If the temperature drops below 70 people start busting out the parkas! Dunkin Doughnuts has pumpkin flavored coffee, muffins, etc.  Starbucks has pumpkin spice lattes amongst all the sugary and milky concoctions geared for the fall.  The grocery stores are literally covered in harvest themes and fall colors; pumpkins of all shapes and sizes.  Okay! I get it! I'm waaaaaaaaaaaay over due for another pumpkin pie(s).

     My first pumpkin pie filling was made from a can. Quick, simple, and with all the spices and yumminess that are added I didn't care whether it came from a can or not.  I know there are some purest out there who will say that I should pick out, chop, and prepare my own pumpkin puree for the filling.  I lack the time and pumpkin picking knowledge to make my own puree.  The can says 100% pure pumpkin puree *shrug* So can it is! Do NOT pick the one that says "pumpkin pie mix," this will have all the ingredients inside it; meaning the spices and sugar.  I like the idea of adding my own ingredients.  I can pick and choose the amounts to taste (i.e. more nutmeg or less cinnamon). If you don't want to deal with it go the "pumpkin pie mix" path.  I don't judge. As long as you're happy and having fun making the pie, that's all that matters! 

     Double check your pantry's stock with the recipe.  It's very annoying to have drop everything in the middle of mixing when you realize "Oh no! I don't have [insert vital-cannot-bake-with-out ingredient]!" Been there, done that too many times!

*wiggles eye brows* How you doin'?

TOOLS: I like to make sure I have everything I need, nice and clean and ready for action!


PIE CRUST:

• Measuring cups (dry and liquid)
• Measuring spoons
• Whisk
• Pastry cutter or fork
• Spatula
• Large bowl
• Rolling pin
• Rolling mat or parchment paper, tape, ruler, and a pencil or marker
• Little cookie cutters (optional for excess dough, if any)
• Plastic wrap 
• Aluminum foil 
• Pie pan (9-inch)

PIE FILLING 

• Stand mixer with paddle attachment OR Hand mixer with beaters OR Large whisk 
• Mixing bowl according to your mixing method
• Liquid measuring cup
• Measuring spoons 
• Grater (small cheese grater will do if your grating your own nutmeg)
• Spatula

WHIPPED CREAM

• Stand mixer with whisk attachment OR Hand mixer with whisk beater OR Large whisk
• Mixing bowl according to your mixing method
• Liquid measuring cup
• Measuring spoon
• Pastry bag with tip of choice (optional)

INGREDIENTS:
Crust and filling are from "The Lost Art of Pie Making Made Easy" by Barbara Swell (posted with permission).  With time I will most definitely be purchasing more of her books!  Check out her website for more info http://logcabincooking.com/.

BARB'S BUTTER CRUST
Makes 1 (one) 9-inch shallow pie crust

• 1 cup all purpose flour + some extra to dust work surface
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon baking powder
• 5 tablespoons unsalted butter, frozen
• 3-5 tablespoons ice water
• lemon juice, a squirt

MRS. PAINTER'S PUMPKIN PIE

• 1 1/2 cup pumpkin puree
• 1 1/3 cup evaporated milk 
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• dash of freshly grated nutmeg
• 3/4 cup of brown sugar
• pinch of salt
• 1 tablespoon flour

WHIPPED CREAM

• 1 cup of heavy whipping cream 
• 2 tablespoons+ of  powdered sugar (to taste)
• 1/2+ teaspoon vanilla extract (optional, to taste)

INSTRUCTIONS:

PIE CRUST 

It's suppose to look dry.

1. Place your butter in the freezer (appliances vary so leave it in there until it feels frozen, I left mine for about 45 minutes while I washed dishes, gathered my baking equipment, and ingredients).  Place the flour, salt, baking powder, and sugar in the mixing bowl and whisk them.
2. Once you feel the butter is frozen, cut it into little cubes.  Put half of it into the dry ingredients and mix with a pastry cutter, fork, or the tips of your fingers until it looks like coarse crumbs.  Add the rest of the frozen butter until they look like small peas.  
3. Add the squirt of lemon into your water.  One tablespoon at a time sprinkle the ice water to your dough and mix after each addition. The dough should stick together and look dry. I used 3 tablespoons and it was perfect for me.  Use your judgement.  Form it into a ball and flatten it a little.  Wrap it in plastic wrap and refrigerate for a minimum of 30 minutes or even better over night. 
4. When you're ready to roll the dough you have 2 options: 1) use a non slip mat with the sizes already printed on it or 2) use parchment paper -I suggest turning your pie pan upside down on the parchment paper.  With pencil or marker trace around the pie pan. Press it hard enough or use marker dark enough where you can see it on the other side.  Using the ruler, mark 1 1/2 inches from the circumference of your trace, do so in 3-5 spots.  Flip the parchment over and now you have a guide for how big you need to roll out your crust. Tape down the corners of the parchment paper so it doesn't slip while you're rolling.
5. Gently place your dough in the pie pan. There various way of doing so; just what ever you DON'T stretch it out to fit the pan.  It will shrink back to its original shape if you stretch it out.  ***This is how it SHOULD be done: Place your pin on one end of your dough and roll the pin with the dough lightly sticking to it. Unfurl the dough on to the pie and and adjust accordingly.  I just pick it up and place on the pan and adjust.  My hubby places the pie pan upside down onto the dough and flips the rolling mat on to the pie pan. See...variety.
6.  I have a ceramic pie pan that has fluted edges.  I simply lay the crust on to it and cut off excess if any.  I also have glass pie pans that are NOT fluted.  You can either lay the crust on the pie pan up to the edges and cut the excess off (my husband and I used cookie cutters and with the excess dough made shapes).  The prettier more traditional route would be to use the small lip of the pan as guide and fold over the excess crust onto itself and pinch it.  You do this by literally pinching about 1/2-inch of dough with your thumb and index finger. With your other index finger dent the dough into the space between your dough-pinching thumb and index finger. Repeat this all around your pie pan.   

    PUMPKIN PIE FILLING 

(I think this is the part where the expression "Easy as pie comes from")

Looks a little gross but I promise you it will be yummy!

1. Preheat your oven to 350° degrees.  Mix all your ingredients well and pour into the unbaked pie shell (If you're grating your own nutmeg, I usually do it right over the bowl and go back and forth about 5-7 times. If using already grounded nutmeg a pinch will do). I'm a little heavy handed when it comes to the cinnamon and ginger.  
2. Cover the edges of the pie with aluminum foil to prevent them from over-browning.  Bake for about 45 minutes or until the center is firm.  Ovens vary, I leave mine in for about 1 hour. When there is about the 15-20 minutes left for the baking to be completed, carefully remove the aluminum foil. 
3. If you're using decorative cut out, after your pie is done in the oven carefully remove it and turn up the heat of the oven up to 400°.  Place cut out on an ungreased baking sheet and once the oven is up to temperature place the sheet in the oven for 6-8 minutes or until golden brown. Remove and allow to cool to the touch.  Place cut out on on cooling pie. (Pie Crust Cut Out)  The hubs and I didn't know this and just placed them on the top of the pie when we removed the aluminum foil.  They were well baked (the cut outs were really thin) but did not have that beautiful browning to it. 
4. Once the pie is cool to the touch you can place in the fridge. Serve cold. Don't forget the whipped cream!   

My husband used "Cars" cookie cookie cutters.  This pie was a gift for a very special family we love very much!

I used small flower cookie cutters and used the curve of a fork tines to make the petal lines.

WHIPPED CREAM

1.  Whisk heavy whipping cream until soft peaks form. Add sugar, vanilla extract (optional), and whisk it. Taste it and add more sugar if needed.  Continue whipping until stiff peaks form. 



Soft peak. It hanging off the whisk but slightly drippy.



Stiff peak. Hold itself on the whisk, no dripping.







2. Pour whipped cream into pastry bag with tip and pipe on to cooled pumpkin pie OR you can just spoon a big ol' dollop on the pie with a spoon.  I lightly dusted the whipped cream with cinnamon and placed a Hershey's Pumpkin Pie Spice Kiss on top for garnish. 

ENJOY!!!

Almost all gone!!!

NOTES/OBSERVATIONS

#1 If you plan on making just one pie and have no use for any excess evaporated milk, you can use the whole entire can (12 oz) while using 1 whole can of pumpkin pie puree.  I suggest using at least 1 1/2-2 teaspoon of cinnamon and ginger and adding more than a dash of nutmeg (possibly 1/2 teaspoon?).  I made a pie using the whole can of evaporated milk just see what would happen and I felt that the spices were muted.

"Wet" dough, not good if you're after a flakey pie crust!

#2 I made a total of 3 pies for this blog, just to experiment.  One of the pie crusts I made using all 5 tablespoons of water in one shot and it was way too sticky. In order to roll it out I had to add a lot of flour.  I like my crusts to be flakey and with the excess water the crust was tougher (which Barbara Swell warns about in the book and she goes on to explain why she uses the lemon juice!).  Still edible and no one complained about taste. I'm just a picky pumpkin pie perfectionist.


#3 I added an extra tablespoon of butter to one of the crust for the mere fact that I didn't want 1 tablespoon of butter to be all by its lonesome in the fridge, waiting to be used.  So I added it for good measure.  My husband claims that out of the 3 crusts, it was the easiest to roll out.


#4 Left over whipped cream? Store it in the freezer.  When you're ready to use it let it come close to room temperature.  With a fork or whisk you can whip it so its billowy and smooth.

#5 The pie filling recipe calls for brown sugar: light or dark? I've used light brown sugar for 2 out of 3 pies.  I didn't realize I was running low on light brown sugar, used what ever I had left (about 1/4 of a cup) and filled the rest of my 3/4 measuring cup with dark brown sugar.  Still yummy!