Pumpkin Pie has become a classic American Autumn dessert. All those warm spices that fill the kitchen with aromas we have now come to think of as Autumn, have found their way into every candle, potpourri and house scent for the months that follow summer.
Just for the fun of it, I started pumpkin seeds in our greenhouse during the dead of winter. I am new at growing things other than a few house plants, and so imagine my surprise when those little pumpkin seed turned into enormous trailing plants that were in a big hurry to be transplanted outside as soon as possible.
Well, that is when things went awry. A designated area to grow a few pumpkins, quickly turned into a massive jungle of meandering vines that seemed to double in size over night. It reminded me of the film Jumanji! By September I was so excited at the possibilities growing in my yard, until it was time to harvest the pumpkins. I found only six or so pumpkins worth picking. Grrrrrr. Never again! I have a whole new respect for pumpkin farmers.
With the few pumpkins I did manage to grow, I will share my favorite Pumpkin Pie Recipe with you.
Crust can be found here. When making my own pie crust, I like to use a tiny round cookie cutter to press out little circles of dough from the pie crust scraps, and place them on top of the custard just before baking. It makes for a lovely little crunch on top of the pie rather than an open custard.
Makes 1 pie or 6 tarts
- Pumpkin puree – 2 cups
- Sugar – 1 cup
- Eggs – 4
- Cream – 1 cup
- Molasses – 1/4 cup
- Rum – 1/4 cup
- Pumpkin Pie Spice – 1 1/2 tablespoon
- Salt – 1/2 teaspoon
- White pepper – 1/4 teaspoon
- My Pumpkin Spice Recipe: 4 teaspoons (If you use My Pumpkin Spice, simply omit the spice, salt and pepper from above because mine is complete.)
Mix filling ingredients well. Pour into prepared crust or crusts. If you have made little rounds from the scraps of your pie crust, place one carefully on top each tart, right in the middle of the custard, or if you made one large pie, you can place several little rounds of crust on top of the custard.
Preheat oven to 425. Bake 10 minutes. Reduce to 350 and continue to bake until custard is firm and shows signs of beginning to form little cracks. Cool and Enjoy!