When I think of pumpkin pie, it’s always this: Thanksgiving weekend on the other side of dinner, slivered small alongside a slice of apple pie (who can choose just one?), stomach full to bursting, eaten slowly to savour bite by creamy bite. We had an open can of pumpkin in the fridge (thanks, pumpkin cranberry oatmeal cookies), so when Chris came by after work on Friday, Dave did dinner and I did pie – pumpkin pie. It was a little early, seasonally-speaking, and a lot early for those of you in the States, but I’m happy to confirm that pumpkin pie in September tastes just as good as pumpkin pie post-Thanksgiving dinner.
Things to love about pumpkin pie: Man does it come together quickly, especially if you’ve got pastry pre-bought or pre-made in your fridge or freezer – stir and pour into pie shell, and stick it in the oven! Bam. It’s pantry-based, so no special grocery trips required, and it tastes of fall. Thick-socked feet, jackets and boots by the door, the smell of coffee brewing, and a slice of pumpkin pie – yes, please. Autumn, it’s good to have you back.
Notes: Don’t get distracted when you’re adding the spices and put in allspice when you meant to put in cloves (cough). They are not the same.
pastry for 1 pie shell
1 cup milk or soymilk
1 1/2 cups pumpkin
1/2 tsp salt
1 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1. In a large bowl, beat the eggs, milk, pumpkin and salt until combined. Set aside.
2. In a small bowl, stir together sugar and spices. Pour into the pumpkin mixture, and stir until combined.
3. Pour the pumpkin mixture into a pie plate lined with pastry. Bake for 10 minutes at 450 degrees. Bring the temperature down to 350 degrees, and continue baking for 45-50 minutes – the pie will be nearly set. Set aside to cool.