Pumpkin pie. This is one of the iconic Thanksgiving desserts.
Some people don’t even consider it Thanksgiving with out it! Are you one of those people?
Every fall I am one of those people that goes straight for the pumpkin. I’ll do pumpkin anything.
But pumpkin pie is always on the list. Through all the pumpkin goodness, pumpkin pie always shines.
This year my BF started asking about pumpkin pie before Halloween. It’s his favorite pie.
I wanted to excel at pie this year, and my pumpkin pie needed to be perfect. So I went the rustic route…roasted pie pumpkin and homemade crust.
After I went through all the trouble to make my pie crust, roll it out, and finish the pumpkin filling I realized I was missing a very crucial item…my pie plate.
In a spastic flurry I searched my (tiny) kitchen for my pie plate…It was nowhere to be found.
The only thing I could find quickly was my springform pan. I had to make it work.
Note – I later found my pie pan at the very bottom of everything, go figure.
I carefully moved my crust into the pan, folded it to fit and finished my pie.
It looked a bit funny when I pulled it out but it still tasted fabulous. The fresh pumpkin lightens up the flavor, and the springform pan made it the perfect thickness for pie.
Pumpkin Pie
I used the famous Libby’s recipe from the can!
Ingredients:
- 3/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cloves
- 2 eggs
- 2 cups freshly roasted and pureed pumpkin (or you can use 1 – 15 oz can pumpkin puree)
- 1 (12 fluid oz) can evaporated milk
- I also used this crust recipe, but you can always use a store bought crust
To Make the Pie:
- If you are roasting your pumpkin you need to do this asap! I have done this a few times before and it’s totally worth the effort…
- Pre-heat the oven to 425 degrees Fahrenheit.
- Carefully place the crust in the pie plate and crimp the edges to fit.
- In a large bowl combine the sugar, cinnamon, salt, ginger, cloves.
- Beat in the eggs, then mix in the pumpkin.
- Gradually mix in the evaporated milk. Stir until 1 uniform mixture.
- Pour into the pie crust and bake for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and bake an additional 40-50 minutes (or when no longer jiggly).
About bigfatbaker
What a great iteration of a classic Thanksgiving staple. Your crust appears perfect (and we all know that it’s crust that makes or breaks a pie!)
What great improvisation; grabbing your springform pan! I’d have been making up words at that point. I have to admit that I was dreaming of pumpkin pie before Halloween too. I did resist the pull and waited until November before making my first one though.
The Libby’s recipe. . .there can be no other.
I love the idea of putting the pie in a springform. Then you make an extra deep dish pumpkin pie. Delicious!
Lovely pie
I am making pumpkin, its my best friend’s favorite. She’s flying from Miami to celebrate thanksgiving with her family and I join them every year!
A deep dish pumpkin pie…I’ll go for that
Looks delightful!
Wishing you a wonderful holiday
I love classic recipes on the backs, sides and insides of product wrappers. Your pie looks amazing, I wish we could have Thanksgiving all over again here in Canada
It’s never too late for more pumpkin pie!
I have discovered that the only pumpkin pie I like is with fresh roasted pumpkin, so this looks perfect! Love the improv of using the springform…deep dish sounds like a great idea!
Hope your Thanksgiving was wonderful!
Gorgeous pumpkin pie! I love that you used freshly roasted and pureed pumpkin!
I think it’s gorgeous too and love that you used fresh pumpkins. Nice job!