Matt’s First Pumpkin Pie

Nobody in the family has every loved pumpkin pie more than my oldest son, Matt. This year, at age 12, he was in charge of making the pumpkin pie for the fist time. For him it was a labor of love, and the pie turned out fantastic. We took his pie to a friends’ house for Thanksgiving dinner and it quickly disappeared, while a store-bought pie sitting nearby was barely touched. 5-stars on his first attempt.

Deservedly proud of his first pumpkin pie.

In general, Matt followed the King Arthur recipe. Because my son loves traditional pumpkin pie, I have been hesitant to made Chris Kimball’s pie, which includes 1-cup of candied yams and 1/4-cup of maple syrup. Chris Kimball does have a more traditional recipe from 1993, which is here, except that I am no longer in charge of the pumpkin pie.

Rating: 5-stars.
Cost: $3.50.
How much work? Low.
How big of a mess?  Low.
Start time 11:00 AM. Ready at 11:10 AM.

King Arthur’s original recipe is here. The descriptions of Matt prepared his pie today are given below:

1/2 cup granulated sugar
1/2 cup brown sugar (3-1/8 oz)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs
15-oz can pumpkin
1-1/4 cups evaporated milk

  1. Whisk together the granulated and brown sugar, flour, salt, and spices in a large bowl.
  2. Whisk together the eggs, pumpkin, and evaporated milk together in a medium bowl.
  3. Whisk the egg mixture into the dry ingredients, and cover with plastic wrap. Refrigerate the mixture overnight to allow the flavors to combine. However if you want to serve the pie tonight, then waiting overnight is not absolutely required.
  4. Set an oven rack to middle position. Pre-heat to 400-degrees.
  5. When the oven reaches 400-degrees, place the pie crust on a foil-lined baking sheet, and pour filling into the unbaked pie shell.
  6. Bake for 45 to 50 minutes, or until an instant-read thermometer inserted in center of the pie reads 175-degrees. The filling should be set about 2″ in from the edge, and the center should still be a bit shaky. The center will finish cooking from the residual heat of the pie. If you wait until the center is completely set, the proteins in the eggs will seize and the center will crack.
  7. Remove from the oven and cool on a wire rack for 2 to 3 hours.

Perfectly cooked with no cracks.

About these ads

2 Responses to Matt’s First Pumpkin Pie

  1. Ricardo says:

    Congrats Tito!!! A few weeks ago Malena made her first batch of cupcakes!! You both are growing too fast :(

  2. That looks great! If you are up for more pumpkin pie exploration, I highly recommend this recipe, which was featured in Penzey’s catalog: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysSuperbPumpkinPie.html

    It’s a little more work (barely!), but so good! I add a Tbsp. of bourbon, too, but I guess that’s up to dad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 324 other followers

%d bloggers like this: