Classic Pumpkin Pie

Happy First Day of October everyone!!!

I cannot believe it's October already.  There are still so many recipes to make and decorations to put up.

It's funny how a slight change in temperature can change your entire mood and outlook.  The crisp Autumn air has been inspiring so many different desserts for me, and I know I'm not alone 😉 I see everyone has been creating some really awe-inspiring dishes out there!

Today I'm making a really simple treat.  The Classic Pumpkin Pie.

I know a lot of people either hate it, or love it.  I for one, LOVE it.  I love anything with pumpkin.

When my family and I were recovering from Hurricane Sandy, the highlight of those down and dreary days was getting a pumpkin spiced coffee from the local deli.

There's nothing quite like the warmth of pumpkin spice as it fills your senses.

For Crust:

I used the recipe from my Maple Apple Tart for this pie.  To save you the inconvenience of clicking and waiting for slow computers to load, I'll just re-post the recipe here.  You're welcome 😉

2 cups AP flour
1 cup sugar
1/4 cup confectioner's sugar
5 tablespoon butter
1 egg
Pinch of salt

For Pumpkin Pie Filling:

2 cups Pumpkin Puree
1 cup evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 eggs, lightly beaten

Combine all ingredients for the tart shell.  Wrap in plastic and refrigerate for about 2 hours.

On floured parchment, roll out the dough and line within a tart pan or pie plate.  Freeze for about 30 minutes.

Preheat the oven to 350 degrees F. and blind bake the crust for about 10 minutes.

In a large bowl, whisk together all ingredients for Pumpkin Pie Filling.

Pour mixture into the pie plate and bake for 45 minutes or until cent is set and the pie is nice and golden.

**Note: if you have extra crust trimmings, cut out leaf shapes for garnish.  Bake the leaves separate on a cookie sheet and garish pie before serving.

Serve with fresh whipped cream.

Toodles,
Tammy