Recently someone asked me if I had a link on my blog to a pumpkin pie recipe. While I have made several pumpkin pies in my baking existence, never have I once put one here. Some I have made with maple syrup (and when I’m feeling more saucy…maple whiskey), some I have made with condensed milk, evaporated milk, milk milk…however, without further ado, my basic pumpkin pie recipe:
Classic Pumpkin Pie
- 1 single flaky pie crust
- 3/4 cup of sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 Tablespoon vanilla extract
- 2 large eggs
- 1 3/4 cups of fresh pumpkin puree (not spiced)
- 12 oz. evaporated milk (1 can)
1. Preheat the oven to 425. Roll out bottom crust and place into 9-inch standard pie pan. Place in refrigerator.
2. Combine sugar, salt, and spices in small bowl. Beat eggs into a large bowl. Stir in the pumpkin and then the sugary spice mixture. Stir in the evaporated milk.
3. Gently pour the filling into the chilled pie crust.
4. Bake on the center oven rack for 15 minutes. Reduce the temperature to 350, rotate the pie 180 degrees so that the side of the pie facing the back of the oven is now facing the front. Continue to bake for 40 to 50 minutes. If the crust starts to get too brown, cover outer edge of crust with tin foil or use a crust guard.
Crimpin’ ain’t easy….or is it? It’s easier than you might think!
Happy National Blueberry Month! When I was a little girl, blueberries were one of those foods that were on my “no way” list, but as I’ve gotten older, I can’t seem to get enough of them! Whether in a pie, in a drink, or topping my cereal, blueberry season has become one of my favorites!
Before we get to the pie..yes, it’s certainly been a while since my last pie recipe. For reasons beyond explanation, I have been oven-less for almost a year now. A baker without an oven is like a fish out of water. I’ve missed baking pies for you! Baking seasons have come and gone without a pie in sight.
My very sweet friends and family have offered their kitchens, but it’s hard to make someone else’s kitchen your “test kitchen” with all of your favorite tools and spices without packing like you’re going away for a week. Often, before you get the final recipe, I’ve made the pie 2 or 3 times just to make sure I have it right. I lucked out however and had a mini vacation in a house with a beautiful kitchen all to myself! And thus, a new pie was born.
Inspired by Bunny’s Warm Oven’s Blueberry Custard Pie, my version combines my two favorites: blueberry and rhubarb. Using a delicious all Kerrygold Irish buttery crust, I added a little bit of my Grandma’s signature “add nutmeg” move and some fresh whipped cream topped with a raspberry, and voila! A delicious patriotic looking dessert for your table.
Blueberry Rhubarb Custard Pie
- 1 Basic Flaky Pie Crust
- 3 cups fresh blueberries
- 1 cup diced rhubarb
- 1 Tablespoon lemon juice
- 1 cup white sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 tsp salt
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup cold butter
- 1 cup cold heavy whipping cream (optional)
- 1 Tablespoon confectionary sugar (optional)
- handful of fresh raspberries for garnish (optional)
Roll out bottom pie crust and place into a 9 inch pie pan. Preheat oven to 425°F.
Place rhubarb and berries in a large bowl. Add lemon juice and stir.
In a medium sized bowl, mix together sugar, flour, nutmeg, cardamom, and salt. Add in beaten eggs and sour cream, mixing until completely blended.
Pour berries into pie crust and pour the custard mixture on top.
Using a pastry blender or fork, cut the cold butter into the brown sugar and flour for the crumble topping. Sprinkle over top of pie.
Place pie on the center rack and put a piece of aluminum foil (about the size of a baking sheet) underneath the pie or a baking sheet on the rack below to catch any juice spills. Bake for 25 minutes at 425°F.
Reduce the temperature to 350°F. Rotate the pie 180 degrees so the side of the pie that was facing the back of the oven is now facing the front of the oven. This is where I put on my crust shield. Continue to bake 35 to 40 minutes, until golden brown and juice should be bubbling thickly.
Allow cool for at least 2-3 hours before serving. Use a chilled mixing bowl and pour in the heavy cream. Beat with mixer until it holds soft peaks. Add in confectionary sugar and beat in thoroughly. Do not over mix or your cream will separate into butter! Spread over pie and top with fresh raspberries for garnish.
Other delicious blueberry pies!
Basic blueberry pie with lattice top
Disclosure: Kerrygold Butter provided the butter to me free of charge. All opinions expressed are my own and I have not been paid for my opinion, favorable or otherwise, or for recipe development.