Makes one, 1-crust 8 or 9-inch pie
Canned pumpkin is one of the few things you can buy that is pure and unadulterated. Read the label on most things and there will be a string of ingredients, most of which you can’t pronounce. Read the ingredients list on a can of pumpkin and it has one ingredient; pumpkin. I always use canned pumpkin for my pumpkin pies. This is one place where fresh isn’t better. Why? They use a different type of pumpkin for canned pumpkin. I do indeed chop up the Jack-o-lantern and cook him in many ways, however, when I have tried to make pumpkin pie from him it was somewhat underwhelming. If you are new to pies take a peek at, Let there be Pie.
Perfect pastry – (or your favorite pastry)
3/4 cup sugar – (or to taste)
1 teaspoon powdered cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon powdered ginger
1/4 teaspoon powdered clove
1, 15-ounce can (1 ¾ cups) canned pumpkin
2 cups whole milk or ½ & ½
Preheat oven to 350°. Make the pastry and chill while you prepare the other ingredients. Put the first seven ingredients in a bowl and stir until all is well blended. Add the milk and whisk until evenly mixed. Set aside while you roll the pastry and line an eight or nine-inch pie pan. Set the pie pan in a larger baking dish. Fill the pie shell with the pumpkin mixture, then fill the outer pan with enough cold water to come half way up the sides of the pie pan, thus forming a water bath. Bake for forty-five minutes to an hour. If necessary, add a bit of boiling water to the outer pan from time to time. The pie is done when a table knife inserted into the center of the pie comes out clean. Remove from the oven and place on a wire rack to cool.