SMP Craft
28 Nov

Have a Happy Thanksgiving, Pumpkin Pie

 

Anne Spieth is the Library Marketing Manager for Macmillan and loves to cook and bake. Since this is the first Thanksgiving that she’s hosting friends and family at her little NYC apartment, she decided to do a test run of pumpkin pie from the Moosewood Restaurant Favorites cookbook. She made one large pie and 12 mini pies and they look amazing (Time to crash Anne’s party!)

Bravo, Anne!

finished pumpkin piefinished-mini-pies

Pie-ingredients

Yields one 9.5-inch pie and 12 mini pies

Serves 8

Prep time:

Pastry: 15 minutes (or 0 if you buy a pre-made crust like Anne did)

Filling: 10 minutes

Bake time: 55-65 minutes

PIE FILLING

One 15-ounce can cooked pumpkin puree
3 large eggs, beaten
½ cup pure maple syrup (or ¾ cup brown or white sugar)
One 12-ounce can evaporated milk (or 1-1/2 cups of other milk, such as cream, half-and-half, soy, almond milk, etc.)
1-1/2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
(Anne also added a pinch of allspice and nutmeg)

But wait! Before diving in, remember the apron! 

apron

And the potholders!

P99

Okay, now you’re ready!

INSTRUCTIONS

1) Make the pie crust and fit it into the pie plate
2) In a large bowl, whisk together all the filling ingredients until smooth

Pumpkin-Collage

Ready for Oven
3) Pour the filling into the unbaked crust and bake for 15 minutes at 425 F
4) Reduce the oven temperature to 350F and bake for another 40-50 minutes more until the crust is golden and a knife inserted about 2 inches from the side comes out clean
5) Cool to room temperature and then refrigerate until serving time

6) Enjoy!

 
 
 

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