For Halloween!
I used to be on the opinion that people should eat their annual slice of pumpkin pie and be done with it until next Thanksgiving or whatever they happen to be celebrating. Then I tried Chef John’s recipe. It went like wildfire.
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But 1st things first. I think the last costumes I made for my two grandchildren who now live in California was a cross between a princess and a witch and a Dracula. Kristen’s was goth and beautiful and Josh’s was suave and debonair. She was charming of course, but I was sorry to see him with fake blood and horrid eye makeup. But that was quite a few years ago. After that they had other plans such as growing up. Costume making has been a little more rewarding for Olivia, she doesn’t favor the macabre, and in fact she has been emphatic about never wanting to be anything scary or gross for Halloween. I go all out with the costumes and they end up costing me far more than anything the stores sell. Well that’s just fine by me, I could never relate to dressing up to a bloody, half dead trauma patient for fun. But that’s just me so I continue to make beautiful costumes for Olivia as long as she wants them.
PUMPKIN PIE
2 cups of pumpkin puree
3 egg yolks
1 large egg
1 [300 ml] can sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp fine salt
1/4 tsp freshly grated nutmeg
whipped cream for serving
• Preheat oven to 425 F.
• Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth.
• Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg.
• Whisk until thoroughly combined.
• Fit pie crust in a 9-inch pie plate and crimp edges.
• Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
• Bake in the preheated oven for 15 minutes.
• Reduce heat to 350 F and bake until just set in the middle, 30 to 40 minutes.
• A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
• Allow to cool completely before serving.
