Sometimes you just need a decent pie. I dunno, maybe you opened your mouth and volunteered without thinking. Maybe someone volunteered you? Maybe you don’t even know how it happened! Take a breath and remember these things happen to the best of us – and sometimes at the worst possible time!
And now it’s crunch time and you didn’t think about your long hours, your new baby, the trip, the flu that knocked you flat, the kid’s school plays, the fact that you don’t bake, have never made a pie or you’re just overwhelmed, sad, depressed or all of the above.
And you’re wondering how you’re going to pull off a pie baking and you’re just too nice (or conflicted) to pick up a bakery one. The holidays seem to be riddled with “standards” and not everyone, face it, is Martha Whoosit, but I get that feeling of having to live up to expectations. And why, why, why was that little teeny word “no” just so darned hard?
In a perfect world we’d all make my favorite Pam Anderson’s Pumpkin Pie. And we’d all make elaborate crust designs and little cut outs of leaves and twigs or pumpkins or I don’t know maybe a whole diorama of the first Thanksgiving in elaborate pie crust cutouts?
But now, the work day is done, kids finished homework, bath, bed and it’s 10:00 p.m. and you’re tired and maybe you’re thinking “I just need to make a fricken’ pie.” Well, this pie is for you. I gotcha covered girl (or guy) with a pie that’s super easy, fast and while it may not be the “pinnacle” of pies, it’s good enough! Very good, even.
I do the crust first and stick it in the freezer while I mix up the pie. And yes, those little tubes of pre-made will work (trust me, no one will notice) but I’d try to avoid the whole frozen crust in the aluminum pan. Honestly, though, ya gotta do what ya gotta do and I won’t judge. (ok, maybe I will, but not outloud! lol!)
If you dig through the pantry and find pumpkin & condensed milk, there’s a “best buy” date on them. If it’s a year or so past, don’t sweat it. Pumpkin really IS better if it’s aged a bit. Condensed milk keeps forever but if you open it and see a little discoloration, don’t freak. It’s starting on its way to caramelization and it’s not a safety issue. If you’re going back several years or the can is dented? Get to the store. And if you don’t have Pumpkin Pie Spice? I gotcha covered with this post on three different ones.
McCormick's Signature Pumpkin Pie
- 1 tube of refrigerated pie dough or 1 frozen unbaked deep dish pie crust, 9-inch
- 1 can (15 ounces) pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs
- 1 tablespoon Pumpkin Pie Spice
Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet. (If using premade pie in a roll, open, roll a bit larger than your 9″ deep dish pie tin, ease in, trim to 1/2″ overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.)
Mix pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Note: almost all pumpkin pie requires a pie shield. Before you bake, take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide.
If the crust starts to get brown before the pie is done, carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.
Adapted from McCormick’s
I’ll be bringing this to Fiesta Friday #198, hosted this week by two women of great taste; both well seasoned bloggers: Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.This is going to be a fun party with all kinds of Holiday foods!