OLD FASHIONED PUMPKIN PIE
It's not just for Thanksgiving! What
better treat for Halloween than a pumpkin pie? And let's not skimp on the whipped
pick up a carton of heavy cream and whip up some real whipped cream to top off your
perfect pumpkin pie!
I picked up a special pan to use for all my
pumpkin pies, it's shaped like a pumpkin! You can find it at most arts and crafts stores
that have a cake decorating section or at a restaurant supply store that carries cake
decorating supplies. It adds that special something!
3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
1-3/4 cups (15oz can) pure pumpkin filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
TIP: You can substitute pumpkin pie spice for all the individual spices.
Use 3 tsp. of pumpkin pie spice instead.
Combine sugar, salt, cinnamon, ginger and cloves in a
small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry
mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep
dish pie crust and cook according to directions on the package. Pour mixture into the pie
Instead of using a regular
pie pan, you can also a Halloween themed pan such as the
Wilton Pumpkin cake pan shown above.
Cook in a pre-heated 425º F. oven for 15 minutes,
then reduce the temp to 350º and bake for 40 to 50 minutes or until a knife tip
inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter
top for 2 hours before serving. This also gives it time to set up, so when you cut it and
set it on a plate, it will stay in one piece.
in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the
crust to separate from the pie slightly but it's better then getting botulism. Top with a whipped cream and there you have
it! A classic pumpkin pie!
Homemade whipped cream
1/2 pt. heavy whipping cream
3 tbsp. sugar
1 tsp. vanilla
Making your own creamy whipped cream
is easy. Add ingredients to a mixing bowl. Starting on medium speed, whip the cream, vanilla and
sugar with mixer. As the mixture begins to stiffen
increase speed to whip. Be careful not to over beat or it will get too thick. Refrigerate
in an air tight container.
According to the Guinness World
Book of Records, the world largest pumpkin pie was baked on
October 8, 2005 and weighed in at 2,020 pounds (after
It measured 12 feet, 4 inches wide and 4 inches
deep. The pie recipe included 900 pounds of pumpkin, 155
dozen eggs, 62 gallons of evaporated milk, 300 pounds of
sugar, 3.5 pounds of salt, 7 pounds of cinnamon and 2 pounds
of pumpkin pie spice.
It was prepared and baked for over
five hours in a custom made oven by the New Bremen Giant
Pumpkin Growers in New Bremen, Ohio. This giant pie made over 3000