I enjoy so much about the holidays. I even love when the weather changes and starts getting chilly. I get to cuddle with my cute little kitty that way! What I especially love about the holidays is the food. No shocker there, I think that is most people's favorite parts. I love the classics that I get to make with my family every holiday season but I also really like trying new recipes as well.
Unfortunately, this was the first Thanksgiving I did not get to spend with family. I didn't realize how tough it would be but, I guess after 28 years, the routine is set in. Since I couldn't be home, I decided to dive head first into some new recipes that I wanted to try.
I've said a million times in this blog that I am no baker. I make a few things here and there and pretty much stick to those, rarely stepping outside of my comfort zone. Interestingly, some of my co-workers encouraged me to make this recipe. Sometimes our meetings get pretty intense, so I try to bring treats to lighten the mood and put smiles on people's faces. This pie was a delicious Thanksgiving treat for our meeting last Wednesday.
It was not easy, just ask my mom since I called her probably 8 times throughout the night. That's what I don't like about baking....it's hard to know how things are going to be until you're already through the long and arduous process. While I had little faith in my baking abilities, apparently they are in there somewhere because this pie was delicious. Enjoy at your next holiday gathering!
Spiced Pumpkin Custard Pie
3/4 cup chopped pecans, toasted
1 cup plus 2 tbsp all purpose flour
1/2 tsp ground ginger
1/2 tsp salt
7 tbsp shortening (I used Crisco)
2 tbsp plus 1 tsp ice water
Filling:
2 eggs
3/4 cup sugar
1 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 15 oz can solid pack pumpkin
1 12 oz evaporated milk
whipped cream, optional (but not optional in my opinion, haha)
additional ground cinnamon, optional
1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9 in. pie plate.
2. For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400 for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
The reason I was so nervous about this is that the filling was very "liquidy" as I was mixing it with my mixer. I had to cook it longer than the time specified above but it could be for a few reasons. A: my oven is awful right now and I don't think it gets very hot...B: I live at a higher elevation, which may have played a part as well.
Anyway, the pie was a huge hit. The crust was really tastey and easy to make as well. My co-workers were very pleased with this delicious fall treat!
Good eatin',
Deedles
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