Jeff's "do-over" birthday pumpkin pie

Well I had a do-over birthday last night for Jeff and things went much better. It was like the stars aligned and the birthday gods smiled upon me. As not only did I find the perfect present, after a much needed stop by my favorite yarn store and of course a brief encounter with See's Chocolates. I made the perfect pumpkin pie. So I know how much the family loves pie so I wanted to share it with you. Thanks mom and dad for all the beautiful pottery I get to serve it on :) http://www.beautifulworldllc.com

Speaking of pie, this morning I was watching the news and there was a story on Libby's pumpkins, did you know they supply 95% of the nation s pumpkin puree needs. I guess there was a shortage a few years ago because all of the wet weather over their in the Midwest rotted in the field. I had no idea. But, rest assure Libby's has said they have enough for the nations pie needs for the next two years... no need to stock up. I guess I can get some sleep tonight, not worrying about the nations pumpkin needs! I hope you have a very sweet day.




No Fail Crust (the family basic)


1 stick cold unsalted butter (cut into pieces)
1 cup flour
1/4 tsp salt
ice water


In the food processor, combine butter, flour, and salt. Pulse until combined. Add water until the dough is wet, but not too wet, and forms little pea sized balls. Press the dough into a ball in plastic wrap and chill for about an hour (if you have time). I never do so last night I just rolled my dough out with no chilling. Just made it a little wetter and added a lot more flour then usual out on the counter.


Pumpkin Pie


Pie crust dough
1 cup heavy cream
2 tsp flour
1.5 cups of pumpkin puree
3 eggs
1/4 cup brown sugar
1 TBS Unrefined cane sugar (or just regular granulated)
1 tsp ground cinnamon
1/4 tsp ground cloves 
1/4 tsp ground ginger
1/2 tsp sea salt
a pinch of black pepper
1.5 tsp brandy


Pre heat oven to 375 degrees. Roll out dough and place it in the pie pan. You are supposed to use pie weights... I did not and it was fine, you just need to make sure the crust is secure on the top of the pie pan. Bake for 20 minutes until light golden brown. 


Over medium low heat, whisk 1/4 cup of cream and flour together until it "boils" or becomes really thick and you can't see it it boiling. Slowly whisk in the rest of the cream and return to a boil. This step took forever, the consistency is that of thick frosting. Once this happens remove the pan from heat.


Once again, in my favorite pie making devise, the food processor; add pumpkin and eggs. Blend until smooth, wipe down the sides a couple of times during the process. In a small bowl, mix the sugar and spices. Add these to the pumpkin along with the thickened cream. Pulse until smooth, again wipe down the sides as you go to get it all incorporated. 


Place filling into the slightly pre-baked crust and bake for abut 45 minutes or until the center is just set... Cool for at least an hour before you indulge. 


Brandy spiced Whip cream


1 cup cold heavy cream
2 TBS sugar
1 tsp of brandy
1/2 tsp of cinnamon


Place in a bowl and mix with a hand mixer until it is the consistency that you like. I am guessing on the measurements... so make sure you taste and add to your liking. However, it was delicious cream topping for the pie.