My girls spent the night at my in-love's house last night which is awesome for them, but not so awesome for me. I love when they get to go over there, but I think I've told you before that having three kids in the house is easier than one right? Well, when two of the kids are gone, that leaves little old me to play single parent during the day, and it is hard work.
So, I was also set to make this pie in the morning, right? Ya know, morning light is way better than late afternoon light...especially in Oregon...and ya know living in Oregon, we all know the clouds are right around the corner. Anyhoo, so it's just me and the little man. I finally got Mr. Christian down for a nap and I sit down for like five secs when my phone rings and it's my mom. We end up chatting for over an hour! AN HOUR, PEOPLE! I love my mom to death and I love talking to her and it was a good thing that I took the time for her, no regrets, but I was kind of bummed when I got the ingredients for the pie out a few minutes later and found that my little guy was awake! Oy!
But ya know what, alls well that ends well. I got Christian to stay happy and entertain himself long enough for me to get the pie in the oven and wash all the dishes.
Speaking of dishes, OHMYGOSH, am I the only one who seems to dirty every dish and bowl in the house when baking? I try to be prepared and have everything ready to go before hand, but ya know, I always find more things to dirty.
So, this pie...I know it's only the first week of September, but you guys, I just couldn't wait any longer. I am SO over summer! We're having annoying humid, hot, cloudy, sunny weather and it is ANNOYING! Like, I'm just done! This weather needs to just make up its dang mind and figure out whether it wants to be sunny or cloudy and just give me the appropriate corresponding temperatures to go along with it. Preferably something that allows me to wear a scarf and a cute long sleeve shirt. Ya know? I mean, really, is that to much to ask for?
Back to pie, it is everything this season is about! It is full of pumpkiny goodness, fall spices, and topped with sweet whipped cream! I'm not sure there is anything better that that! Oh wait, yes I do, weather that cooperates with my wardrobe of choice, haha!
Spiced Pumpkin Custard Pie
Sourced from Taste of Home
The fall season wouldn't be anything without a creamy pumpkin pie full of elegant spices!
Prep Time: 25 minutes
Bake Time 40-45 minutes, plus cooling
Total Time: 1 hour and 10 min.
3/4 cup chopped pecans, toasted
1 cup plus 2 TB all purpose flour
1/2 tsp ginger
1/2 tsp salt
7 TB shortening
2 TB plus 1 tsp ice cold water
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) pure pumpkin
1 (12 oz can) evaporated milk
Whipped Cream, optional
- Pre-heat oven to 350 degrees. Place pecans on a baking sheet and bake for 5-10 minutes, until toasted. Allow to cool. Place cooled 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 with a pastry cutter until the mixture resembles coarse crumbs. Slowly add water, tossing with a fork until the dough forms into a ball. Press dough onto a 9-in. pie plate, on the bottom and up the sides.
- In a large bowl, beat the sugar, eggs, spices, and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
- Bake at 400 degrees for 40-45 minutes or until a knife comes out clean. Check the pie the last 15 minutes of its baking time. If the edges start to over brown, cover the edges with foil. Cool on a wire rack and garnish with whipped cream. Refrigerate leftovers.