Blogs should be clever and stuff, but since I’ve
neglected this because I haven’t been feeling creative, I am just going to
start posting recipes. I doubt I’ll be internet famous, so creating a clever
online persona isn’t necessary. Enjoy.
The Best Pumpkin Pie in the Entire World
Filling:
2 large eggs
1 can (15oz) pumpkin puree
1 can (12 oz) evaporated milk
½ C brown sugar (light or dark is fine, I use dark)
1 TBS all purpose flour
2 TSP ground cinnamon
1 TSP ground cloves
½ TSP kosher salt
½ TSP ground ginger
½ TSP nutmeg
Crust:
1 package graham crackers
1/3 C melted unsalted butter
½ TSP ground nutmeg
1/3 C white sugar
Preheat oven to 450
Making the crust:
Grind up the crackers until fine. This can be done in a
blender, food processor or by smashing with a rolling pin in a zip-top gallon
bag.
In a bowl, stir sugar and crumbs together. Add the melted
butter and stir until evenly moistened.
Pat into a 9 inch pie pan.
You can bake it at 450 for 10 minutes if you like a
crunchier crust, otherwise, set it aside.
Making the filling:
Put wet ingredients (eggs, pumpkin, milk and sugar) into
a bowl and mix up. A stand-mixer works well, but a hand mixer will do just
fine.
Add dry ingredients and mix until incorporated.
Dip your finger in and taste it. So delicious.
Pour it into the crust.
Bake at 450 for 10 minutes.
Reduce heat to 350 and bake for an additional 30-50
minutes until set (a toothpick inserted in center comes out clean).
Remove from oven and cool on a rack.
Cover and refrigerate for an hour if you like your
pumpkin pie chilled, or just eat it room temperature.
Serve with whipped cream.
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