By Jaime Brewer
I have always loved the smell of pumpkin…especially around Thanksgiving time. The ironic thing is, I haven’t always necessarily liked the taste of pumpkin. It’s like when people tell me they love the smell of coffee, but don’t like the taste. Personally, I don’t understand those people since I live on coffee! But, I get their point. I used to love to cook and bake and then things happened (husband, dog, children- in that order) and cooking and baking became something I did for my family to survive and not necessarily as therapy like it used to be. That’s why I tend to steer towards recipes that aren’t overly complicated and include a smaller amount of ingredients. So, when I was asked to bake something for the Junior League Cookbook blog, I jumped at this recipe of only 9 ingredients.
The first thing I did was gather my ingredients and the necessary utensils.
1 pie shell, unbaked
¾ cups canned pumpkin
1/3 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
1 cup milk (small can evaporated milk plus enough plain milk to make 1 cup)
½ cup white corn syrup
Then, I went to work simmering the pumpkin over low heat, stirring frequently, for 10 minutes. Ten minutes later, I removed the saucepan from the stove and stirred in the next 4 ingredients (sugar, salt, cinnamon, ginger). Next, I beat the eggs – first by hand before I realized it would take me an hour to get the mixture frothy, like the recipe called for, then with an electric mixer. Definitely use an electric mixer and beat until frothy!
Once the eggs were frothy, I added the milk and corn syrup and mixed together. Then I added the egg mixture to the pumpkin mixture and beat together until they were well combined.
Next, I poured the mixture into the pie shell. Once thing I would have liked to have known beforehand was that the recipe actually made more mixture than would fit in the 9-inch pie shell. Had I known, I would have also purchased some of the smaller tart shells and made a few child sized pies as well!
Then it was off to a 450 degrees oven for 15 minutes and then to a 300 degrees oven for another 40 minutes.
I have to say I’m pretty proud of my very first pumpkin pie. Not only did my house smell delicious for an entire day, but I was ready for friends who unexpectedly showed up for a play date! FYI, if you make this for Thanksgiving or any other fall day, have some whip cream on hand! Happy Thanksgiving and enjoy!