Addleman Pumpkin Pie

Every year when winter and fall rolls around, the only dessert I crave is my family’s pumpkin pie. 

Whether it is on the slightly windy nights of Halloween, the cool fall weather of Thanksgiving, or the cold winter breeze of Christmas, I know that I can always count on this homemade pumpkin pie to keep me satisfied. It has the warm spices of cinnamon and cloves that aren’t overpowering. A fresh pumpkin pie baking in the oven fills the house with the smells of the holidays. 

You can enjoy this pie with your family for a special occasion or just for a weeknight dinner.  It is a simple recipe that is quick to get in the oven.  

I prefer a flaky pie crust either from the grocery store or a simple recipe from any cookbook. Just make sure it is made with lots of butter, as the butter makes the pie rich and luxurious. The crust can also be made as a graham cracker crust combining crushed graham crackers with melted butter and a little sugar. It is messier to serve with a graham cracker crust but the fall flavors are enriched by the butter and honey combination in a graham cracker crust.  

On the dessert table, a pumpkin pie may look a little plain compared to the lattice apple or cherry pie or the fluffy white meringue or cream pies.  If you want to engage in a beauty contest, the pumpkin pie can be decorated with sugared fruits or nuts, but I don’t find it necessary.  It stands on its own when cut and eaten.

This pumpkin pie cuts beautifully showing the texture and structure of the pumpkin custard within. Use your fork to take a small bit at first to enjoy an initial flood of all the spices. The texture is smooth and silky so I work hard to keep the pie custard in my mouth for a few minutes to enjoy. But, despite my best efforts, after the first bite or two, my fork takes bigger and bigger chunks to fill my mouth and satisfy my craving.

The directions note that you should cool the pie before eating, but I like to eat it while still warm so I frequently eat a slice right out of the oven. If you do too, be careful not to burn your tongue!

Serve the pie in wedges with each wedge topped with whipped cream or dessert topping. It is also good with drizzled honey and ice cream. Note that if you like nuts and aren’t already having a pecan pie with your holiday dinner, chopped pecans or walnuts can be added to the custard and sugared nuts can be sprinkled on top of the whipped cream or ice cream.

Ingredients

Unbaked 9 inch pie shell 

1 cup granulated sugar

1/2 teaspoon of salt

1 1/2 teaspoon of cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon nutmeg 

1/2 teaspoon of allspice

1/2 teaspoon of ground cloves

1 1/2 cups of canned pumpkin

1 2/3 cups of evaporated milk, undiluted

2 eggs, well beaten

Instructions

If using a homemade flaky pie crust, refrigerate the pie shell for several hours. I like to “par-bake” or prebake the shell empty for about 10 minutes at 400F so that when the custard mixture is put in the middle, the crust doesn’t get overly soggy. Then start heating the oven to 425F. 

Combine the sugar, salt, and other spices. A secret addition that isn’t in the official recipe is to add a dash of salt and a dash of pepper.  To the dry mixture, add the pumpkin, milk, and eggs and then beat until smooth. 

The creamy dark sandy-colored mixture looks enticing but don’t bother tasting it. It will pale in comparison to the genuine baked pie!  Pour the mixture into the shell about 3/4 full. You may have some extra mixture as I frequently do so you can pour that into a small, slightly greased, or buttered casserole dish for a separate pumpkin custard.

Bake at 425F for 15 minutes and then reduce the heat to 350F for 35 minutes or until the custard is set. The middle should jiggle or wobble a little bit but not appear as if it would pour out of the shell if tippe. But, be careful not to overcook it as it will dry out and the custard will crack on top.

When the pie first comes out of the oven, it typically has a puffed-up appearance to the custard. That will lie flat fairly soon after it comes out of the heat.