Next week is Thanksgiving, if you are in charge of baking the pumpkin pie, I have some advice. I have been baking pumpkin pie for a long time. My oldest son loved it so much that from the end of September thru New Year’s, I was baking 3 pumpkin pies every week. I imagine you may be thinking that is nuts but I did! In all that time, I learned a lot of things.
So here are some helpful tips for you. You don’t need to go nuts finding a recipe. The one on the back of the Libby’s Canned Pumpkin is the one I use. You can get the Libby’s Canned Pumpkin at Walmart along with the rest of the ingredients. Make sure to buy the canned pumpkin not the pumpkin pie mix. I make it with whole evaporated milk but I have also made it with fat free evaporated milk for people that wanted it that way.
For your crust, you can make homemade or cheat and use the premade pie crust in the biscuit section. Either way if you brush the edges of the crust with an egg wash, it will bake beautifully with a glistening edge.
Always pre-heat your oven and put a cookie sheet under your pie to catch any drips which occur frequently when baking pumpkin pie.
Bake in a good quality ceramic or pottery pie dish because it bakes more evenly and will give you a better result. There are many different kinds to choose from on Amazon.com.
Make sure to use the freshest ingredients, spices don’t last forever, so check yours. Sometimes spices get buried in the back of your cabinets and get missed. That is why I really like the Bronze, 3 Tier Wire Spice Rack that you can pick up at Bed Bath and Beyond. The staggered design utilizes the space inside your cabinet to the fullest, allowing for bottles to be stacked on 3 levels.
Don’t overbake your pie and let it cool before cutting. Pumpkin pies set as they cool. I always serve my pumpkin pie with whipped cream. You can add a little cinnamon to the whipped cream for a special twist.
I hope this helps and let me know if you have any questions. I wish you and your family a Happy Thanksgiving.