Saturday, November 28, 2015

Pumpkin Pie, Gratitude, and a Contest!

My mother was known for two Thanksgiving dishes–chestnut stuffing and pumpkin pie, both of which I make every year. I manage, but they are never as good as hers.
The pies are two inches thick and when you bite into a piece, the flavor grabs you. The thickness greatly enhances the flavor – there is simply more pumpkin to enjoy with each bite. It’s certainly not just the recipe that makes the flavor unique – Mom uses the Libby’s recipe that thousands of women use every year. There are a couple of changes – beside the thickness – she prefers the canned pumpkin, not the pumpkin pie filling, and she uses pumpkin pie spice, not separate spices. “That’s already in the spice mix,” she says.
No matter how many recipes I try and how far I think I’ve come, I will always return to the recipe that really satisfies me. It’s just not Thanksgiving without it.
Mom’s Thick Pumpkin Pie
This is the traditional holiday pumpkin pie, a classic recipe that has been on the label of Libby’s canned pumpkin since 1950. It’s an easy pie to prepare: Just mix, pour, and bake. My mother uses 2-inch-deep pie pans and doubles this recipe, filling the pie shells quite high. She says that the doubled recipe yields a pie and a half. Also, she does not use the spices called for here. She uses pumpkin pie spice and “some” cinnamon, calculating how much pumpkin pie spice she needs by adding up all the other spices called for – more or less.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)
Preheat oven to 425 degrees F.
Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Then serve or refrigerate. Top with whipped cream before serving, if desired.
What about you? What dishes hold the warmest memories for you?

P.S. Note from the author: I'm having a "Pages of Thanks" contest! Win all FIVE books in the Cumberland Creek series. If you scrapbook or journal, this a a great contest for you. Here's the details:




Check out Mollie Cox Bryan online:
Twitter: @MollieCoxBryan
Pinterest: http://pinterest.com/molliecoxbryan/boards/

25 comments:

  1. I love pumpkin pie! Thanks for the recipe.
    suefarrell.farrell@gmail.com

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  2. Thank you for a fun contest and lovely giveaway. Too bad those of us who don't scrap book (but like characters who do) cannot participate. Good luck, crafty people.

    ReplyDelete
    Replies
    1. I agree - I'd love to enter, too!

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    2. Ladies, you don't have to scrapbook to enter the contest. You can journal. You can collage. It's about expressing your gratitude on paper, not necessarily "scrapbooking." Cheers!

      Delete
  3. The Libby's Pumpkin Pie recipe is my favorite! I use pumpkin and not pie filling too...The only thing that gets me is the evaporated milk makes the pie filling run over in the pans so I had to reduce that amount to less than a whole can. What do you do about this problem? of I use the deep dish pie crusts too. It is very hard for to get an exact match to my Mom's cooking too, and I can SO relate, because there is nothing else like it. When I was in the 7th grade and dying to cook, I watched and wrote down her recipes (as best one can with Mom's guest-a-mating and, taste it to see instructions) and glad I did! Thanks for the contest and post!! :)

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  4. I like to use the canned pumpkin (not pie filling) for many recipes - cookies, quick bread . . . . My best memories are when the turkey is in the oven as my mom and grandma would check it we would get a small plate of the delicious homemade stuffing. It's still my favorite part.
    sallycootie@gmail.com

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  5. I love pumpkin pie. I would love to win.
    angelbear19662000@yahoo.com

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  6. My friend makes the best chocolate pecan pie. Thank you for this chance! areewekidding@yahoo.com

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  7. Love pumpkin pie and just saw this as a giveaway on facebook how funny i put it on my to be bought list! ptclayton2@aol.com

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  8. I don't scrapbook, but enjoy your books. Sorry I can't enter.

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  9. I don't scrapbook, but enjoy your books. Sorry I can't enter.

    ReplyDelete
  10. Would love to try your series, but I don't scrapbook. Oh, well.

    ReplyDelete
    Replies
    1. You don't have to scrapbook to enter the contest. You can journal. You can collage. It's about expressing your gratitude on paper, not necessarily "scrapbooking." Cheers!

      Delete
  11. Thank you for giving us the chance to win. Happy Thanksgiving holiday weekend!
    ksarginson@tampabay.rr.com

    ReplyDelete
  12. Thanks for the contest but I don't scrapbook...
    Marilyn ewatvess@yahoo.com

    ReplyDelete
    Replies
    1. Marilyn, you don't have to scrapbook to enter the contest. You can journal. You can collage. It's about expressing your gratitude on paper, not necessarily "scrapbooking." Cheers!

      Delete
  13. Love pumpkin pie!

    Kit3247(at)aol(dot)com

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  14. For me, it's just not Thanksgiving without my mom's jell-o mold!

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  15. Sharon Baker slpetera@yahoo.comNovember 30, 2015 at 8:42 AM

    Thanksgiving is best time of year for family, friends and very good eating.

    ReplyDelete