Hello! It's fall, which translates to me 'it's pumpkin season'. Fall is my favorite season for many reasons (the air is crisp & cool, all the leaves are turning bright yellow & red, pumpkin patches are everywhere, and grocery stores smell like cinnamon) but mostly because of all the pumpkin recipes that only seem to come out during the fall.
Usually at Thanksgiving my mom buys a frozen pumpkin pie, throws it in the oven, and voila, we have pumpkin pie! But, this year I wanted to make the pie from scratch. After checking out tons of pumpkin pie recipes I finally settled on 2 that sounded like a good place to start for a first-time-pie-baker. I used one recipe for a no-roll pie crust and another for the pumpkin filling. Let the baking commence!
http://www.williams-sonoma.com/products/stainless-steel-pastry-blender/) to combine the butter & flour. You can use your fingers or forks to combine the butter & flour, but the pastry blender makes it so much easier.
Voila! My first homemade pumpkin pie :-) I topped it off with Trader Joe's House Whip & a sprinkle of cinnamon. Yum!!!
Easy No-Roll Pie Crust Recipe - From Joy the Baker: http://joythebaker.com/2009/10/easy-no-roll-pie-crust/
Silky Smooth Pumkpin Pie - From Smitten Kitchen: http://smittenkitchen.com/blog/2008/11/silky-smooth-pumpkin-pie/
My notes for these recipes:
1) Make pie crust first
2) Place pie crust in freezer while making filling
3) Pre-heat oven to 400
4) Fill pie crust with filling & bake at 400 for 10 minutes
5) Reduce temp to 300 & continue baking for 30-50 minutes (or until center is firm & no longer giggly)
6) Cool pie to room temperature, then chill in refrigerator (I let the pie chill overnight as I like my pumpkin pie very firm & cold)