BRAINPAN LEAKAGE

Yeah- my Mom has that problem also, hmmm. And she always has to taste test one pie before the big day, just to make sure it’s all right. I think- yeah- right. So- maybe that’s your answer- THE EXTRA ONE IS FOR TASTE TESTING!!!

But of course!

This makes one AWESOME pumpkin pie (and I really don’t like pumpkin pie, so that’s saying something)

Courtesy of Little House on the Prairie Cookbook, with a few adjustments for modern kitchens.

Your single crust of choice
1 small can of pumpkin
1 can of evaporated milk (I prefer 2%)
2 eggs
1 generous tsp maple flavoring (if you can’t find this, you can use maple syrup, just use REAL maple syrup)
2/3 c. brown sugar
A pinch of salt
A pinch of cinnamon, clove, nutmeg, whatever you prefer. I have a cinnamon blend that I prefer. Adjust to your spice preference.

Preheat the oven to 425.

Place your crust of choice in a deep dish pie plate (I do this just to avoid spills).

Mix all ingredients with a hand mixer until the color lightens, so you know that it’s aerated a bit.

Pour into your pie pan, and bake at 425 for 10 minutes. After 10, turn the oven down to 350 and bake for an additional forty minutes, or until the pie is set and a knife inserted in the center comes out clean. I’ve never had this pie split on me, either, which is really nice.

If the crust is browning too much, feel free to put foil around the outside rim, or I just bought a crust saver which is far easier to toss on the pie plate in a hot oven.

My great-gran’s recipe can be modified for various amounts. Then again, it calls for pumpkin or squash, and measurements that aren’t standard. Like enough cream, butter the size of an egg and some salt. I’ve never had it fail though, no matter what I’ve done with it. 🙂

Murv, Joy of Cooking has a great one-pie recipe. I’ve used it for years, but I like a little more spice to my pie so I start by doubling the spice amounts, use both nutmeg AND allspice, and then add more of everything to taste. No crater-like splits. I also never use canned pumpkin – my Samhain pumpkins always sacrifice their lives to my Thanksgiving pies. This year’s beast made enough for 9 pies! But I only made two. Want some fresh-cooked pureed pumpkin? Here’s the recipe (my edits are in parentheses):
preheat oven to 425
1 pie crust, unbaked, in a 9 inch pie pan – prick the bottom with a fork
Filling:
2 cups cooked or canned pumpkin or squash
12 oz evaporated milk or heavy cream
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. salt (I use a scant 1/4 tsp.)
1 tsp. cinnamon (I usually triple or quad this)
1/2 tsp. ginger (double this)
1/4 tsp. nutmeg or allspice (I use both and double the amounts)
1/4 tsp. cloves (I triple this)
2 slightly beaten eggs

Mix all the ingredients for the filling, and pour into the pie crust.

Bake at 425 for 15 minutes, then reduce to 350 for about 45 minutes, until set. They say “until an inserted knife comes out clean” but IMO, that just starts off the crater formation. I use a jiggle test. It shouldn’t jiggle when gentle shaken. Glass pie pans seem to cook the bottom of the crust beyond gummy much better than metal ones do.

Don’t do more than double this recipe. I’ve found that two is the max number of pies you can make and still come up with a consistent, velvety smooth texture.

It also helps if you put a thermometer in your oven. Some ovens have hot spots, some aren’t even close to the temperature you set them at. (I’m renting, and the oven in this place houses a wandering salamander, methinks. Items an inch apart will be alternately scorched and undercooked.)