Perfect Pumpkin Pie! (perfectly serendipitous and delicious!)

Bursting with homemade flavor, this remarkably simple pumpkin pie recipe is now my very favorite!  Deliciously rich and flavorful, it tastes incredible with the accompanying homemade pie crust and served with real whipped cream!

I haven't made a pumpkin pie from scratch in nearly ten years, so this recipe saved me!  It turned out fantastic and received a big thumbs up from my whole family!  

Credit goes in large part to Sally's Baking Addiction website for many great ideas! Sally has apparently baked pies for many years, and calls this her favorite pumpkin pie recipe.  I enjoyed her approach, and found it straight forward to make.  Although I am a seasoned cook myself, it always helps to stand on the shoulders of those who have perfected their craft on whatever you are trying to bake! :-) 

Pie Crust

Let’s start with the pie crust.  As Sally said, "every pumpkin pie has to start with a stellar pie crust!" I absolutely agree... few people like a dry, flavorless crust!  This pie crust recipe uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust!  And it really is easy to make!

This crust is made with a few simple ingredients: flour, salt, cold water, and fat.  There are strong opinions out there for butter crust vs. shortening crust vs. lard crust. Lard isn't easy to come by for most people– though it does makes a tasty crust!  If you want a crust recipe that stands the test of time, use a combination of shortening and butter.  Not all fats are created equal, though! 

• Why shortening? Its high melting point aids in creating flakiness. Flaky, tender, melt-in-your mouth crust. 
• Why butter? Butter gives "unparalleled, impeccable flavor." Nothing beats butter. 
• Use both to create a crust that is full of tender flakes and rich in buttery flavor.

Pie Crust Ingredients

• 1¼ cups white flour (spoon & leveled)
• ½ tsp salt (standard table salt)
• 3 Tbsp unsalted butter, chilled and cubed
• 6 Tbsp vegetable shortening, chilled
• 1/3 cup ice water

Use Cold Fat in Pie Crust

Why does temperature matter? Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers– as explained above. Warm fats will lend a hard, crunchy, greasy crust instead of a nice tender flaky crust.

I followed Sally's recommendation of putting the shortening in the refrigerator as well.  We store ours in the pantry, so I simply measured the amount I needed and placed it in the refrigerator until I needed it.  I also followed her recommendation to "cube" the butter measurement, and placed that in the fridge too!

You want it part frozen and very, very cold!

Pie Crust Directions 

1.)  Start with flour and salt in a large bowl. Add the cold fats. 

• Use a pastry cutter (which I do not have - a potato masher worked fine!) or two forks to cut in the fats.
• Cut in the fats until the mixture resembles coarse meal. 
• You should have some larger pieces of butter and shortening when you’re done.

2.)  Ice water! Measure 1/2 cup of water in a cup. Add ice and stir! 

• From that, measure 1/2 cup of water (with some ice). 
• Drizzle the cold water in, 1 Tablespoon at a time
• Stir with a rubber spatula or wooden spoon after every Tablespoon added. 
• Do not add any more water than you need to. 
• Stop adding water when the dough begins to form large clumps. 
• I used a little over a 1/3 cup of water.

If too much water is added, the pie dough will require more flour and thus become tough. If too little water is added, you’ll notice the dough is dry and crumbly when you try to roll it out and handle it.

3.)  After the ice water is added, it must be formed and chilled:

• Transfer the dough to a floured work surface.  Flour your hands.
• Fold the dough into itself until the flour is fully mixed into fats.
• Form it into a ball. The dough should come together easily and not be overly sticky.
• Flatten into a 1-inch thick disc using your hands. Wrap tightly in plastic wrap.
• Refrigerate for at least 2 hours or up to 5 days. Or freeze!

NOTE:  Having visible specks and swirls in your pie dough is GOOD!  They are the fats from the butter and the shortening which will help ensure a flaky pie dough!

Rolling Out Pie Crust

After your dough ball has chilled, start preparing your pie. Roll out the crust. Always use gentle force. When rolling dough out, always start from the center and work your way out in all directions, turning the dough with your hands as you go.

Roll the dough to fit a 9-inch pie dish. I rolled the dough into a 12-inch circle.

Pumpkin Filling

• Eggs: set the pumpkin pie filling and give it the rich, luxurious texture.
• Heavy Cream: makes pumpkin pie luxurious and silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. By using a ratio of cream with milk, the balance is perfect, and also lets you use the rest of the heavy cream to make homemade whipped cream.
• Cornstarch:  A starch thickener is one of the most important ingredients in a pie filling.  Makes it a little sturdier and firm.

Ingredients

• 15oz can pumpkin puree (about 2 cups)
• 3 large eggs
• 1 ¼ cups packed brown sugar
• 1 TBSP cornstarch
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp fresh ground black pepper
• 1 cup heavy cream
• ¼ cup milk 
• Egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions

1. Prepare the pie crust according to the steps listed above.
2. For the pumpkin pie filling: whisk the pumpkin, eggs, and brown sugar together until combined.
3. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk.
4. Vigorously whisk until everything is combined.
5. Preheat oven to 375°F.
6. Roll out the chilled pie crust: 
• Remove pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. 
• Make sure to turn the dough about a quarter turn after every few rolls. 
7. Carefully place the dough into a 9-inch pie dish. 
1. Tuck it in with your fingers, making sure it is smooth. 
2. With a small and sharp knife, trim the extra overhang of crust and discard. 
• Crimp the edges with a fork or flute the edges with your fingers, if desired. 
8. Brush edges lightly with egg wash mixture. 
9. Par-bake the crust for 10 minutes. 
• If using parchment paper, carefully remove the parchment paper/pie weights.
10. Pour pumpkin pie filling into the warm pre-baked crust. 
• Only fill the crust about 3/4 of the way up. 
• (Use extra to make mini pies with leftover pie dough scraps if you’d like.) 
11. Bake the pie until the center is almost set, about 55-60 minutes give or take. 
• A small part of the center will be wobbly – that’s ok. 
• After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. 
12. Check for doneness at minute 50, and then 55, and then 60, etc.
13. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
14. Serve pie with whipped cream if desired. 

Cover leftovers tightly and store in the refrigerator for up to 5 days.

A slice of the finished pie!

Additional Hints

Spices: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.

Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.

To prevent browning of the crust (although I did not do this, and it turned out fine):

• Line the pie crust with parchment paper. 
• Crunching up the parchment paper is helpful so that you can easily shape it into the crust.
• Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. 

Avoiding Cracks in a Pie

A great pumpkin pie requires precisely the right amount of baking time (about 55-60 minutes).  Remove it when the center of the pumpkin pie is still slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.

Fresh or Canned Pumpkin in Pumpkin Pie?

I have heard that canned pumpkin puree works best in pies, so if you are unsure, save yourself lots of time and trouble from scooping out your own pumpkin pulp!

Not only does the "pumpkin from a can" tend to hold its shape better, the texture tends to be smoother and the flavor from the can tends to be better too!  I've tried real pumpkin pulp myself, and many people agree that it tastes grainy and more bitter.  Sally said that she "prefers using fresh pumpkin puree in savory recipes, not desserts."

Make Ahead & Freezing Instructions: 

• Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. 
• Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
• You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). 
• The filling can be made the night before as well. It may even be preferable it that way. Sitting overnight gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.

Butternut and Acorn Squash Soup

 Ingredients: 

• 1 acorn squash
• 1 butternut squash
• 1 sweet onion, chopped
• 1/2 T olive oil
• 2-3 garlic cloves (these don't need to be chopped or minced or anything)
• 1 can (family size - 22.6 oz) cream of chicken soup
• 1 t nutmeg
• 1 t cinnamon
• 1/4 cup brown sugar
• 1 t red pepper flakes

Directions:

Cut acorn and butternut squashes in half and scoop out the seeds. Place cut side down in a baking dish and bake for 45 minutes at 350°.  (The butternut squash was not yet squishy at that point, but it still worked out fine!)

Put onion & garlic cloves at the bottom of large pot with the olive oil (at least 5 quarts probably - we used Ben's stockpot which was 10 quarts and it was about half full). Cook at medium heat for about 10 minutes until onion is translucent-ish. Put into your food processor or blender. 

Add the cream of chicken soup, nutmeg, cinnamon, brown sugar, and red pepper to the onions and garlic in the food processor.

When the squash is done, add about 1/3 to the food processor (something like that - we loaded the food processor 3 times so 1/3) and pulse until reasonably smooth. Add to pot. Keep filling & dumping the food processor with squash until there is no more.

Cook on medium heat on the stove for a few minutes.

It was so creamy and yummy with rolls! We made the "Pandemic Bread" recipe as rolls and they complemented it perfectly. Very filling!

Michael's Sunday Slow-cooked Roast

This recipe has been a favorite of my family as I have tweaked and developed it over time.  I generally use Beef Roasts, but this recipe has also worked well with good quality pork loin roasts.

I like things that are sweet, so this recipe uses a healthy coating of cinnamon-sugar along the top.  I like garlic too, so I mix the two.  A strange combination, perhaps, but it works.   I may try substituting brown sugar, as it would hint of the delicious spiral hams at Christmas. :-)

Experiment away, but this is the way I generally prepare it.  Because the size of roasts vary significantly, there are no absolute measurements.  Using a crock-pot or slow roaster, it's really quite difficult to ruin a roast.  :-) 

Ingredients:

 * Roast (3 - 4 lbs)
 * Garlic Cloves
 * Cinnamon-Sugar mixture
 * Onion Soup Mix Packet 
 * McCormick's "Season All" Seasoning
 * 1/2 of a medium Onion (sliced)

Directions:

1. Prepare a medium-sized Crock Pot, and pour 1/3 cup water into base.
2. Take your favourite style of roast (tenderloin, rump, chuck, etc.) and place in crock pot. 
3. Cut ½" deep slits across the short side of the roast, spacing them 1" apart, along the length of the roast. 
4. Take some fresh or minced garlic cloves, and work it into the cuts you made, according to taste. 
5. Sprinkle a healthy amount of mixed cinnamon and sugar across the top of the roast. 
6. The cinnamon-sugar adds a hint of sweetness, similar to a holiday ham. I also rub some extra into the slits. 
7. Also sprinkle desired amount of "Season-all" seasoning, or use salt & pepper instead. 
8. Pour a packet of onion-soup mix across the top of the roast. 
9. Slice up half of an onion to make decorative and tasty rings to drape across the roast.
   

NOTES:

• Cooking Time varies by weight and temperature: HIGH (3 -4 hrs) or LOW (5 -7 hrs) 
• I recommend the low temperature, if you have 6 - 8 hours to cook it in.  High heat will take half the time (3 - 4 hours), depending on the size of the roast.  
  
• You can certainly add the roast while frozen, although it is recommended to thaw it the night before. 
• To make a full meal, I like to create a bed of sliced potatoes (red or russet) to set the roast on, with sliced carrots on the sides.  Smaller red potatoes are best quartered, and dropped in.  Easy!

Swedish Pancakes

This recipe is special to me for several reasons. First and foremost because I have many fond memories of Dad making this tasty recipe for breakfast! I also connect because I have Swedish blood in me! And since my father served an LDS mission in Sweden, he got to taste how the Swede's make it.

Now that I have made it for my own family, they love this recipe too! Celeste, Samuel, and Ruth all devour the pancakes, made more healthy by the wheat flour my Dad has chosen to use. Most recently, Ruth even ate six pancakes filled with a variety of jam's! Quite a healthy appetite she has for a little girl of two years! I've cooked up Swedish Pancakes at least four times this year, and I keep tweaking the recipe to match that which I remember my father making. With this version of the recipe, I have gotten very close.

When we went to visit my parents last Saturday, Celeste and Samuel excitedly told their Grandpa that Daddy made Swedish pancakes! I spoke to Dad about it, and he said that the choice to use wheat flour was his own. Many of the Swede's cook them with white flour, which allows them to be even thinner... much like crepe's. Of course, many Swede's are only getting started with the jam. They often sprinkle powder sugar on top before rolling them up.

Ingredients:
  - 1 cup wheat flour
  - 2 tsp cinnamon
  - 1/2 tsp salt
  - 1/2 tsp nutmeg
  - 2 eggs (beaten)
  - 1 tsp vanilla
  - /4 cup sugar
  - 1½ cups milk
  - 1/3 cup melted butter

Directions:

1. Pour wheat flour into a medium mixing bowl. Stir in cinnamon, salt, nutmeg, and sugar.


2. Beat eggs until lightly mixed. Add vanilla and stir.


3. Combine egg mixture to flour mixture. Stir until blended.


4. Add milk and stir until ingredient compounds are sufficiently integrated.


5. The pancake batter should be runny. Thicker batter creates thick pancakes; you want the pancakes to be fairly thin so that they can be rolled up once the jam is spread. Add additional milk if necessary to reach the desired consistency. You'll have to experiment based on altitude, humidity, and personal preference.


6. Melt butter in Microwave; add to the pancake batter and mix.


7. Cook on electric griddle at 275 - 300 degrees. You can also cook them in a frying pan using medium heat over the stove. A grill is preferred for heat consistency.


8. Using a small measuring cup, pour batter as circles 4" in diameter.


9. As with most pancakes, flip when the bubbles start to pop.

Serve: Hot! Spread a line of jam or jelly down the middle of the pancake, and roll it up like taco. Then consume! Instead of meat, your taste buds will be greeted with the sweet flavour of your favorite jam or jelly. I have used apricot, peach, strawberry, raspberry, boysenberry and grape. But my favorite has always been apricot!


Notes: This recipe is not a perfect recreation of what my father recited to me over the phone several years ago. The recipe that my Dad gave me called for many approximations, making it a very inexact science. For instance: a dash of salt, a bit of nutmeg and vanilla, and "enough milk to make it runny." ;-) Certainly with such a fantastic and tasty breakfast dish, I wanted to distill measured ingredients that I could consistently make them myself. I have been tweaking the recipe every time, and now the pancakes cook up very close to the way I remember Dad making them.

I've also cut the recipe back... almost in half. Dad's original recipe calls for a full 2 cups of wheat flour! I quickly learned that while it doesn't initially seem like too much, the amount of batter grows dramatically as you add the other ingredients. If you choose to use 2 cups of flour, don't forget to double everything else in the recipe. After adding "enough milk to make the batter runny," you will fill a large mixing bowl! It's fine for a hearty family of two adults and five teenagers, but if you have a smaller family like we do, 50 pancakes is a tad too many! Unless you have a duck pond nearby that you can take the left-overs to feed! :-) So I recommend the measurements that I have used, and then calibrate the recipe to your family's appetite thereafter.

Don't forget to mix in the melted butter at the end. My father adds it to keep the pancakes from sticking in the frying pan. It's not a problem on my stick-free electric grill, but I still use the butter because it adds a touch or richness to the flavour.

Last of all, I have a special request for Dad: Please try my reduced recipe, and comment on how close I am in both flavour and consistency. I'd be very curious to get your feedback since you are, after all, the one who perfected it while we were growing up. Michelle, Nathan, and Thayne: Feel free to critique it also! After all, you each grew up eating it too. :-)

Alison's Snickerdoodles

This is another top secret family cookie recipe (and thanks to Betty) I shall share. I made these a lot in college for my roommates as well as in hopes of attracting cute boys [snicker snicker]! The cookie trap didn't work as I'd hoped it would, but my mad writing skillz did catch a good one and I ain't letting go of him! 1 c. shortening 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 TBSP sugar + 2 tsp. cinnamon Preheat oven to 400 degrees. Mix shortening, sugar, and eggs. Blend in flour, cream of tartar, baking soda, and salt. Shape into 1" balls and roll in sugar + cinnamon mixture. Bake for 8-10 minutes.

Soft and Chewy Pumpkin Cookies

1 c. canned pumpkin (one small can contains 2 cups) 1 c. white sugar 1/2 c. vegetable oil 1 egg 2 c. flour 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt 1 tsp. baking soda mixed with 1 tsp. milk 1 TBSP vanilla 1 c. chocolate chips In one bowl, mix together pumpkin, sugar, vegetable oil, and egg. In another bowl, combine flour, baking powder, cinnamon, nutmeg, salt, baking soda and milk. Add dry ingredients to wet ingredients bowl and mix. Add in vanilla and chocolate chips. Bake at 350 degrees for about 10 minutes. Serve with a glass of milk!