Easy as Pie

It's going to be a busy week for most, and since some will be completely distracted with turkey, I figured I'd share an easy, classic pumpkin pie recipe to take some of the pressure off.  Pies can seem difficult because they can require items or ingredients that you don't normally have on hand (e.g., evaporated milk, pie tin, time), but I'm confident that you have most of what you need at home already.

Dilemma #1:  "I don't have a pie tin or plate."

Fix: Use any baking dish you have!  Most cake pans, square brownie pans, deep tart molds or small casserole dishes (8-9 inch diameter) will work.  Baking times may vary depending on the material (e.g., glass, metal, earthenware).

Dilemma #2:  "I don't want to use, or I don't have access to evaporated milk or condensed milk."

Fix: This is not a real problem, but most branded recipes that our parents used when we were younger call for this stuff.  I think it's just a way for the canned pumpkin folks to sell you a can of something else.  Use fresh cream, milk, soy milk, almond milk, or coconut milk, whatever you already have on hand.  If you have to go to the store anyway, go for the cream, then you can whip some up for an easy topping.

Dilemma #3:  "I don't have time on Thanksgiving."

Fix: The filling takes less than 5 minutes to measure and mix, no joke.  The crust will take a little longer, maybe 20-30 minutes of hands-on time.  It takes about 1 hour to bake and some time to cool.  Try making it the night before if you want really want to make it stress-free.  If you are too busy making the main course, ask someone else to make it!

Dilemma #4: "Pie crust is too difficult."

Fix:  First, practice makes perfect, but if you don't even want to attempt pie dough this Thanksgiving, make tart dough instead.  It's basically a very simple cookie dough where you mix together a few ingredients, chill for 20 minutes and then roll it out.  

Note: If you are going to use a cake pan, or any other straight-sided pan, I suggest making tart dough (recipe below) because it won't slip down the sides like pie crust can.  By the way, that's why pie tins and plates have sloped sides AND why you have to crimp the edges.

Dilemma #5: "I don't like pumpkin pie or I can't find pumpkin puree"

Fix: You are not alone. Make these whoopie pies instead or use sweet potato puree.

Don't have any baking dishes?  Borrow from a friend, that's what they are for

Ok, enough excuses, time to bake.

Tart Dough

Yield:  Three tart crusts, save two for Christmas

Notes: Although there are no photos of the mixing process it's similar to chocolate chip cookies: Mix butter and sugar, add egg, add dry ingredients.  Freeze any unused dough, well-wrapped in the freezer.

Ingredients:

1{       1 cup butter (225g, two sticks) 

           ½ cup sugar (100g)

2{       1 egg

3{       2 ½ cups flour (335g)
          ½ teaspoon salt

Tools: Mixer or wooden spoon, large mixing bowl, measuring cups or scale, measuring spoons, spatula, plastic wrap, rolling pin

Directions:
1. Mix butter and sugar in a bowl with a mixer or wooden spoon until homogenous.
2. Add egg and mix until homogenous. Use spatula to scrape down sides as needed.
3. Add flour and salt, and mix on low until dry flour is no longer visible.
4. Wrap dough in plastic wrap, form into a flat round disk, and chill in freezer for at least 20 minutes.  You can also store in the fridge overnight.
5.  Remove the dough from the freezer or refrigerator.  Divide the dough in to three, roughly even balls.  Wrap 2 in plastic and flatten into disks, freeze for later.  Using a rolling pin, roll out the remaining dough ball on a lightly floured counter top.  Rotate the dough every 3 to 4 passes with the pin, and make sure it does not stick.  Stop once the dough is 2 inches larger than the baking dish and roughly 1/8 inch thick.  Use the rolling pin, or quick cool hands, to move the crust to the baking dish.  If it tears slightly, just press it back together.  This dough is very forgiving, unlike pie dough.

6.  At this point, you can make the filling and bake, or wrap the crust in plastic and freeze.  No need to defrost before using.

Pumpkin Pie Filling

Yield: 1 pie

Notes: Preheat your oven to 425°F.  You will reduce the oven temperature after 15 minutes.  This high heat sets the crust at the beginning and then the lower heat allows the pumpkin custard to cook slowly and evenly.

Ingredients:

1 14 or 15-ounce can of pumpkin puree

2 eggs

1/2 cup cream [substitute milk, almond milk, soy milk, coconut milk]

1/4 cup brown sugar [white sugar is OK]

1/4 cup maple syrup [don't have this? double up on the brown sugar]

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg [substitute allspice, cloves or chinese five-spice]

1/2 teaspoon ground ginger [substitute yellow curry powder]

1/2 teaspoon salt

Tools: 1 Large mixing bowl, whisk, measuring cups, measuring spoons

Directions:

1. Measure all ingredients into large mixing bowl.  Whisk until smooth.

2. Pour into unbaked crust.  

3. Place pie in the oven and bake at 425°F for 15 minutes, rotating after 10 minutes.  Then reduce the oven temperature to 350°F, and continue baking for 30-45 minutes.  Pie is done when the filling has puffed slightly around the edges and the very center has a slight jiggle.  Don't be afraid of a little bit of jiggle, remember when it cools, it will firm up.  Do not leave the pie in the oven until it's completely solid, it will be too dry and will crack.  

4. Allow pie to cool for at least one hour at room temperature then move to the fridge for at least 3 hours.  Serve with whipped cream or ice cream.  

The Result: A traditional filling with an alternative crust.  It's not overly sweet, so it pairs well with sweetened whipped cream.  I find some people (e.g., my husband) crave the classics on Thanksgiving, so there are no frills here.  If you are looking for interesting garnishes try chocolate ganache sauce, finely minced candied ginger, toasted coconut (especially if you used coconut milk instead of cream) or toasted and chopped pecans.  Enjoy!

Don't forget, next time you need a tart or pie, you are all set with those two crusts in reserve.  Definitely something to be thankful for.  Happy Thanksgiving!