10 Minute Pumpkin Pie

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By Joyce

Do you know the synonym of fall? I learned seven years ago that it’s pumpkin. Pumpkin was not foreign to me growing up. One of my favorite dishes at home was a savory pumpkin dish with coconut milk, onion and ground beef, almost like a curry, but I hadn’t had it in desserts, or experienced the level of worship Americans have towards pumpkin. On the day that the Pumpkin Spiced Latte returned to Starbucks, the social media (at least mine) got pretty busy with photos of girls  holding their cup like it’s a trophy. I’m not mocking anybody here, because, I admit, pumpkin desserts are pretty darn good. Especially a good slice of pumpkin pie.

I haven’t tried pumpkin pie until the recent few years, and I mourn for the years that I didn’t have it in my life. But mourn no more, for pumpkin pie is actually SO EASY to make, I can probably make it everyday! The secret? CANNED PUMPKIN PUREE and pre-made crusts. They really should not only sell pureed pumpkin during the fall, but ALL YEAR LONG!

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For the most part, I generally dislike pre-made ingredients. I make my own whipped cream, frosting, brownie, cookie batter etc from scratch. But there are certain things when it’s just not worth it to make from scratch. Pumpkin puree is one of those things. To make fresh pumpkin puree, you have to first dig out all the seeds, and roast the pumpkin for a good hour. There are many reviews out there that did taste tests on fresh and canned pumpkins, and the conclusion is that both versions taste equal. As for the pre-made crusts, that’s arguable. My reason is simply I don’t have the time and have big things in life to accomplish (not).

As shown in the picture above, those are the ingredients needed for TWO pumpkin pies. Yes I made two at the same time so I can give away one. Plus the pre-made crusts came with two shells, the bigger can of pumpkin (twice the size) only costs 20 cents more, it takes me the same amount of prep time (10 minutes, literally!) to make, so…why not? The more, the merrier!

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Some may still argue that there’s a certain ‘canned’ taste to the canned pumpkin puree. To remove that taste, simply heat up the pumpkin in the pot with all the spices. Picture above is when I pour the luscious condensed milk into the puree. This is where all the sweetness to the pie comes in! No additional sugar added.

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After everything is mixed into the puree (spices, condensed milk and eggs), the pies are ready to go! If you watch Chef John on Food Wishes, he’d tell you to do the oooold “tapa-tapa” here. I did, but I kind of poured a tad bit too much pumpkin in each pie and kind of tapa-tapa-ed it out of the pie. BUT it doesn’t matter, a pie is still a pie whether it’s pretty or not.

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It may look a bit deformed when baking in the oven, but don’t fret, it will calm itself down at the end. All will be good. Everyone will have pie.

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And then the world becomes a better place. There’s nothing a piece of pie and a big dollop of fresh whipped cream can’t fix. Amen.

Best Pumpkin Pie You’ve Ever Had

Adapted from AllRecipes

Serving: 1 pie

Ingredients

1 can of pumpkin puree (15 oz)
1 can of condensed milk (14 oz)
2 eggs
2 teaspoons of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
1 pre-made pie crust

If you bought a frozen pie crust, thaw it for 10-15 minutes. Poke the pie bottom with a fork several times. Bake it in the oven at 425F for 10 minutes.

1. Preheat oven at 425F (leave the oven on after you take out the pie crusts)
2. Pour pumpkin puree into a pot with medium heat. As you heat it up, combine all the spices and salt. Stir it around for 3-5 minutes.
3. Remove pumpkin puree from heat. Let it cool for a minute or two.
4. Add condensed milk to the puree mix, mix it together.
5. Include eggs into the puree and whisk it together.
6. Pour mixture into pie crust
7. Bake 15 minutes at 425F, then bake 30 minutes at 350F.
8. Let pie cool in the oven to prevent it from cracking.

For fresh whipped cream, combine 1/2 cup of cold heavy cream with 1 tablespoon of sugar. Beat until stiff peaks form.

Serve pumpkin pie with a generous dollop of whipped cream. Enjoy your life.

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3 thoughts on “10 Minute Pumpkin Pie

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