Impress your Thanksgiving guests with this recipe
This article was originally published Nov. 5, 2007.
As Thanksgiving approaches, it’s time to think about what to bring to dinner to impress your mother. As college students, we don’t always have the time or money to make an elaborate dish. However, bringing dessert is a guaranteed winner and baking a traditional pumpkin pie is the perfect place to start.
Whether it’s caramel flavored, made with sour cream, or topped with something fancy, a pumpkin pie is a pumpkin pie. It is wonderfully simple, and at the same time, festively orange. How cool would it be to make one from scratch? Follow these simple steps and make a Thanksgiving treat all by yourself.
The recipe, courtesy of Joanne Chang of the Food Network, is easy and produces delicious results.
You will need:
Clean hands, thirty minutes, a nine-inch pie pan, a medium saucepan and a few mixing bowls. In addition, a measuring cup, a tablespoon, a teaspoon, and a can opener are necessary.
Nada. Buy premade pie dough. It is quick and easy and besides, no one has to know.
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground clove
Pinch of salt
1 egg yolk
The first thing to do is to preheat the oven to 350 degrees. Next, take out a nine-inch pie pan and the premade pie dough. Slowly unravel the dough and shape it to the pan gently. Then smooth the edge out with your fingers. Now, pinch the outter edge of the dough.
Next, in a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick – about 15 to 20 minutes. Keep an eye on the stove and stir occasionally.
In a mixing bowl, combine the milks, eggs and spices.
After the pumpkin and sugar mixture has reduced, remove it from the heat. Then whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs and yolk.
Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Watch the pie and make sure the filling becomes firm before taking it out of the oven.
Then, take it out of the oven! Cool and serve.
Contact Campus Press Writer Emily Sturges at Emily.Sturges@Colorado.edu
- Weekly how-to: Carve a pumpkin
- Nothing but the pumpkin
- Pearl Street Mall transformed for Oktoberfest
- Recipes you'll gobble up
- Giving thanks — on a budget