Pumpkin Pie

This recipe is a variation of the one on the back of the Libby Pumpkin can (not the pumpkin pie filling). It started with my father-in-law who always makes two pumpkin pies at a time, so he doubles the recipe. He thought he had two cans of evaporated milk, but only had one and one can of condensed milk. He used both and a better pie was born. (I never liked pumpkin pie until I tried his version and now it is one of my favorites.) I took it one step further by upping the cinnamon, ditching the cloves, and switching the white sugar for brown. The hint of molasses makes quite a difference. SO yummy!

This year Goose made the pies. Since this recipe makes two pies, you can give one away as a gift or (like our family) eat pumpkin pie for breakfast and dessert for over a week. :) They don't freeze well, though. Always make your pies the day before the holiday. Pumpkin Pie is best served chilled from the fridge.

You will need (for two pies):

1 1/2 cups brown sugar (dark or light)
3 1/2 tsp cinnamon
1/2 tsp ginger (I'm not a ginger fan--feel free to double this amount)
4 eggs
2 cans Libby's pure pumpkin
1 12oz can evaporated milk
1 14oz can condensed milk
2 unbaked pie crusts



Preheat oven to 425.

I use the refrigerated pie crusts. They taste like homemade and don't require me to clean my food processor--a task I am none too fond of. Let them sit out for about 10 minutes or they will be too cold and will rip. But don't let them get to room temperature because then they will be too warm and will rip. I sprinkle a little bit of flour into the pie dishes before adding the crusts so that they don't stick. (Another little trick from my father-in-law.)



In a medium size bowl (not your mixer) add the brown sugar, cinnamon, and ginger. Give it a light mix.



In your large mixer bowl, add the eggs and beat for one minute.



(If you should happen to drop an egg on the floor, sprinkle it with salt and then it will wipe right up with a paper towel.)

Add your sugar and spice mixture to the eggs.



Mix thoroughly and then add your two cans of pumpkin.



Mix.



Pour in just the evaporated milk and mix together.



With the mixer on low add the condensed milk.



Make sure you scrape the sides and bottoms of the bowl.



Once everything is completely combined, pour into your pie crusts and bake at 425 for 20 minutes. Then reduce the heat to 350 and bake for another 50-60 minutes. When a toothpick inserted in the middle of the pies comes out clean, your pie is done. Cool completely and then cover with plastic wrap and refrigerate overnight.



I always like to "check" the pie in the morning by having a nice size slice. My father-in-law and I loooove pie for breakfast. :) Top with whipped cream, but please don't sully the pie with Chemical (Cool) Whip. Fresh cream! Reddi Whip will do in a pinch.



This pie makes those store bought pumpkin pies weep with shame. I think I better go have another piece just to make sure it still tastes awesome.



Enjoy!!

my recipe card:

Cranberry Sauce

In my family there is only one cranberry sauce. I can't remember a Thanksgiving without it and would probably be tossed out on my ear if I ever tried to sneak in a different type. This recipe is crazy easy and way tastier than anything you will get from a can. I called my mom to get the story behind our sauce because I've never met anyone else who makes it this way. I thought it would be a great story--my mom frequently recreated dishes we would eat in Colonial Williamsburg. (I grew up right down the road from Williamsburg and we went there often.) Or better yet, it's a secret recipe passed down from my great-grandmother. Nope. Mom got the recipe off the back of the cranberry package when she married my dad and he refused the eat the canned junk. (He says it always tastes like the can.) Also, it's called cranberry relish, not sauce. Disappointing, but no matter! It's the only cranberry sauce served in this house. :) Maybe I'll make up a story for the kids.

You will need:

1 bag of fresh cranberries
1 large orange or 2 small
3/4 cup sugar (you may need a bit more)
a blender



This year the monkeys want to help with Thanksgiving prep, so Tink made the sauce. She did a great job! This sauce gets better the longer it sits, so I always make it on the Monday before Thanksgiving. It will keep for a month and you can freeze the leftovers for 6 months or more.

Wash your oranges before cutting into them. Tink used one orange from our own tree and one Amber Sweet from our neighbor's tree. The juicer your orange the better. And the amount of sugar you use depends on how sweet the orange is. If you have a rather dry orange (California) add 2T of orange juice.

Remove all the meat and juice from your orange(s) and place into the blender. Be careful not to add any seeds. Tink had juice running down both arms by the time she was done.



Wash and sort the cranberries. Remove any stems or mushy berries. Then give them a pat with a paper towel to dry them a little.



Now dump the berries and the sugar into the blender on top of the orange.



Blend on high.



You may need to stop and push down some of the berries.



Then keep blending until almost smooth. You don't want any whole berries, but you don't want the sauce liquefied.





Store in a container or bowl in the fridge. I like to put my sauce in a quart canning jar. But don't check the sauce for sweetness yet. Let it ripen overnight and then check. It will sweeten as it sits and will also deepen in color.





Sweeten to your tastes after it ripens. We like our cranberry sauce a bit tart and this recipe is the perfect blend of sweet and tart.



Enjoy!!