Tuesday, November 13, 2012

Pumpkin Pie

If you found yourself in Long Beach, Washington 13 years ago, you most likely passed a quaint little pie shop. That was My Mom’s Pie Kitchen. At that time, the shop operated out of a small trailer. The proprietors were two women, whom I came to respect for their handcrafted creations, as well as their warm welcoming personalities. In spite of the restaurant’s unassuming presence, the telltale line of people waiting outside told you when they were open for business. The shop later moved to a storefront along the main highway, but unfortunately when the older of the two women passed away in 2006, the shop closed. On what turned out to be one of my last visits, I did manage to convince them that I could not live another day without having a few recipes from their kitchen. My desperation must have been obvious, because I now have several recipes from My Mom’s Pie in my possession.


This is the most perfectly spiced, flavorful pumpkin pie I’ve ever had the pleasure to eat.


Creamy pumpkin custard, with complex notes of cloves, allspice, cinnamon and vanilla will surely make your taste buds sing.



Pumpkin Pie
(slightly modified from My Mom’s Pie Kitchen)

One unbaked 9" pie shell

1 1/4 Cups pumpkin (If you’re using canned pumpkin, make sure it’s 100% pumpkin)
1 1/2 Cups sugar
3 eggs
1 Cup half and half
1 Teaspoon cinnamon
1 Teaspoon allspice
1/8 Teaspoon ground cloves
1 Teaspoon vanilla
1/4 Teaspoon salt

In a large bowl, mix the cinnamon, allspice and cloves with the sugar. Warm the half and half just until it’s luke warm. Beat the eggs until smooth, and add the luke warm half and half, beating constantly. Stir the sugar mixture into the pumpkin. Add egg/half and half mixture, vanilla and salt.

Stir well, but do not beat.

Pour contents into the pie shell.

Bake the pie in a preheated 400 degree F. oven for 15 minutes to set the crust. Lower the temperature to 325 degrees F. for an additional 45 minutes. It may look a little soft in the middle, but it firms up as it cools.

I like to serve it at room temperature with a dollop of whipping cream. Due to the fact that it contains half and half and eggs, it should be kept in the refrigerator, lightly covered.


Karen said...

ooh, this sounds soo good. THanks for sharing the recipe..I might just make this for Thanksgiving!

Cindy said...

Hi Karen, you are so welcome!

jazgal said...

What a treasure - there was a pie shop along the Redwood Highway in Northern CA that I would have thrilled to have some recipes from, (They specialized in berry) but alas, long closed now. Somebody's got to keep the flame going for these traditional recipes!

We're going with a pumpkin cheesecake this time 'round.

Cindy said...

Hi Jazgal, Good to hear from you! Pumpkin cheesecake - yum? Happy Thanksgiving!

Cindy said...

* That's Pumpkin cheesecake? - yum!

jazgal said...

Yes, no question - yum!

I'm cheating this year tho' - I've ordered my pre-cooked, gluten-free turkey and fixin's from New Seasons, which includes the cheesecake. However, Max is making an apple tart from scratch, so all is redeemed!

It's funny, but I still spend most of the day in the kitchen anyway. ;)

Cindy said...

Jazgal, New Seasons is so tempting! I'm sure they'll do a fabulous job. I was there last weekend when they had their various stuffings, turkey, gravy tastings. Yum! Fortunate for me, my MIL is making dinner this year. All I need to bring are the pies! Pumpkin and... I'm still trying to decide what the second one will be. Apple tarts are always a hit.

jazgal said...

Ah, lucky you! And I know you will have no problem filling the pie order!

New Seasons really does do a nice job of it - we have gone that route in the past with expectations and appetites well met!

Happy Thanksgiving to you and your lovely family!!

Kathy Shea Mormino said...

Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:


I hope you can make it!


Kathy Shea Mormino

The Chicken Chick

Anonymous said...

Thanks for the memories of My Mom's Pie!