Wednesday, October 19, 2016

Pumpkin Patch Princess' Pumpkin Pie Recipe

Today since Staci was awesomely smart and aced her monthly phone call test with her official teacher, we decided to celebrate by going to the Isle of Faith Pumpkin Patch.  It is such a cute set up, and the cost is based on donations.
            They have a simple maze to get lost in, and an obstacle course to test your skills, as well as fun little things to do all over the patch.  OK all activities are easy to do, even for little toddlers, but Staci still had a good time.  They have tiny all the way to huge pumpkins, in both white and orange, as well as funny shaped gourds in all sorts of colors.
            There is a Pumpkin carriage to whisk you off to an imaginary ball, as well as rocking horses to give chase. There is even a rickety wooden bridge to test your daring spirit.  Everything there is kid friendly, nothing spooky, and we enjoy it every year.
            We came home with a large orange pumpkin for carving, a small white pumpkin, and two small orange pumpkins, as well as a gourd that looks like a black swan.  All of which Staci has declared I am not allowed to carve LOL No homemade pumpkin pie for me, but here is a recipe for all of you

Homemade Pumpkin Pie Recipe
PREP 30mins
COOK 1hr
TOTAL 1hr 30mins
Makes 1 (9-inch) pie
Chilled pie dough for a single crust 9-inch pie
3 large eggs
1/2 cup granulated sugar
1/3 cup light brown sugar
1 can pure pumpkin puree or 2 cups fresh pumpkin puree
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
Roll out the dough so that it’s two inches larger than your pie dish. Gently press dough into the dish so that it lines the bottom and sides. Trim dough to within 1/2-inch of the dish edge.
Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges into whatever pattern you like. Refrigerate while you make the pie filling.
Whisk the eggs and both of the sugars together until smooth. Then add the pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.
Heat oven to 425 degrees Fahrenheit. Transfer the pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake the pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife inserted in middle comes out clean. Rotate the pie once or twice during baking. To prevent the crust from burning, cover with thin strips of aluminum foil.
Now for the big FINISH

Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.
To store, cover the cooled pie and keep in the refrigerator for up to 3 days.

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