This is the last of the frozen pumpkin I had stashed in the freezer. It comes from a fresh pie pumpkin we got from an apple orchard back in October. I made this pie in honor of my husband's work colleague coming to town and staying with us for the duration of a local conference. Pumpkin pie is one of those pies that really demands a commitment. It's much easier to consume before it goes bad if there are more than two people eating it. Our houseguest said it was excellent, and he claims to be a pie expert.
I had two noncompliance issues with this particular pie. The first is that the crust edges fell down in multiple places while prebaking. No amount of finessing with a pair of tongs could save them. Rather than skimp on the filling, I half-heartedly erected some aluminum foil walls to contain the goo. Nevertheless, it went spilling over the slumped edges anyway. I hate when that happens. Some of the filling inevitably oozes down to the bottom of the pie dish, makes the crust all soggy, and burns slightly. The second pet peeve with this pie is that I overmixed the filling with the electric mixer, probably because I was simultaneously chasing my toddler around the house with a plastic sword. The result was that the top of the pie was not a blemishless glasslike surface, but rather more like a teenager's face, complete with peaks and craters - foamy. With that, here is the recipe, same as my other pumpkin pies.
Current Pie Tally: 107
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