Easy Pumpkin Pie
Next to the turkey, pumpkin pie is the icon of the Thanksgiving table. It’s just spicy enough, smooth and creamy. A delicious and easy pumpkin pie is possible. I’ll show you how.
I love to be in the kitchen. It’s my zen place. I know for many, it’s not. This year has been a HUGE shift in cooking for me. Cutting out gluten was an undertaking that I don’t regret, but there have been times that I wanted to scream. My kitchen, for a while, became a place of frustration, confusion and wanting to throw all my dishes against the wall.
I had to relearn everything, but it turns out, I was being wayyyyy to hard on myself. I’m not a foodie’s foodie. I like classic tastes overall. I don’t like overdone dishes… like using truffle oil just because there’s a perception that it’s “cool”. I could give a fat rat’s…well, you know… about that. I like the things I turn out of my kitchen to be tasty. They aren’t always fancy (that’s what eating out is for!)
Too many people are scared to cook. Their kitchen is rarely used. They feel inadequate and fearful. On this site, I want to invite you into the kitchen. Take the shortcuts where you can, stretching, growing, and trying new things you never thought you could do. You can do it. Really.
I’m not that dense.
I’m in touch with the fact that not everyone wants or needs to make Thanksgiving dinner themselves. BUT, I also hope it’s not out of fear. Make it fun, invite people that make you happy (whether you share bloodlines or not). Make it your own, and surround yourself with love and laughter whenever possible. And for heavens sake, invite the people that you’ll want to rub elbows with in the kitchen.
Just because I’ve taken gluten out of my kitchen, doesn’t mean I’m inviting stress
back in. Ohhhhhhh no. And so, as I was working on this recipe for the “Ultimate Oregon Thanksgiving” show, I had this bright light turn on.
Not everyone wants to make pie crust.
What?! There, I said it. Yes, as a gal who writes about food, this feels like a HUGE deal. Pretty silly, right? I might even get kicked out of the foodie club, but that’s ok. I’m here for the real kitchens, kids, you and me. And I’m officially saying, BUY that pie crust if you want. Now, I’m NOT saying buy one with awful ingredients. Don’t do it. Seriously. And on the flip side, if you want to make it. DO IT. Or not.
I think you’ll be surprised to know that the Pacific Northwest is filled with amazing food artisans, including your local bakery. I grew up in southern Oregon, in the country. Our meal was the same thing every year. I looked forward to it. I knew it was the same taste every time, and it didn’t disappoint! I don’t deviate
at all much from that same menu. It’s my thing.
When I moved to the Portland, Oregon area, I was in awe of how many bakeries there were! Are you kidding me? So, pick up the phone (or do a little interwebs search), and see if your local bakery has a pie crust (and bread) you can fill yourself. Yes, just buy these things, and make your life easy. And if pie crust stresses you out, I WANT you to buy it. If that’s what gets you to making this filling below.
This easy pumpkin pie won’t stress you out. For reals.
The crust is handled. So, let me show you an easy pumpkin pie that won’t send you to hide under the covers. You don’t even have to roast the pumpkin yourself. (Seriously getting kicked out of the cool kids club… oh wait, I don’t care about that). Get the best darned canned pumpkin you can find, go ahead. Or make it yourself (and bring me some, would ya?) Then, grab a bowl and a whisk, and make this filling. Yes, it’s easier than you thought.
- 1½ cups (or 300g) pumpkin puree
- 2 extra large eggs
- 1 tablespoon arrowroot powder or cornstarch
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ cup heavy cream
- ¾ cup whole milk
- ½ cup maple syrup
- 1 9-inch unbaked pie crust
- Preheat oven to 350F
- In a large bowl, put pumpkin puree, eggs, arrowroot powder, salt and pumpkin pie spice. Whisk together until smooth.
- Add heavy cream, milk, and maple syrup, whisk again until smooth.
- Pour into the pie crust, and carefully place in the oven.
- Bake for 55-60 minutes.
- The pie is done when it no longer jiggles in the middle. Don't worry about cracks, we'll cover them in whipped cream anyway. 😉
The pumpkin puree will almost equal a 15 ounce can. If you can't stand not using it all, put it all in. The pie will be less sweet, and more pumpkin-y. Add another teaspoon or so of pumpkin pie spice.
Don't swap out non-dairy milks, as it won't set properly. I'm working on this for another day...
I tried this with a Oregon hazelnut crust. It was FABULOUS. If you can find one, or make one yourself, do it.