(This is a repost of a blog entry I made when I was using Eat Dessert First exclusively. It was sometime in 2012 I believe. Still the best pumpkin pie on the planet. Still too late posting for Canadian Thanksgiving. Still the same mouthy brother living in The Turks and Caicos. Still the same gorgeous, talented sister taking good care of him. Just saying.)
Okay, the someone was my baby brother. He sent me this smart-alec email- “The reason I’m writing though is for the pumpkin pie recipe. I did go on this promising web site, called eat dessert first but surprisingly found 0 recipes for dessert there :(”
He lives in the Turks and Caicos now and I really, really miss him. I’d usually participate in some witty repartee with him about how he had been eating that pie for over 50 years and should probably have his own copy of the recipe but I actually felt bad for him. I could almost squeeze out a tear by poking my eye repeatedly with a sharpened cake dowel. Almost.
But he’s right. sigh
I’ve had the Eat Dessert First domain name for close to 20 years now and I’ve never posted a recipe. It started out as a website for my digitized machine embroidery designs. I also had pictures up of my needlework. (I used to teach that in the last century) And then I got back into making cakes and the needle-arts came down. So I guess it’s about time.
This is for you Bryan. And hopefully you will be here freezing your wimpy butt off this Christmas and eating pie with us. I’ll make one *specially* for you. ( I am the insane looking one on the right*. He is the cutie pie 2nd from the left.)
Pumpkin Pie from the Stonehouse Family
28 oz can pure pumpkin
1 wooden spoon full of pumpkin pie spice
2 scant cups (tea cup size) brown sugar
1 scant cup white sugar
1 tbsp. vanilla
1 can carnation milk
Empty the pumpkin into a large bowl. Mix the wet ingredients in the empty can and then in with the pumpkin and the sugars. Mix that well. Place in unbaked pie shells.Bake on the low rack at 400F for 10 minutes. Move to a higher rack and reduce the heat to 300F for around 45 minutes.
makes 3 pies
At our house I usually use a bit less brown sugar. You can even cut that to one cup of each. I make at least one crust-less pie. I spray the pie plate with cooking spray and then just put the filling in there and bake. I use glass pie plates when I can so you might need to up the temperature by 25F if you aren’t getting a brown crust. And I sometimes pre-bake my shells for 10 minutes.
I hope you get a chance to try this recipe. It’s yummy! And it has stood the test of time. It’s too late for our Canadian Thanksgiving but the American one is around the corner and Christmas will be here before we know it.
*Memo to self. Do not let Dena cut my bangs ever again.