There is a secret to making pumpkin pie that will knock the socks off your guests. Especially cute Italian vineyard owners who’ve not had pumpkin pie before.
First of all make your life easy get a box of Pillsbury pie crust mix and make your crust with that. Or do as I do and get the refrigerated crust. Push the pie crust into your pie plate using your fingers. Don’t get to anal about it just get the pan covered and make sure there is a bit to cover the rim. Stick the crust in your pre-heated oven (350 degrees) for 10 minutes. You can weight it down with dry beans if you have them… I never do, so far no problems here!
Then mix in a bowl, until smooth, the following ingredients in no particular order:
2 cups canned pumpkin (NOT pumpkin pie mix)
2 cups brown sugar
4 eggs
1 cup milk
1 piece of softened butter, the size of a walnut. *
2 tbsp of flour mixed with 2-3 tbsp of milk (until lumps are gone)
1 tsp cinnamon
1/2 tsp ground ginger and ground nutmeg
1 shot of RUM or BRANDY (secret to perfection)
When you’ve got that all mixed up, pour it into your prepared pie crust. Chuck that baby in the oven for 50 minutes and you should be good to go. Make sure the center is solid and not jiggly! You can make it a day in advance and refrigerate it. Trust me, this pie will MAKE you famous.
* Did I mention this is my Grandmother’s recipe, so I don’t know if that is like a whole walnut, a walnut with a shell or without a shell… but I just eye ball it at about a tbsp… so far no complaints!
