Sunday, January 29, 2012
Delicious Silky Pumpkin Pie
I absolutely love pumpkin anything. I know this post might not be that helpful right now, unless you are a pumpkinphile like me. Anyway, last Thanksgiving was the first time I made anything by myself for Thanksgiving, Usually, I used to just help my mom with our coconut rice, maduros, and chopping some vegetables and running to the store as needed.
I decided to make three desserts: chocolate chip cookies, pumpkin chocolate chip cheesecake brownie bars, and pumpkin pie. All of the desserts were a success; there was only half a cookie left at the end of the night. Still, I was proudest of my pumpkin pie, which was a huge hit at Thanksgiving (seriously, my dad had at least two slices then plus he'd tried it when I made my first one the week before). You can find the recipe here.
I found the recipe in a fall issue of BHG magazine. I love the consistency that you get from using condensed milk in this recipe. The melted butter is the last item that you put in when mixing all of the items in a large bowl. I should note that I made this recipe twice; the first time I omitted the cloves because I didn't have any. Even though it's a small amount; they do add to the flavor and the pie tastes better when you add them.
Confession: I bought a graham cracker pie crust for this rather than using the shell she suggested and used canned pumpkin. It tasted amazing and was easy to cook!! It was the best pumpkin pie I've ever had =)