One-hour pumpkin pie

I never really knew how I felt about pumpkin pie, I spent a good portion of my life convincing myself that I didn't like it.

Unfortunately, when the time comes, and pretty much everyone coming to thanksgiving dinner decides that they want a pumpkin pie for thanksgiving, theres really nothing to do but to give in. I think this is usually how I start making up my mind on what I like to eat.

Being the pushover that I am when it comes to deciding thanksgiving items, I give in. I go through google, pick out a well rated recipe the night before thanksgiving. I take some time to do my usual reserach on, cross reference some different blogs, ideas, and settle with a rough edit.

It involves a blend of spices that I've come up with cooked with pumpkin to remove the canned taste. Its then combined with a whole can of condensed milk, two eggs and baked until just set. Upon setting… well lets just say that the only thing left was a sad pie tin, now crustless….

I can't say that this recipe changed how I feel about pumpkin pie, nor can I say this was revolutionary, but the actual prep time only takes about 10 to 15 minutes and a short prep time is more than appreciated on a busy thanksgiving day… for boomieskitchen at least!

One-hour Pumpkin Pie

Adapted from: Allrecipes.com

Ingredients

  • 1 (15 oz) can pumpkin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 tsp salt
  • 1 (14 oz) can condensed milk
  • 2 eggs
  • 1 (9 inch) unbaked pie crust

Directions

  1. Preheat oven to 425 F. While the oven is preheating, combine pumpkin, spices, and salt on a pan and cook until warm and fragrant.
  2. Off the heat, combine pumpkin with condensed milk and eggs. Pour the batter into the pie crust.
  3. Place the pie into an oven and reduce temperature to 350. Bake for 35-45 minutes or until the center lightly jiggles when shaken. A knife inserted 1 inch from the crust should come out clean. Let cool and serve.

 

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Friendly Pumpkin Bread

Half way through fall quarter of freshman year, I met a girl named Aurora. One day, Aurora was particularly craving a pumpkin dessert. Specifically, she was dying to have an “out-of-this-world, super-moist, and unbelievably dense” pumpkin bar that her friend once brought for her. Determined to please my new friend, I googled a few recipes and decided to try something out.

Two years later, I’ve added a few adaptations from the original recipe. Some call it a pumpkin pie in bar. Others say its the best pumpkin bread they’ve ever had. Originally, the recipe was intended to be prepared in a jelly roll pan as a pumpkin bar with cream cheese frosting but this version makes it a lot more healthy. I used more spices than the original recipe to increase the familiar thanksgiving flavors. To be honest, cinnamon is the only “crucial” flavor but I like having a variety. If you have a pumpkin spice you’re particularly fond of, feel free to substitute that in!

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