easy pumpkin pie #2

As I promised last week, here's the second, easy pumpkin pie that's perfect for next Thursday. Instead of the graham cracker crust, this recipe from Joy the Baker actually uses flour. So why's this recipe so easy? Because no rolling is required! You simply pour the crust mixture into the pie pan and pat it down like you would for a graham cracker crust. The texture of the crust like Joy describes it is "somewhere in between a pie crust and a tart shell".

Even if you don't have a food processor, making the dough is easy. It's simply a pour everything into a bowl and mix together until it just comes together procedure. Don't be afraid to get your hands dirty in the kitchen. It's half the fun and a great way to get children involved and excited about food (or so I've been told by people who have kids). I really like her trick of grating the frozen butter before incorporating it in. Not only does this help make the process faster, it helps the butter stay cool so the end result is a crispy delight. Thanks again Joy!

For the filling, I decided to use the recipe from the back of the Libby's can. It was okay but not the best filling I've ever had. To Libby's credit, the recipe yielded a better filling than most pumpkin pies you'll find at supermarkets. I like the filling from my first easy pumpkin pie perhaps with a little less honey. Feel free to experiment or use your own favorite filling recipe.

I know what some of you may be thinking, "Why make pie crust when you can buy the frozen ones from the freezer?". Not only is it more expensive compared to homemade crusts, it has extra chemicals (that's not used for cool Blais-esque effects) that'll probably turn you semi-insane. Do you really want to end up making THIS? Didn't think so. It's the holidays so put a little effort and heart into your food. It'll make whatever you're making that much tastier.

Easy No-Roll Pie Crust

By Joy the Baker, Makes One 9" Pie Crust

Ingredients:

-1.5 cups AP flour

- 3/4 teaspoon kosher salt

- 2 tablespoons of sugar

- 1/8 teaspoon baking powder

- 1/4 cup (half a stick) of frozen butter. I didn't grate mine because I used a food processor but if you're making by hand, feel free to grate the butter

- 1/4 cup vegetable oil

- 1 tablespoon cream cheese, soft at room temperature

- 2 tablespoons cold milk

1) In a cold bowl (I put mine in the freezer for like 5 minutes before making), combine flour, salt, sugar and baking powder. Whisk together.

2) Now, either combine the dry mixture with the butter and cream cheese in the food processor until crumbly OR add the grated, frozen butter and cream cheese to the bowl and work the butter into the flour until well incorporated. It wont be smooth and somewhat gritty like sand.

3) Combine milk and oil and whisk together. Add to the flour and butter mixture (or dump the milk and oil into the food processor) and combine. Mix everything with a fork or by hand until it just comes together. It doesn't have to be a perfect ball. Rough and shaggy is fine.

4) Dump this into the 9 inch pie pan and press the dough evenly into the bottom and the sides. If you have too much dough on one side, just take some off and patch it where it's needed. Finger indentations are fine so don't worry about it.

5) Place the prepared crust in the freezer while you make your filling or...blind bake by lining the pie crust with aluminum foil and weighing it down using beans/rice/pie weights. Bake in a preheated 350 degrees F oven for 10 minutes. After the 10 minutes, take the foil off and bake for 4-6 minutes more until the pie is golden brown.

Libby's Famous Pumpkin Pie

By Libby's, Enough to Fill One 9" Pie

Ingredients:

- 3/4 cup granulated sugar

- 1 teaspoon ground cinnamon

- 1/2 teaspoon kosher salt

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 2 large eggs

- 1 (15oz) can of Libby's Pure Pumpkin (not pumpkin pie mix!)

- 1 (12oz) can of evaporated milk

1) Whisk sugar and eggs together until light and fluffy. Add spices, salt and whisk until evenly mixed throughout. Preheat the oven to 425 degrees F.

2) Add in pumpkin puree and mix until smooth.

3) Gradually incorporate the evaporated milk into the mixture until smooth and lump free.

4) Pour into your pie crust.

5) Bake in the preheated oven for 15 minutes then drop the temperature down to 350 degrees F. Bake for 40 to 50 minutes more until the filling just sets.

6) Take out of the oven and cool for about 2 hours.

7) Pumpkin pie is best when served cold in my opinion so chill in the fridge until cold. Make a day ahead and serve to your guests (or eat by yourself. No one's judging)