PSA on Pumpkin Pie

imag9688.jpg

Back in the day, before Miguel, before owning a building, before marriage, I had a subscription to Cook’s Illustrated. Those were the days of much entertaining in the guise of (non)planning meetings for Critical Mass in the little coach house on Paulina. Everything I made from that magazine turned out perfect (except when I left the sugar out of the cheesecake, which Gareth charitably reframed as an appetizer), and I loved its lengthy articles disguised as recipes and its focus on science and process.

In the mid-90’s, I made a pie from this boldly named recipe: The Only Pumpkin Pie Recipe You’ll Ever Need.* It Was Awesome. And awesomely a PITA to make. But it remained a staple until my baking attention span shrunk to the scope of instructions on the Libby pumpkin can label, i.e., after home ownership and kiddo.

imag9679.jpg
Oops, didn’t mean to put allspice in pic. Supposed to be cloves. Immersion blender is on top of pan of filling. Cuisinart and icy booze are for making the crust.

 I recall my trepidation when I bravely decided to try a different recipe. It felt like a betrayal. I already had the Only Pumpkin Pie Recipe I’d Ever Need. But Libby’s short paragraph won out over Cook’s two page, 8 point font treatise.  However, I did remember two key tips from those halcyon baking days:

  • When using canned pumpkin (oh, the horror!), cook it on low heat for a bit. This supposedly releases any lingering notes of whatever funk cans impart.
  • Blend the pie mixture to smooth out any fibrousness.
  • I also upped the spices and added nutmeg, just because.

The pie was awesome, and awesomely easy!

So, here are my modifications to “Libby’s Famous Pumpkin Pie Recipe”

  • Mix pumpkin goop, evaporated milk, sugar, and spices in a pan and cook over low heat for a while.
  • Use an immersion blender to make it silky smooth. Mix in eggs.
  • Bonus tip: Let pan sit for a bit so the bubbles evaporate and/or lift the pot an inch and drop it on the counter a few times. Basically, whack out those air bubbles. Pour mixture into crust carefully to avoid adding more air pockets. Repeat dropping procedure if that’s the kind of thing you are into. (I find it strangely satisfying.) This also works well if you like
  • Proceed per Libby’s cooking instructions.

*Cook’s doesn’t give this recipe away for free, but I did find it faithfully recorded in this blog post, which is also a rumination on Team Libby and Team Cook’s. http://www.thedeliciouslife.com/pumpkin-pie-recipe-cooks-illustrated/

**Did you know standard immersion blenders also fit into the mouths of mason jars? Great for salad dressings and whipping up a little bit of cream. And you never have to transfer hot soup to a blender again!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s