Beginners Pumpkin Pie (from a teen who can't bake)

A staple for both Thanksgiving and Christmas. Use this recipe for when you need to bring a dessert to the family dinner and you just can't bake!

Growing up relatively in the South, pumpkin pie was a must-have dessert at every Thanksgiving and Christmas family get-together. Oftentimes the pumpkin pie would be baked by the younger kids, each year the recipe differed and another cousin of mine would have bragging rights over being the one to bake it. This same tradition of pumpkin pies continued into my workplace and my family's restaurant, Persuasian. One of the regulars, Godfather, loves pumpkin pie, and starting last year, my sister and I were tasked with pumpkin pie duty for most of November and early December. Every week we would make our trips to the grocery store, tunnel vision and hyper-focused on our mission: to make the best pumpkin pie. Even though it wasn't a comptetition, there was something intangible in the air, some sort of electric desire of wanting to do the best.

My sister's pumpkin pie always tasted better. Perhaps, it has something to do with the fact that I cannot bake. It's always a clumsy scene when I'm in the kitchen. Overturned bowls of flour, sugar littered on the marble countertops, and me, haphazardly whisking some concoction, tongue sticking out in concentration. However, this summer marked a new resolution in me. I was going to learn how to become a better cook and baker, after all I would have to be more independent in the next year or so with college.

This newfound resolution led its way to formulating the perfect pumpkin pie recipe for the holiday season. Hopefully it helps out any fellow bakers with clumsy tendencies or a lack of skills, to make that one pumpkin pie necessity for your family events.

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1. INGREDIENTS + MATERIALS:

• Spice Mixture:

• Pure Vanilla Extract (1/8 tsp)

• 3 eggs

• Pumpkin Puree (15-oz can)

• Heavy Whipping Cream (1 cup)

• Whole Milk (1/4 cup)

• Graham Cracker Pie Crust (10'')

• Dark Brown Sugar (1 and 1/4 cups)

2. DIRECTIONS:

• Prepare the ingredients by measuring them with measuring cups and teaspoons/tablespoons. (I find it easier to lay them all out and then start baking, rather than doing it at separate times).

• Preheat the oven to 375 degrees.

• Combine all of the spices together into one bowl for the spice mixture and mix thoroughly.

• Add the sugar to the spice mixture and the 3 eggs. Mix with a fork or spoon for best incorporation. Then, set this mixture to the side.

• Add the heavy whipping cream and whole milk into another bowl.

• Mix in the pumpkin puree with the heavy whipping cream and the whole milk, until well incorporated and even.

• Return back to the oven after it reaches 375 degrees. Place the pumpkin pie crust in there for 12 to 15 minutes to ensure it is golden brown and crispy.

• Combine the spice mixture and the liquid pumpkin mixture together. Mix well with a whisk, fork, or spoon. There should be no clumps or bubbles.

• Once the pumpkin pie crust is browned on the bottom and sides, take it out. Pour the pumpkin pie mixture into the crust and line the sides with tinfoil to prevent burning of the crust. Place in the oven for 55-60 minutes.

• At the 55 minute mark, check the pie and leave it in longer if necessary. Turn the oven off and let the pie cool in the oven for around fifteen to thirty minutes before takinng it out to cool. Let the pie rest for up to an hour outside of the oven. Wait for the pie to cool before adding whipped cream or any other toppings. Lastly, enjoy!

3. ENJOY:

This recipe is the accumulation of trial and error, failures and triumphs of a beginner baker. Although nothing ever turns out perfect, there was so much laughter and warmth put into this pie. I hope that all of you foodies try out the recipe and make pumpkin pies for your own family dinners, especially with the upcoming holidays this month. This period between fall and winter is such a magical time of the year and desserts are a wonderful celebration of the festivities and joy of this season. Enjoy your foodie adventures and have a brilliant celebration of the holidays!

NOTE: I highly recommend putting tinfoil on the crust, lining it so it doesn't get into the pumpkin pie mixture in the middle. This helps prevent a burnt crust at the end. Also pictured below are the whipped cream, pure vanilla extract, and can opener that I used for this recipe.