Pumpkin Pie (with Trader Joe's Shelf Stable Whipping Cream)

Monday, November 19, 2012

Pumpkin Pie
Pumpkin Pie

Happy Thanksgiving! I still can't believe it's already Thanksgiving and the whole holiday season. Has this year been flying by? I think it's on overdrive or something.

Here is a simple Pumpkin Pie recipe. It's adapted from the Libby recipe on the can, but I used some brown sugar and extra yolk.

Friendsgiving Dinner at Dave & Phil's
I topped it with this new Trader Joe's product. It is ultra pasteurized whipping cream. You can keep it on the shelf until you need it (refrigerate for at least 6 hours before use). It contains cream and carrageenan so it's been prepared for shelf stable-ness (sure, that's a word). I whipped it by hand at Friendsgiving (with some super fine sugar and vanilla), and it takes longer to whip than regular cream. The Kitchn has this review of the $1.29 product...I'm definitely going to keep some in the fridge in case I run out of regular cream.

Pumpkin Pie
Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons Trader Joe's Pumpkin Spice
2 large eggs
1 egg yolk
1 can (15 oz.) pumpkin puree (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.
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Jill said... [Reply to comment]

I can NOT believe you whipped it up by hand! I tried to use it a few weeks ago and gave up. I even put it in the freezer for awhile in the mixing bowl. I used a hand mixer. It only got slightly thick. Good for you! You must have strong arms! :)

The Food Librarian said... [Reply to comment]

@Jill Donnelly Jill, Ha ha. My arm WAS sore. I was thinking, "Man, either this is harder to whip than regular cream, or I'm weak!" Only after did I find out that it takes longer to whip...and I felt a little better about my arm strength! :) - mary

The Path Traveled said... [Reply to comment]

This looks so good and sounds like one I can do for the holidays. Thanks for sharing!

Fork and Whisk said... [Reply to comment]

Have a great Thanksgiving and enjoy your pumpkin pie.

Anonymous said... [Reply to comment]

Used your broken glass jello in a blog post today. Just wanted to let you know and say thanks for a great food blog. Happy Thanksgiving to you!

A kitchen worktops guy said... [Reply to comment]

Looks absolutely amazing. Happy Thanksgiving, guys!

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