Wednesday, November 23, 2011
Pumpkin Pie with Vanilla and Orange Zest. Happy Thanksgiving Y'all.
It took me a few years to appreciate the tradition of the Thanksgiving feast. I tried to make it fancy one year, then tried to skip the turkey tradition altogether, and once even to streamline it, doing away with the all-you-can-eat-buffet that we always seem to end up with. But finally I realized that's exactly the point.
So yet again I'm gearing up with the traditional line up. Sausage cornbread stuffing, sweet potato souffle, turkey, cranberry sauce, mashed potatoes, green beans, and the obligatory pumpkin pie (though I did shake it up a little this year adding in some orange zest and vanilla bean - deeelish!)
Happy Thanksgiving y'all and enjoy it no matter what you eat or how you celebrate!
Pumpkin Pie with Vanilla and Orange Zest
1 unbaked store bought refrigerated pie crust (deep dish)
1 (15 oz) can pumpkin puree
2 eggs, lightly beaten
3/4 cup sugar
seeds from 1 vanilla bean, or 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ground ginger
grating of fresh nutmeg
zest of 1/2 large orange or a whole smaller one
1 (12 oz) can evaporated milk
1/2 teaspoon kosher salt
Whipped cream, for serving
Preheat oven to 425.
In a large bowl, mix together the puree, eggs, sugar, vanilla, spices, and zest until well blended. Gradually stir in the evaporated milk and salt then pour into your prepared unbaked crust.
Bake for 20 minutes at 425, then lower the heat to 375 and bake another 40 minutes or until a sharp knife inserted in the center comes out clean. You might also need to 'tent' the edges of the crust with aluminum foil if they get to dark while baking.
Let cool and serve with whipped cream if desired. Keep chilled.