Top Notch, Pumpkin Pie(s)

So theres no thanksgiving without dessert and the quintessential dessert is Pumpkin Pie. For me growing up it was always my absolute favorite, I mean absolutely for real my fav! For so many years my dad or step mom made me pumpkin pies for my birthday instead of cake. Even still as an adult when we visit for our birthday visit we're often greeted with wondrously wonderful pumpkin pie. Its really the perfect recipe representation of family. Although I did inherit my fathers disgust for rolling out homemade pie crusts  for me its absolutely mandatory. Sometimes I "cheat" and use a tart crust using graham crackers or gingersnaps, other times I suck it up and roll out pie dough. No matter how its done its always delightful and quite reminiscent of... well everything that is good in the world. Its a pleasing memory with each bite. Its thanksgivings, birthdays, pregnancies where I'd sit and eat an entire pie, no wait I mean. Its quite simply a humble taste of home wherever home was. Being from a military family we moved from here to there, from my fathers home state of Maine, to New Hampshire or Massachusetts, or even later back here to Pennsylvania. In the northeast THE thanksgiving pie has to be pumpkin.

I use homemade frozen packaged puree's, sometimes only pumpkin sometimes I sneak in some sweet potato. The custard filling is really just a mixture of spice, milk, sugar and eggs, oh yeah and did I mention whiskey? I add some of that in there too, and molasses. The pumpkin in a tin is more reliable in consistency but nothing beats scratch made pumpkin pie. Top it with whipped cream or even some delectable homemade eggnog ice cream. You can gussy er up and top the pie with pecans and crumbs, streusel, or even brulee some sugar on there... someone grab the blow torch!!! Or if your feeling humble  (or lazy) as I often do. I make it plain, not plain as in boring but simple, simply fabulous, simply homemade pumpkin pie. 

Pumpkin Pie:

Often I substitute some pumpkin for sweet potato, sometimes I don't. Its really just a matter of how much pumpkin I have thawed, is there roasted sweet potatoes in the ice box? It varies. 

1 single crust, graham cracker crust or regular homemade pie crust

Filling:

2 cups pumpkin puree (or- 1 can if your using canned) 

2-3 eggs

1/4 teaspoon salt 

1/2 cup whole milk, heavy cream or evaporated milk

2 tablespoons molasses

1 1/2 tablespoons bourbon or whiskey

1/2 cup brown sugar 

1 1/2- 2 teaspoons pumpkin pie spice

I often just dump in a variety of seasonal type spices. cinnamon, cloves and nutmeg are mandatory, allspice, cardamom sometimes get lumped in there too. 

Pre-heat oven to 375 degrees.

Blind bake graham cracker crust if your using that variety of crust. Otherwise prepare your regular pie crust in a pie plate, standard size or larger is fine. I use whatever I have clean and at arms length. 

Mix filling ingredients together until smooth. Pour into prepared crust and smooth evenly. You will probably have some left over, you can roll scraps and make a mini pie or simply place it in a greased custard cup. 

bake for 45-60 minutes. It should have a golden brown top and be slightly jigglie still. Allow to cool for about an hour before slicing. 

Worlds easiest Alternative Filling: 2 eggs 1 can sweetened condensed milk, a clump of spices and 2 cups of puree. Done it, love it...no one complains that I didn't add much else.

To make your own pumpkin puree:

1 pie pumpkin, a sugar pumpkin, or other eating pumpkin work fine. If you cant find a pumpkin, is it August? Use butternut squash. 

One 4-6 pound sugar pumpkin

pull off the stem, cut in half and remove seeds and other ick. Sprinkle with salt and place face down on a cookie sheet. Line with parchment or use a silicone mat if you have it, if not just give the pan a little spray. Place in a hot oven yes I said hot. You can preheat the oven to 350-400 and it makes no difference. Bake for about 1 hour. It is finished when a sharp paring knife can easily pierce the skin. Allow pumpkin to rest 30-60 minutes. 

Scoop the flesh out of the skin and blend in a blender or puree in a food processor until completely smooth. Can be packaged in baggies and placed in the freezer or used fresh.