Pumpkin Pie

I am so excited it is Halloween week! All week, Living’s As Easy As 312 will be featuring Halloween-themed recipes, drinks, and décor. First up, our favorite pumpkin pie! Dan and I both love pie and I figured this would be a perfect time to feature the blog's first. We started from scratch on each step, but I am a firm supporter of canned pumpkin and store-bought pie crust, too; it tastes great and it is infinitely easier. However, if you do have the time or the interest in making homemade crust and filling, it’s a great weekend project—made even better when you use the extra whipping cream in the fridge to make homemade whipped cream! A few helpful tips: the pie crust needs to be FREEZING cold. I know every recipe says this, but if you make homemade pie crust, always chill the dough as long as you possibly can because it is mostly butter. Tip two: the pumpkin pie filling will be thinner than you expect—it’s ok. It firms in the oven. Tip three: brush the crust with melted butter or milk to prevent burning in the oven. Even though we both love pie, I haven't found a pie pan that I have liked enough to purchase-this one does come awfully close. 

{First, make the crust. It needs to chill for at least an hour before cooking}

{While crust is chilling in fridge, cook whole pumpkins in oven for 40 minutes @ 375 F}

{Hull seeds-recipes coming later this week :-) }

{Blend filling until smooth; roll pie dough and form to pan-a portion of ours ripped, just pat it back in place}

{After 15 minutes at 425 F, reduce heat to 350 for addtl. 40-50 minutes}

{While pie is cooking, whip up some Vanilla Whipped Cream: 1 carton of whipping cream, 1 tsp. of sugar, 1 tsp. vanilla, 1 tsp Cointreau}