Having grown up with people who really knew how to cook, I got great at being a helpful hand in the kitchen. Give me something to chop, and I’m in my element. But I never really learned how to cook on my own, and I certainly never learned how to bake. In fact, baking terrified me: it was a task best-suited for the perfectionist. And I am not that.
But I decided I would show up at family Thanksgiving with a pie in hand, and it turns out it was actually kind of fun. And at the end of it all, I got to eat a pumpkin pie.
I grew up eating the pie from the back of the pumpkin can. It’s delicious and classic, but I figured I’d try something a little different. I found one on Epicurious. I modified it a little bit, based on a distaste for certain flavors and a love for others (ginger and vanilla, what’s not to love?).
1 frozen pie crust (standard size, 9 inches), 2 eggs, a 15-ounce can of pumpkin, a 14-ounce can of condensed milk, 1/4 cup of sour cream, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of vanilla.
1. Get the Pie Crust Ready.
Let the frozen pie crust thaw. This should take about an hour. Once it’s thawed, pierce holes in it with a fork. Err on the side of poking too many holes. I didn’t poke enough on one side, and it puffed up.
Bake the pie crust in the oven at 400 degrees until it’s a pretty golden brown color. Let it cool while you get the filling ready.
2. Stir Together the Filling.
Put all the other ingredients together in a mixing bowl. Stir thoroughly. A whisk works, too.
3. Bake It.
Fill the crust as high as it can go. Be careful not to spill any batter up along the sides of the crust — this will burn and become a less appetizing brown color.
Bake it on 325 degrees until the sides of the pie have poofed up. The center should be set; you can test it with a fork to see if it’s done; you’ll notice that the inside is more solid and less likely to stick to the fork.
The pie will be a few shades darker now. Let it sit for about an hour to make sure it sets.
4. Add some whipped cream.
It’s even easier to make your own whipped cream. First, chill a metal bowl. I recommend using heavy whipping cream. You can add a little (about half a teaspoon) of vanilla for flavor. If you’re having trouble getting the cream to fluff, add a teaspoon of confectioner’s sugar. That usually does the trick. Whisk away.
Bake the pie crust until it’s golden brown, mix all the ingredients up and fill the crust, and bake for about an hour. See the video below!
Back in two weeks, enjoy the holiday …