Time to get out the mixing bowls and pie dishes, my friends.
When Editor Penny Arévalo first asked me to do this column on the Patch, we pointed our thoughts to this pie on this holiday. It doesn’t get much more American than pumpkin pie on Thanksgiving!
This is my maternal grandmother’s recipe, and it’s close to a century old. Grandma Grace was so sweet and kind that I picture her as the epitome of grandmotherness. And of all of her accomplishments, I consider this pie to be near the top.
As I’ve mentioned in this column previously, I am a confirmed chocoholic. But in spite of my love of chocolate, this is my favorite pie. And when I share this pie with others, they undoubtedly say that it’s the best pumpkin pie they’ve ever had.
Grandma Grace’s Pumpkin Pie
Best Pumpkin Pie - Orange County Fair
4 eggs, beaten
2 cups plus 1 Tbs. Sugar
2 cups canned pumpkin
1 Tbs. Flour
½ tsp. Salt
½ tsp. Fresh ground nutmeg
2 tsp. Cinnamon
1 cup heavy cream
Mix all ingredients together and pour into 9 inch deep dish pie shell.
Bake at 300 degrees for 90 minutes.
This is another pie filling that goes perfectly with the no-roll pie crust I shared a few months ago in this column. Please notice that it bakes at a lower-than-normal temperature for a longer time. Also please note that you need to use fresh ground nutmeg. It makes a huge difference in the taste. (I usually get mine at Farm to Market on Del Obisbo Street. Buy the whole nut and grate it very fine). You’ll want to use heavy cream too. Trader Joe’s has good cream at a good price.
In closing, may I suggest that you double the filling recipe, make 2 crusts, and bake the two pies at one time. I always make at least two pies when I make pumpkin pies. Then I can give one away to someone who needs a bit of cheering up or perhaps a bit of fattening up. It’s a great way to show that you care.
As for me, I’ll be making about 22 pies Tuesday and Wednesday and keeping one for my family. Happy Thanksgiving.
Questions? Comments? Feel free to contact me.
The Cookie Man