Although it is easier to just buy a pie for the holidays, I’m here to tell you that baking your own pumpkin pie is very easy . . . and tends to taste better, too. I don’t even have to write out the recipe as it is on the back of just about every can of pumpkin in the store. Look for it! There are even two choices on that as there is a pumpkin pie mix which has the spices already in it. I prefer my own spicing so opt for the plain, canned pumpkin. Today is a wonderful time for people who want to bake for the holidays but haven’t mastered all the recipes you long to have come from your own hands and kitchen. Okay with the pumpkin part but have a fear of pie crust. Again, the wonders of the world are as near as your grocery store as you can buy pre-made crusts you just have to roll out a bit and pop into the pie pan of choice.
I do have a hint or two about mixing the pumpkin, however. Before you add the milk or eggs to the pumpkin, put in the spices and mix into the pumpkin and then proceed with the recipe directions. This keeps the spices from either clumping or floating to the surface and making dark spots.
Shhh . . . now this is my secret addition to the pumpkin pie mix . . . a tablespoon of brandy. It doesn’t make the pie taste of the brandy but elevated the taste of the pumpkin nicely.
Crazy Quilts, Catholics & Cookies 