Pumpkin Pie II

14 02 2008

Pumpkin Pie II

Who says you have to do it from scratch? Learning to bake for adults or children can be taken in baby steps. My son and I have decided to learn and I mean really learn how to make pumpkin pie. We’ve decided to take it in levels:

  1. Purchased pie
  2. Frozen crust, canned pie filling (not puree) & spray whipped cream
  3. Frozen crust, canned pumpkin puree & cool whip
  4. Refrigerated rolled pie crust, canned puree & true whipped cream
  5. Crust from scratch, canned puree & spiced true whipped cream
  6. Crust from scratch, fresh pumpkin & spiced true whipped cream

I’m starting these entries with pie #2 as no one needs to read about a purchased pie. The taste was pretty good and we barely had to do a thing. We just followed the recipe on the Libby’s can. Seth enjoyed shaking the can of condensed milk. I opened the cans & cracked the eggs so Seth could pour them all together. He gave it a stir and I convinced him to let me have a go “for good measure”. We popped it in the oven and the waiting began. I quickly realized our timing was off. I hadn’t read the bottom line stating it would need to cool on a wire rack for 3 hours after it comes out! This would be way after bed time and Seth was none too happy. Next time we’ll bake in the morning or afternoon to avoid this problem. The following day we set to work with the whipped cream. Seth really wanted a Santa face on the pie so we practiced on a plate. While that was a heck of a lot of fun he finally settled on a heart for Valentine’s Day.

Will we learn to make the perfect pumpkin pie by next Thanksgiving? Stay tuned for another exciting Pumpkin Pie installment soon!

Pumpkin Pie II

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