Punkin Pie

Evie’s preschool’s Thanksgiving program is tomorrow.  There will be a play put on by the little ones (Evie is a turkey) followed by that wonderful Southern church tradition: the covered dish.  Does the dish have to be covered? Anyway.  My original plan was to make a cranberry relish, but Evie suggested we make a punkin pie together.  I was game.  Turns out, punkin pie is actually a simple recipe that is perfect to make with kids.  Let Evie and me show you how it’s done…

This shot was ripped off inspired by one of my favorite sites of all time, The Pioneer Woman.  Love her, love her site, would commit acts of violence for her Olive Cheese Bread.  But I digress.  Our lineup: Sugar, Salt, Cinnamon, Ginger, Ground Cloves, Eggs, Canned Punkin, Evaporated Milk and Pie Shell.  Simple, cheap, in the ballpark of nutritious.  Perfect!

My charming, helpful assistant.  Yes, that is a leopard print headband.  Just because we’re slaving away in a hot kitchen doesn’t mean we can’t be fabulous, y’all.

Preheat oven to 425 degrees.  Remove pie shell from freezer to defrost for 15 minutes.  Add 3/4 cup of sugar to a small bowl.

Add 1/2 teaspoon of my favorite spice, salt.    I also love little chubby fingers, don’t you?

Add 1 teaspoon of cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon of ground cloves.  Inhale the warm, spicy, sweet, beautiful smell wafting from bowl. 

Behold!  An egg!

Crack two eggs into a separate, larger bowl.  Remove raw egg from chubby fingers with baby wipe.

Whisk eggs.  Will Evie ever lose that little roll of fat where her wrist meets her hand?  God, I hope not.

Add one small can of pureed punkin to whisked eggs.  Punkin!  Ewww!

Whisk eggs and punkin together.  Lotta whisking.

Add one 12 ounce can of evaporated milk to mixture and whisk.  Have you ever tried evaporated milk in coffee?  It doesn’t suck.

Hold on there, little missy.  Mommy will pour everything into the pie shell, thank you very much.

The best thing about making punkin pie?  Very little mess.  Bake pie at 425 degrees for 15 minutes, then turn oven down to 350 degrees and continue baking for 40-50 minutes.  Or, in the case of my bitchy oven, keep checking and toothpicking until you’re just too annoyed to mess with it anymore.

Finished!  Be sure to bake your pie on a thousand-year-old baking sheet, especially if you’re featuring the pictures for all the world to see.  Serve with embarrassing amounts of whipped cream.

Thank you, Libby, for the recipe, wherever you are.  And thanks for suggesting we use Carnation evaporated milk.  I used Walmart’s brand, so.


8 thoughts on “Punkin Pie

  1. I think you and Evie have a chance on the Food Network. Excellent presentation, as they say. And to think you never, ever watched me cook. By the way, Noni, I remember a time when Pop HAD to eat a congealed salad because his sweet and dear mother-in-law had made it and she LOVED congealed salads.

  2. Yes Granny-so did his own mother. She made one that used a small coke and pecans in it-we both thought it was just “gross”.

  3. I love congealed salad, as long as it didn’t include tomatoes and such. Grandmothers was the bomb! And who knew that delicious white cream was just mayonaise?

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