Good Ol' Pumpkin Pie

Where can I begin?! I am SO excited to share this recipe with you all! You are going to love it, especially if you enjoy pumpkin and all the fall spices!

(Quickly goes back to calm disposure...)

First, let me start off by saying, I'm not the kind that looks forward to fall when I'm enjoying and being content in the summer season. I like to savor what each season has to offer, because once it's gone, it's gone until the next year, Lord willing. With all that's been going on in the world, I truly try to enjoy every day. The good, from scratch food, clean clothes, air conditioning (yes, I said air conditioning), a laptop, my mom, my Jesus, and all that my Thankful List entails. I know it can be hard to be thankful for things when you're believing God for way more. Thoughts, attitudes, and dispositions become more ungrateful and daily, you find more to to complain about. But, I encourage you to reflect in this season, how much Jesus has been there for you, and how He has personally delivered you out of many hard things that you know deep down inside, NO ONE else could. It's in those moments of humility, a broken heart, and deep thankfulness that you can realize Who has been there all along and for that I am grateful.

Anddddddddd....

I'm also grateful for this pumpkin pie!

I love a spicy, creamy, not too rich, but in the middle, smooth pumpkin pie with an irresistible buttery crust.

If that sounds good to you, then please, keep reading!

INGREDIENTS FOR BUTTERY CRUST:

I used Danielle's of Live Well Bake Often's recipe and it was delicious; this recipe wouldn't have been the same without it!

Here is the link: https://www.livewellbakeoften.com/homemade-pie-crust/

INGREDIENTS FOR PUMPKIN FILLING:

-1 can of natural, organic pumpkin

-Pumpkin pie spice (my mom purchased it from T.J. Maxx)

-Cinnamon*

-Nutmeg*

-Ginger*

-A combination of sour cream + raw milk, 1 cup's worth of them mixed together (use about 1/2 cup sour cream and 1/2 cup milk, mixed)

-2 eggs + 1 yolk (save the white for the crust)

-Brown sugar or maple syrup (1/2 cup + 1 tablespoon)

-Good quality vanilla extract (1 teaspoon)

*Spice to your liking. I like a spicy pumpkin pie, so I add more.

Preheat oven to 375 degrees and when pie is ready to be put into oven, turn oven down to 350 degrees.

THE BUTTERY CRUST

I'm a big fan of homemade pie crust, especially buttery ones. I cannot stand a dry, 'Why did I eat this' pie crust, so I was grateful when trying this one, that the above didn't happen. My adaption of the pie crust is healthy and doesn't include shortening. The change I made was to add 1 extra stick of butter to replace the shortening. I was going to use lard, but I knew that would be a bit too much on our bellies, so I went for the extra stick of butter- let's just say, great choice! I did notice when rolling out the dough, that it stuck to my rolling pin and when I tried to pick it up to transfer to my pie dish, it stuck to the table. Usually with my other homemade pie crusts, I never had that problem. So... I took my ball of dough and transferred it to my greased pie dish (coconut oil is one of my fav oils to use to grease pans for baked goods) and pressed it out with my fingers to the shape of the dish and it worked! No extra mess and still a beautiful, delicious result.

THE PUMPKIN PIE FILLING

First, transfer your pumpkin to a medium-sized bowl. Beat your 2 eggs + 1 egg yolk in a small bowl and pour into pumpkin. Add your spices, combination of milk + sour cream (before adding the milk + sour cream to pie filling mixture, make sure to stir well enough to get majority of clumps out), sugar or syrup, and vanilla extract. Combine well and pour into crust. Before pouring into crust, I always like to taste test my filling to see if I have to add anything, but I know eating raw eggs is "wrong", so I do it at my own risk. Use the leftover egg white and mix with a little water. Use your fingers or a small brush, and dab it on the edges of the pie crust. Place pie in oven. When outer pie looks done and center is still jiggly, turn oven back up to 375 degrees until center is firm. .

This is the before picture of the pie before going into the oven. It has a mirror-like, glassy look!

This is the after!

This pie is to live for and I pray you and your family enjoys it!

God bless

Hannah

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