Pumpkin Pie

If you found yourself in Long Beach, Washington 13 years ago, you most likely passed a quaint little pie shop. That was My Mom’s Pie Kitchen. At that time, the shop operated out of a small trailer. The proprietors were two women, whom I came to respect for their handcrafted creations, as well as their warm welcoming personalities. In spite of the restaurant’s unassuming presence, the telltale line of people waiting outside told you when they were open for business. The shop later moved to a storefront along the main highway, but unfortunately when the older of the two women passed away in 2006, the shop closed. On what turned out to be one of my last visits, I did manage to convince them that I could not live another day without having a few recipes from their kitchen. My desperation must have been obvious, because I now have several recipes from My Mom’s Pie in my possession.

This is the most perfectly spiced, flavorful pumpkin pie I’ve ever had the pleasure to eat.

Creamy pumpkin custard, with complex notes of cloves, allspice, cinnamon and vanilla will surely make your taste buds sing.

Enjoy!

Pumpkin Pie

(slightly modified from My Mom’s Pie Kitchen)

PRINTABLE RECIPE

One unbaked 9" pie shell

1 1/4 Cups pumpkin (If you’re using canned pumpkin, make sure it’s 100% pumpkin)

1 1/2 Cups sugar

3 eggs

1 Cup half and half

1 Teaspoon cinnamon

1 Teaspoon allspice

1/8 Teaspoon ground cloves

1 Teaspoon vanilla

1/4 Teaspoon salt

In a large bowl, mix the cinnamon, allspice and cloves with the sugar. Warm the half and half just until it’s luke warm. Beat the eggs until smooth, and add the luke warm half and half, beating constantly. Stir the sugar mixture into the pumpkin. Add egg/half and half mixture, vanilla and salt.

Stir well, but do not beat.

Pour contents into the pie shell.

Bake the pie in a preheated 400 degree F. oven for 15 minutes to set the crust. Lower the temperature to 325 degrees F. for an additional 45 minutes. It may look a little soft in the middle, but it firms up as it cools.

I like to serve it at room temperature with a dollop of whipping cream. Due to the fact that it contains half and half and eggs, it should be kept in the refrigerator, lightly covered.