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Catastrophe Kitchen | Amped Up Pumpkin Pie

Just in time for Thanksgiving, I give you:

THE BEST PUMPKIN PIE IN THE UNIVERSE (universe… universe…). Just imagine that echoing like a WWF announcer’s voice, because the crowd will go WILD over this one. It’s my super-secret family recipe, and I am sharing it with YOU because– well, ’tis the season.

This recipe is an adaptation of the one on the back of the Libby’s can. That one is fine, yeah. But this one takes it to the next level. Plus, this makes TWO pies: bake for a crowd, or do what I do, and give one to a neighbor or friend. See, people are just loving you more and more. And it’s so easy you don’t even need a mixer! Just a spoon and your two arms. (I have done it both ways; it comes out exactly the same.)

Your ingredients:

1 - Catastrophe Kitchen pumpkin pie

  • Two unbaked pie shells (I use the recipe here, but you can always get pre-made dough)
  • One 30 oz. can Libby’s 100% Pure Pumpkin (NOT pie mix)
  • 4 eggs
  • 3 cups egg nog
  • 1 1/2 C sugar
  • Spices:
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp mace
  • 1/2 tsp cloves

Keep your pre-lined pie dough pans in the fridge while you make the filling. Turn the oven on to 425F. Measure out your sugar, salt, and spices into a small bowl first.

2 - Catastrophe Kitchen pumpkin pie

Crack the eggs into a bowl and scramble them, then add the pumpkin and sugar/spice mixture and mix SLOWLY. I had a 7-year-old helping me, and the mixer went STRAIGHT to 11, resulting in pie mix flinging onto all the things.

After the sugar and pumpkin is incorporated, with the mixer on low, add the eggnog.

Pour the filling into your two pie shells, being careful not to overfill them. You will probably have a touch of mix leftover: you can pour it into a ramekin and make a mini-custard pie, or you can live dangerously and fling salmonella caution to the wind by mixing it into your eggnog (with a touch of rum… it is the holidays!).

7 - Catastrophe Kitchen pumpkin pie

Put your pies into the oven (center rack) and set the timer for 15 minutes. When the timer goes off, lower the temp to 350F and let them bake for about an hour, or until set. Mine took an hour and fifteen minutes.

8 - Catastrophe Kitchen pumpkin pie

You will note this pie looks significantly different; that is because I was baking those pies for my son’s school food drive, and forgot to take photos. They were GORGEOUS. Then I had to throw together a couple more for Thanksgiving and was MUCH less careful with my pie pleating, resulting in the haphazard mess you see above. WE DON’T CARE, it all tastes the same in your mouth.

Let the pies cool on the counter, and serve. If you’re putting them in the fridge, make sure they cool FIRST, then put plastic wrap straight onto the pumpkin part, sealing out the air, or you’ll get condensation problems. I serve mine with Cool Whip because I am a midwestern girl at heart, but you can use ice cream or REAL whipped cream if you prefer.

9 - Catastrophe Kitchen pumpkin pie

Let the accolades pour in. You deserve them!

This could be your pie if you are very neat and fancy. But let's be real - it probably won't look like this staged picture.

This could be your pie if you are very neat and fancy. But let’s be real – it probably won’t look like this staged picture.

 

 

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