The most devastating thing happened to me earlier this week. Aaron and co are here from Queensland for Easter and he has been at me the whole time they have been away about how I better make him a pumpkin pie the minute they arrive. Obviously it made sense to make one for Good Friday seeing as Donna loves it too and all the family would be there.
Since I began making pumpkin pie many years ago, I have always used the same recipe, the "Perfect Pumpkin Pie" recipe from Chowhound. I, of course, thought I had the recipe saved somewhere, but I was rudely awakened to the fact that I did not, when I went to their website the day before to make it. The site that has been closed down after 25 years. Suddenly, just days before I needed the recipe again.
Now, I have truly made this pie dozens of times. I sell them every Thanksgiving and sometimes in between, but did I have the recipe written down, printed, saved, other than the link? No I did not. Cue panic.
After hours of attempting multiple ways to get it (or remember it perfectly, which to be honest I was too frightened to do, what if I got the number of eggs wrong or something?!), I finally came across a tutorial of someone making it on YouTube here, so I watched it and thankfully she not only showed it step by step - all the measurements were shown on screen. I won the recipe lottery today! The Chowhound Perfect Pumpkin Pie recipe will live to see another season, at my hand. To the people at Chowhound, thank you for giving me what truly is - The PERFECT Pumpkin Pie recipe. I will cherish it for always.
THE PERFECT PUMPKIN PIE
Crust:
113g Butter
1 Tablespoon vegetable oil
1 Tablespoon sugar
1/4 Teaspoon Salt
1 1/3 Cups plain flour
Filling:
1 Can 425g pumpkin puree
1 Can 397g condensed milk
2 Eggs
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
1/8 Teaspoon ground cloves
Crust:
1. Melt butter and cool slightly, before adding oil, sugar, then salt.
2. Mix together until well combined, then add flour and stir until a soft dough is formed.
3. Scatter the dough into a deep pie dish (or I use a tart dish with a removable base) and press the dough into the base and up the sides until neatly in place.
4. Use the bottom of a measuring cup to press the dough flat and smooth.
5. Cover and place in the fridge for 1/2 an hour, while making the filling, at this stage, preheat the oven to 160 degrees celcius (fan forced).
Filling:
1. Whisk together all filling ingredients until smooth.
2. Pour into the cooled base and bake for 50-60mins.
3. When the pie is cooked, it will puff up and be slightly brown on top. The base will be firm, with a little jiggle in the centre.
Serve with fresh whipped, or canned spray cream if you want it the real American way hahaha.
Honestly I am so grateful to have found this recipe. Never letting it go!
Thanks for the memories Chowhound! ❤
