Pie Week, Day 3: Pumpkin Pie

Once upon a time (way back in the middle of the summer), six bloggers put their heads together and decided that something needed to be done about the fact that they couldn’t actually spend time in the kitchen together.

So they put on their aprons and decided to bake together anyway.

And the idea for Pie Week was born.

Y’all know from the 25 by 25 that #6 Learn how to bake a pie crust from scratch, is something I’ve wanted to needed to tackle.  So the moment that we agreed on Pie as The Theme, I did a little happy dance.

The only requirement for our week of festive Reindeer Games?  We all had to use Kirsten’s No Excuses Pie Crust.

Kirsten Believes In Butter and I Do Too so her crust as Our Standard was a perfect starting point.

Plus, with a name like “No Excuses” instead of Martha Stewart’s more intimidatingly named Pate Brisee, I was sold on the fact that I might actually be able to…make it.

After reviewing the recipe more than a handful of times (it was probably more like 20), I set the scene.  I froze my butter, iced my water down and pulled out the dough blade for my food processor.

The first rule of boldly going into the unknown: Be Prepared.

And as a reward for my efforts, I was greeted with this lovely sight…

Not one crust, but two crusts!

By the way, did you know how insane it is to try to photograph your food while you’re making it?  I found myself completely and utterly unprepared and at a loss.

As it turns out, those cooking bloggers are NOT playing around.

For the filling, I used the recipe from the back of the store brand pumpkin puree can.  There was no recipe development or “tweaking.”  I played it safe and trusted The Can.

Andy Warhol, beware.

Did you know that Pumpkin Pie is a custard pie?

Me neither.

Until I cracked the eggs in, gave the mixture a whirl with my hand mixture and proceeded to be astonished by the vast quantity of filling I had managed to produce in such a short span of time.

Originally I was planning on making mini-pies in a muffin tin.  So cute, right?  But once I got a good look at my pie filling and my crust, one regular-sized pie seemed like the appropriate choice.

So I pulled out Marcus’ Baube’s pie plate (which I had given absolutely no thought to until that very moment in time), pressed the crust into it and got baking.

The spicy-sweet scent that permeated the house was unbelievable.  Even Marcus: Dessert Hater remarked on how wonderful it was.

And after an hour, the finished product.

Obviously I spent a lot of time trying to beautify the edges of the crust. 😉

When it came time to devour it, I brought it over to my parents’ house as an offering to accompany the beer tasting we did on Sunday evening.  Mom offered to action a batch of homemade whipped cream to go with it, but we all agreed that there’s a certain je ne sais quoi to the canned stuff.

Perhaps the best discovery to come from all of this is the fact that in our house it can now be Thanksgiving all year long.

You may now refer to me as Kat: Pie Baking Survivor.


And because the buck does not stop here, you absolutely have to get to know my fellow partners in crime!

Wednesday – Kat from Tenaciously Yours, (Obviously)

Last but not least, our progress thus far…

Pie Week, Day 1 – click here to see Kirsten’s Monday entry – Apple Tart with a Cheddar Streusel ToppingMarcus loves apples and Marcus loves cheese so this is definitely one I’ll be springing on him.

Pie Week, Day 2 – click here to see Jeanne’s Tuesday extravaganza – Bananas Foster Fried Pies.  I SLAY MYSELF.

Up Next: Mads from La Petite Pancake tackles a fruity, multi-berry confection.  Will I wish I were right there with her in her California kitchen?  Yes.

What is your favorite kind of pie?

p.s. Edited to add, I’m taking part in the Loving the Pie party!

Want to know more?  Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press.


25 responses to “Pie Week, Day 3: Pumpkin Pie

  1. Great job on the pumpkin, Punkin!
    So. Very. Proud. It’s beautiful.

  2. Hooray for pie week! Funny thing about making your first pie crust, for me it was terrifying and now, it’s my favorite part of baking. Photography & cooking require a special hand cleaning process 😉 You learn to get creative or be like me and scrub everything at the end.

  3. You did such a good job! I am so proud. That’s the same crust recipe I always use. My trick for nice edges is using a rolling pin along the edge of the pie dish to break off the crust at the rim. Nice clean finish. I love pie week! Three Cheers for Kat the Pie Survivor.

  4. Lovely first pie, Kat!

    But let’s sidebar here – Marcus : Dessert Hater? I can’t comprehend that phrase, who the eff hates desserts? I’m sure he has some ah-mazing qualities that make for that ginormous pitfall…but right now, I’m (lovingly) giving him a big ol’ side-eye.

    Pie on, dear one! You rocked it!

  5. Nicely done! I am just now looking at berry pie recipes and discovering that it’s pretty much berries and sugar. I’m not sure why this was so much scarier than my homemade custard pies. Pumpkin pie sounds like the perfect breakfast right now 🙂

  6. YUM!!! I still have never made a pie from scratch! Crazy to think. But after seeing how easy the pie crust is to make, I think I can do it!

    Congrats on your first pie!

  7. If I ever had to pick two foods I couldn’t live without butter would definitely be one of them, along with sourdough bread. I Do Too.

    The pie looks fabulous Kat!!

  8. Congrats on your first pie from scratch! (They rule, don’t they, so much better than pre-made crusts!) It looks really nice.

    On a side note, I’m really annoyed when recipes say stuff like ‘pumpkin pie spice’ – I wanna know what’s in this spice mix, so I can make it myself! (Of course, the answer is only a quick google search away, but still.) I live in Norway, so if I want a pumpkin pie (or sweet potato pie – my favourite!), I have to make it very much from scratch – no canned pumpkin, no spice mixes.

    Anyway, just wanted to say well done! I sort of made a small contribution to Pie Week myself, actually, over on my own little blog. (I came here via Kirsten’s blog, which I found via a google search for cornmeal rolls. Isn’t the internet a wonderful thing?)

  9. What a lovely pie! ‘Tis the season for baking, isn’t it? May there be more pies in the future for you.

  10. I Believe in Butter, too – but also Believe in Real Whipped Cream! Can’t believe you turned down your mom’s offer to literally whip up a batch…
    I am not a big crust lover (I KNOW), unless it’s thin, flaky, and really good – a rare find indeed. My favourite kind of pie would be lemon meringue or key lime or pumpkin – in a graham wafer crust. Sorry, can’t narrow it down to one 🙂

  11. Mmmmm pie! Props to you for making it from scratch – I’m so lazy when it comes to that!

  12. I am SO impressed! What a gorgeous pie! It’s hard to believe it’s your first, it looks that good.

  13. Congratulations of making such a lovely pie your first time. No doubt you are now hooked on baking pies! Been enjoying this Pie Week very much.

  14. Look at you! Awesome, lady! I need to try my hand at crust sometime. Oh, and I totally hear you on taking pictures while cooking/baking. I need an assistant! My hands are all dirty and I can’t let something burn while I try to take a picture.

  15. I’ve said it before, and I’ll say it again–you ROCK!! Way to go. Your first pie is beautiful. SO proud of you! And that whole thing with Marcus and dessert? I think you will soon be filing that away under Things Marcus Thought He Hated Until He Married Kat.

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  17. Oh yum! This was a fabulous idea! Your pie turned out awesome…now if only there were a way to share it across the internet 🙂

  18. This is my weekend project! I’m kind of terrified by the idea. For some reason, working with dough just freaks me out. As for favorite pie flavors- I’ve never met a pie I didn’t like, but I’m partial to chocolate silk pie.

  19. My favorite pies are chocolate cream and strawberry. Making a pie from scratch seems daunting, you make it look easy.

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