Gert Saffrin’s Fantastic Pumpkin Pie

Of the many things I’m grateful for this Thanksgiving season, close to the top of my list is Gert Saffrin’s Fantastic Pumpkin Pie recipe.

Why? Because her recipe is the reason I like pumpkin pie.  As a kid, I never had a taste for it, but once in the Saffrin family, Gert’s pie won me over. Gert always served it chilled with Readi-Whip cream squirted on top. Festal Brand is the canned pumpkin you’ll need to buy. Nothing else will do.

(For an interesting story about the pumpkin pie recipe of the back of a Festal Brand golden pie pumpkin can, you can read Marian Biersdorf’s tale and about her recipe at Minnesota Public Radio.)

 

In honor of what would have been my mother-in-law’s 94th birthday on November 18, 2012, I’m giving you this prized recipe. And, along with it, Brenda Steen’s Fabulous Pie Crust recipe (which to make will require a food processor). The two go together like a hand in a glove. This Thanksgiving, nix the store-bought version and treat yourself to this legendary pie.

Gert Saffrin’s Fantastic Pumpkin Pie recipe

1-and-a-half cups of Festal canned pumpkin. And yes, Gert would tell you the brand matters.

2/3 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon salt

2 eggs

2 cups Carnation evaporated milk

1/4 cup water

1 teaspoon vanilla

Instructions:

In a large bowl, combine the first 7 ingredients (through the eggs) and mix together well. In a separate medium-sized bowl, mix together milk, water and vanilla. Add the milk/water/vanilla combination to the first bowl and stir until there are no lumps.

Pour batter up to the rim of an unbaked, unfork-pricked pie crust.

Bake 400 degrees for 8 minutes to set crust. Turn oven down to 350 degrees for another hour.

Jiggle. If liquid in center – continue to bake until it is done.

Brenda Steen’s Fabulous Pie Crust recipe

1 crust

1 cup flour

1/4 teaspoon salt

1/4 cup butter, cut in tablespoon-sized chunks

3 tablespoons of cold water

In food processor bowl, combine flour, salt, and butter. Cover and whirl until the ingredients resemble coarse crumbs. While the processor whirls, toss the cold water in all at once and continue to process until the mixture forms a ball. Makes 1 crust or the top of one pie.

This recipe combines well – I can make 3 crusts at once in food processor.

Put crust on flour-dusted board. Roll crust out and then place in pie tin. Add your favorite pie ingredients.

Happy Thanksgiving everyone. I am grateful for YOU.