CHEW THIS! Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 16th 2018 edition. By: Blaise Doubman

Pumpkin Pie is a Christmas Tradition
Blaise Doubman

Pumpkin pie is usually a Thanksgiving tradition for most people but for my family and I, it is more of a Christmas tradition. I am not sure when or where it started but for years now, we have had pumpkin pie featured at our Christmas buffet. I guess in retrospect pumpkin pie started appearing on our Holiday tables from as early on as a I remember but changed into more of a Christmas event because we ran out of room at our Thanksgiving buffet!? Ha! No, seriously though, the switch could have been something to do with our tradition of pumpkin muffins with cream cheese frosting for Thanksgiving, which moved the pumpkin pie to the next Holiday, which would be Christmas. Regardless of where the tradition came from, it is a tradition that I am going to gladly keep alive and continue into the next generation.

This is my favorite pumpkin pie recipe and I really hope that it will soon be yours! I love the combination of pumpkin with the pure maple syrup, pure vanilla extract and ground cinnamon. When I originally developed this recipe, I knew that something was missing. I got to thinking about what would pair nice with pumpkin and thought I would try maple syrup. It was perfect! Making this is beyond easy. Basically, you throw everything into a bowl and whisk together. Plus, it makes two delicious pies! One for you and one for a friend? Maybe both for you? No matter how to slice it, this pie is fabulous and will become a part of your Holiday table!

Pumpkin Pie

Use your favorite crust for this recipe. Mine, of course, is a homemade crust used by mixing the ingredients into a bowl and pressing them into the pie dish. Simply mix together 1 ½ cups white all-purpose flour with ½ cup vegetable oil, 2 tablespoons milk, 2 teaspoons white granulated sugar and 1 teaspoon salt. Pour mixture into greased pie dish and evenly press into pie dish. Poke a few holes in the bottom with a fork. Use as desired. This recipe makes 2 pumpkin pies. Do not try to half the recipe to only make one, the recipe will not work. Besides, after taking a bite of this pie, you will be glad that you have 2 on hand to eat – or to share!

2 unbaked pie crusts
1 ½ cans (15 oz each) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 cup white granulated sugar
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt

Start by preheating your oven to 350 degrees F.

In a large bowl whisk together the solid-pack pumpkin, evaporated milk, white granulated sugar, large eggs, pure maple syrup, pure vanilla extract, ground cinnamon and salt.

Pour this mixture evenly between the two unbaked pie crusts. Place the pie plates onto a large parchment paper lined baking sheet. Place into the oven and bake for 1 hour and 10 minutes.

If you notice the crust begins to brown more than you would like during baking, remove the pies from the oven and carefully wrap around a circle of aluminum foil around the crusts.

Once the pies have finished baking, remove from the oven and cool completely at room temperature. This pie is delicious served with whipped cream and or vanilla bean ice cream.

Ask and Answer: I have been getting questions about my “Blaise the Baker” brand. My “Blaise the Baker” brand is still continuing through my cookbooks and new “TRAIL BLAISE” website. Although there is no longer a “Blaise the Baker” website or Facebook page, everything has been merged onto my newest website “TRAILBLAISE”. I hope to see you following along!


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