Pie Crust Promises

Dear Vanessa,

Last November, I promised to make you a pumpkin pie. You love pumpkin pie.

November would have been a perfect month for it. But we had chocolate chip pumpkin cake for you birthday, and went to Uncle Bob's for Thanksgiving.

December came and went in a whirl.

Mother Nature covered us in snow in January and February.

And now here we are in March.

And still, no pumpkin pie.

I was going to make you a pumpkin pie today. I had all the ingredients assembled. But it was sunny and lovely outside. And it is the first day of Spring.

Alas, still no pie.

Mary Poppins warned of "pie crust promises"--easily made; easily broken. (And she didn't mention they are usually tasty promises, too.)

So my promise sits on the shelf, with the can of pumkin waiting to be a pie. Perhaps tomorrow.

Until then, here is the recipe I intend to use. It is adapted from my good old pal, Jim Beard. That man loved some pie.

I promise you'll like it, too. Soon.

Pumpkin Pie, as promised

Makes one 9" deep dish pie

Preheat oven to 350 F.

Ingredients:

2 cups cooked or canned pumpkin

1 cup dark brown sugar

2 cups half and half (slightly warmed or at room temperature)

5 eggs (at room temperature)

2 tbsp finely grated fresh ginger

2 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp salt

1-9" deep dish pie pan with gingersnap cookie crust*

Method:

1) Combine all filling ingredients in a large mixing bowl. Beat well by hand or on low to medium speed with a mixer until well combined.

2) Pour filling into prepared pie crust. Let sit for 10-15 minutes. Tap out any bubbles that may rise to the top.

3) Bake in a preheated 350 F oven for about 45-50 minutes, until the filling around the edges is set, but it is still a little loose in the middle.

4) Cool on a wire rack to room temperature--at least 2 hours.

5) Serve warm or chilled. Delightful with whipped cream.

*To make gingersnap cookie crust, crush about 8 oz of gingersnap cookies with a rolling pin, food processor or blender. Place in a mixing bowl and add enough melted butter to bind. Press inCto a 9" deep dish pie pan. Chill for 15 minutes before pouring in filling and baking.