Ma’s Pumpkin Pie
Brenda firmly believes Thanksgiving celebrations need pumpkin pie, and that her mom’s recipe is the best.
Brenda and I are really grateful you’re following along on this food blog journey. This project is something that Brenda’s wanted to do for 10 years - for various reasons it wasn’t until 2019 that it’s finally coming to life.
During a quick Labor Day weekend trip to visit the Drakes in Victor, ID, Brenda and I were cooking in her kitchen when she joked about putting a clause in her will about how I needed to publish all of her recipes online. After a good belly laugh I said something to the effect of, “You know, you can still be alive and share your recipes with everyone, right?”
When I returned to Austin I was laid off from my marketing job at a high-end shaving company. One of the first things I did was call Brenda. “It’s now or never. We’re either creating this food blog or not!” Nothing like being dramatic to get the ball rolling. Ha.
Since launching in October it’s been incredible to reconnect with all y’all over food again. Thank you for you love, support, feedback, and encouragement. From using Brenda’s recipes to teach classes on how to knead bread, to using Brenda recipes to incentivize your kids to finish chores, we love hearing your stories.
Here’s to a wonderful Thanksgiving. We hope it’s full of gratitude, love, and friendship for each and everyone of y’all.
xoxo, Brenda + Chelsea
Ma’s Pumpkin Pie
Prepare one (unbaked) bottom pie crust for a 9" pie plate, or two 8" pie plates.
Fit the bottom crust into the pan, trim and finger crimp* edge. Set aside.
In a medium mixing bowl, combine:
1 can (15 oz) pumpkin puree (Libby’s recommended)
3/8 cup brown sugar
3/8 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/16 tsp ground cloves
1/4 cup + 3 Tbsp heavy cream
1/2 cup milk
Mix with a wire whisk until smooth. Pour into the prepared pie shell(s). Bake at 350F for 60 to 90 minutes or until tests done, when a table knife or toothpick comes out clean. Cool. Serve.
Top with freshly:
whipped sweetened cream
Brenda tips:
Brenda believes Thanksgiving celebrations need pumpkin pie, and her Mom’s recipe is the best.
Window to B’s Kitchen…
*Although not a pumpkin pie, (it’s Dad’s Favorite Cherry Pie) this gif teaches us how to use both of our thumbs to finger crimp pie crusts.
NOTE: we know pumpkin pies don’t have top crusts…you silly goose. We just wanted to show you how to finger crimp.
Dad's Favorite Cherry Pie
Learn how to make a flaky pie crust (the secret is a heavy whipping cream and sugar topcoat), and how to finger crimp the edges (for that “local bakery” look).
Brenda’s love of pies comes from her family. While each member of her 15 person family (remember, she’s one of 13 kids!!!) her Dad reallllllyyyyy loves pies. While cherry has always been considered his favorite, he’s known for letting the cherry pie rest for a few days while he enjoys all the other pies during Thanksgiving. He’s adamant that the melding of the sugar and cherries requires a couple days to reach perfection.
It might sound wild, but give it a try. He really does have it figured out!
This cherry pie recipe is very simple, but check out the “Window to B’s Kitchen…” to see how Brenda takes a regular cherry pie to an extraordinary cherry pie. Cutting designs, topping, trimming, crimping, cream & sugar . . . pie perfection! Pro Tip: these techniques can also be used on any pie.
Dad’s Favorite Cherry Pie
Prepare one (unbaked) bottom and top crust to fit an 8" pie plate, fitting the bottom crust into the pan.
Into the prepared shell, pour:
1 can (21 oz) cherry pie filling
Sprinkle with:
2 Tbsp sugar
Cover with prepared top crust. Crimp edges together by pressing with a fork along the rim of the pie tin, catching both the top and bottom crust. Brush top with:
heavy cream (or milk)
and sprinkle liberally with:
sugar
Bake at 350F for 60 minutes.
Window to B’s Kitchen…
Brenda recommends using a table knife to cut designs into the top crust, prior to placing it on the pie. This will result in a more beautiful pie and provide a vent for the steam that naturally builds during baking. Note: keep the crust on the bottom plastic wrap for easy transfer to the pie.
After cutting out the desired shape into the top pie crust, flip to cover the pie filling, remove plastic wrap, and trim the excess crust from the edges.
Using your thumbs, finger crimp the edges of the pie crust.
Brush the top of the pie crust with heavy cream (or milk) and sprinkle liberally with sugar.