As any new bride quickly learns there are certain recipes made by a husband’s mother that he really likes a lot. Try as she might the wife just seems to never be able to make some things, “as good as mom’s.”
There are several theories for why this might be true. First, it could be a question of the mother-in-law having superior baking skills learned over a lifetime. Nawwwww….it’s probably that the recipes have been tweaked a bit and those tweaks are not need to know information, therefore not shared. At any rate, there once was a woman who was having just this type of a situation with….her mother-in-law’s pumpkin pie.
Pumpkin pie was this woman’s, husband’s favorite pie. It was indisputable, in that family, that his mother baked them better than anyone else. To protect her place in her son’s affections and palate, the mother-in-law would never share her pumpkin pie recipe with anyone. Nor, would she allow anyone in her kitchen while she was making this outstanding masterpiece of Thanksgiving delight.
This was never a problem while the good mother-in-law was alive. For it was a strict tradition that she would provide the pumpkin pies at every family get together. However, after the well-loved woman passed behind the veil, Thanksgiving pies became an absolute nightmare for her daughter-in-law.
Every year she would try to find a recipe that was as good as her mother-in-law’s. She asked friends for their favorite recipe. She even went so far as to take classes in pie making. Year after year, pie after pie the result was always the same…”not as good as mom’s.”
Now this young woman had much more patience than God ever measured out for me. I am pretty sure that at some point, a pumpkin pie would have ceased to be a dessert and would have be transformed into a high velocity missile. Of course, at that point, I would have, had something to repent and be thankful for…retribution and excellent aim.
Eventually, even this saint of woman reached the end of her pie providing patience. She just gave up trying to duplicate her mother-in-law’s favorite pumpkin pie recipe and used the recipe on the back of the Libby’s pumpkin pie filling can.
At the dinner table surrounded by family and friends, as she served the pumpkin pie garnished with a roll of her eyes. Her husband took one bite and enthusiastically exclaimed, “Just like what mom used to make!”
So in the interest of promoting domestic tranquility and harmony around this year’s Thanksgiving table, here is the recipe from the back of a Libby’s 100% Pure Pumpkin, 15 ounce can. You know, the one that is “just as good as mom used to make.”
May your Thanksgiving Day be filled with kindness, good-will and love. May any and all friction between families and friends be healed. May we all be thankful for what is most important…each other. May everyone have safe travel. May we all take time to thank a loving God for his many blessings!
Libby’s Pumpkin Pie Recipe
Preheat oven to 425 degrees
Buttery Flaky Pie Crust:
1 1/4 cups of all-purpose flour
1/4 teaspoon salt
1/2 cup chilled butter, diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter with two knives, or a pastry cutter until the mixture resembles course crumbs. Stir in water, a tablespoon at a time, until the mixture forms into a ball. Sometimes I do have to add an extra tablespoon or two of water.
Wrap in plastic and chill for 1-2 hours.
On a lightly floured surface, roll dough out to fit 9-inch pie plate. Place dough in pie plate, spread out evenly and pinch the pie dough edges up until they are about 1/4 inch above pie plate rim.
Pumpkin Pie Filling
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15-ounce) Libby’s 100% Pure Pumpkin
1 can (12-ounce) Carnation Evaporated Milk
1 unbaked 9-inch pie crust
In a medium-sized mixing bowl combine sugar, salt and spices. In a separate small bowl beat eggs until combined. Add beaten eggs, pumpkin to the sugar and spice mixture. Gradually add the evaporated milk. Beat with whisk until combined and smooth. Pour into pie shell.
Bake in 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted in the center of the pie comes out clean. Cool and serve with whipped cream.
Blogger’s note: In the interest of recipe full disclosure…I use 1/4 cup brown sugar and 1/2 cup white sugar. I also cut back just a little bit on the cloves.