So my mother comes home, announcing her work is having some kind of get-together and they had asked her to bring something. She didn’t know what until she got home. “A pie,” she insisted. But at the same time, she didn’t really want to drive 20 miles to Costco for a pie. So instead, she requested me to make one.
Fine, one Pumpkin Pie pronto.
We took a trip up to the base to gather the ingredients.
- 1 Large Can of Pumpkin Pie Filling
- 1 5 fl-oz of evaporated milk
- 1 pie shell
- Along with that, 2 eggs.
I made the pie during my short break in between work. The last pumpkin pie I made was on Thanksgiving eve, 2010 when a blizzard hit and I was snowed-in from school. My attempt was successful. After all, what were the chances of failing at making something that’s already done for you and all you had to do was just throwing it in a shell and sliding it in the oven? I like my chances.
Here’s the thing though, last time, I ended up with two pies and I had my suspicions that I’ve purchased the wrong kind of pie shell when I saw the different kinds of pie shell at the supermarket, regular and deep dish. After measuring both of them to see the difference, I decided on the deep dish shell. It didn’t seem that big of difference to me and I couldn’t be more wrong.
I took the pie shells from the freezer and set it on the cookie sheets to let it thaw. Then I cracked two eggs, one-handed I might add, into a large deep bowl and beat it.
Here’s the fun part, I took a can opener, opened the large can of pumpkin guts with spices, and dumped it into bowl with the eggs.
Don’t throw away the can yet!
Open the can of evaporated milk and pour into the large pumpkin can. Oh and don’t forget to shake it first before opening it. Swish it around and maybe use a spoon to gather the pumpkin remain with the milk. We wouldn’t want to waste anything.
Pour it into the bowl.
Use a spatula to mix the filling until it resembles what you see when you eat a pumpkin pie. Hint: see the pictures. You can always enlarge the photo to look closer.
Using a large spoon, I scooped the filling into the pie shell so I wouldn’t make a giant mess. That was the first time I noticed the difference between the pie shell I used last time and this time. It was indeed deeper. So I did get the regular pie shell last time. I scooped the rest into the shell.
Note: be careful when you get to the top, it might overflow.
Following the instructions on the can, I placed the pie on a cookie sheet and slid it into a 425 ºF preheated oven for 15 minutes or so, then changed the temperature to 350ºF and let it bake for another 55 minutes or so (it read 50-60 minutes on the can). This is the result I got. Unfortunately I won’t get to taste it so I have no clue how it turned out but it’s sure nice to look at.