"Look at me, I'm Sandra Lee, Lousy with Virginity"...
Am I the only person how hums this song from Grease every time I catch Sandra Lee's Semi-Homemade show on the Food Network?
Well, I like her TV show, but I prefer the challenges that go with not making semi-home-made. But I had an emergency over Thanksgiving and this recipe worked perfect. BTW, I actually adapted this from a recipe I read on the Mystery Lover's Kitchen blog, Julie Hyzy, author of the White house Chef murder mystery series (her new book in the series, Buffalo West Wing hits the stores in early January). Other than the semi-homemade joke and the chance to put a show tune up on my blog, this recipe has nothing to do with Sandra Lee, or Sandra Dee or Virginity (or even Buffalo). But I digress...
My emergency...
My visiting family arrived late on Wednesday night, just hours before the Thanksgiving meal. I asked my nieces and nephews what they most wanted to eat on Thanksgiving. They all screamed for pumpkin pie.
I didn't know... As god as my witness, I just didn't know. I also hadn't planned for a pumpkin pie. There's stuff involved, pie crusts to be made, pumpkin to be broken down, ingredients I didn't have.
But, with a little "semi-homemade" help, I did have everything I needed to make this pie and make my nieces and nephews happy!
Here's what I did...
1 16 ounce can of Pumpkin (drained)
3 Eggs
2 tsp Pumpkin Pie Spice
2/3 cup Brown Sugar
2 cups Buttermilk
pinch Salt
2 TBS Butter, room temperature softened
- Allow the pie shell to thaw to room temperature
- Pre-heat oven to 425 degrees
- Mix the dry ingredients, then the pumpkin and butter, then the eggs one at a time
- Finally, add the Buttermilk and mix well
- Bake for 10 minutes at the 425 degree temp to form a skin on the top of the pie
- Reduce heat to 325 and bake for an hour 45 minutes. Julie says her times vary from 1 hour to 2 hours. You know when the pie is done when the skin cracks. Mine took 1 hour 45 minutes.
I just love the extra little tang the buttermilk adds to the recipe. With all the seasonings and flavors, it is very subtle. Just a little something extra that separates your "semi-homemade" pie from a can and the freezer into something special.
The young'uns loved it. It's good to have one of these "Semi-Homemade" recipes laying about for just such an emergency!
...
I've never seen buttermilk added to pumpkin pie, I bet it's delicious. I make my grandma's pumpkin pie recipe every year for Thanksgiving, which has evaporated milk. So good.
ReplyDeleteLove the idea of buttermilk, Dave. And thanks for the shout-out! So happy this worked for you. I think I'll try the buttermilk option next time I make this!
ReplyDeletePumpkin pie is classic! This one is a bit different but I'm a buttermilk gal so I'm thinking it's gotta be good. Have a great weekend Dave!
ReplyDeleteHe's brilliant. Buttermilk. OF COURSE!!! A must-try. :)
ReplyDeleteLeave it to you to change up pumpkin pie and make it better. Hope Jackie is better. I'm sick too. Took all of my energy to do the last two posts. David looked at Jackie's picture and looked at me and said, "You two both look sick".
ReplyDeleteI like that you sing along to life. I do the same. Maybe I watch too much tv, listen to too much radio, but many events in life remind me of a song and I just bust out with it. I can't see a goose without singing "Gooses. Geases. I want my goose to lay gold eggs for Easter!" Willy Wonka
ReplyDeleteYou are so right Dave, buttermilk always adds a little something extra. I try to use buttermilk whenever I can in my recipes. This pie sounds delicious. I would never have thought to add buttermilk to pumpkin pie!!
ReplyDeleteButtermilk is always a nice addition to baked goods! It adds a nice texture and great flavour too!
ReplyDelete