Today on Lakeside Table it’s Flashback Friday! Last year about this time, my eldest step daughter, Alexandria, turned 25. How did that happen? First of all before I go any further, I have to say, I am completely blessed with not 1 but 2 incredibly smart, beautiful, charming, and loving step daughters. Now that all 3 kids (Carver, Brianna, and Alexandria) are growing into their young adulthood, it warms my heart to see not only how they are growing up but also how they’ve grown together. Sigh... 🙂
For Alexandria’s birthday dinner last year, she asked for her Dad’s Steak n’ Shake hamburgers (yum! yum! yum!), my home fries, and her favorite… pumpkin pie!
On their birthdays, the kids get to pick if they want to eat out or if they want to eat at home. As happy as I would be to go out to dinner, I am more than happy to make them whatever they want. More often than not, they ask me to cook. That is high praise in my book!
Alexandria’s birthday pumpkin pie
Jerry and I started dating when Alex was 15. She may not have had a pumpkin pie for her Sweet 16 birthday party, but I am pretty sure she’s had one ever since. Usually her sister Brianna has made them for her. I remember one year when Bri was 11, she came bustling into the kitchen proudly beaming that sissy really liked her pumpkin pie and would I help her make one. We followed the recipe off the can of Libby’s pumpkin and it’s what we’ve done ever since.
Years ago for a Thanksgiving dinner, I made a pumpkin pie from an actual pumpkin. I baked the pumpkin, dug the seeds out, mashed it to a pulp, and then cooked it with the spices and eggs. Guess what, it didn’t taste any difference than if I used a can of pumpkin. How deeply disappointing! If you’re going to go through all the hard work and hassle of doing something from scratch, it should be earth shattering delicious! Or at the very least, it should be somewhat different than if it came out of a can or a box. I’m just sayin’.
My homemade fresh pumpkin pie was nowhere near remarkably different from the canned variety. There’s a reason why Libby sells a kazillion dollars worth of canned pumpkin every year!
My recommendation is if you want to go all out on your pumpkin pie this year, get a can of pumpkin but make your crust from scratch. Skip over to this Homemade Pie Crust post and check out how easy it is make. Add a little extra zing by cutting little leaves out with a knife or use a handy dandy cookie cutter.
If making a pie crust isn’t on your list of things to do, grab a Pillsbury’s piecrust in the refrigeration isle at your local grocery store. It’s super tasty and mighty flakey too!
In the meantime, we’ll be enjoying Alexandria’s birthday pumpkin pie.
HAPPY BIRTHDAY ALEXANDRIA!!!
We Love you, Alex! ❤️
Libby's Classic Pumpkin Pie Recipe
Classic Pumpkin Pie Recipe - Why not have a birthday pie? Jazz it up with crust cut outs and pretty candles! | www.lakesidetable.com
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger ground
- 1/4 teaspoon cloves ground
- 2 large eggs
- 1 can pumpkin 15 ounce
- 1 can evaporated milk 12 fluid ounces
- 1 pie crust unbaked
- can opener
- bowl and whisk
- pie dish
- Preheat oven to 425F. Beat the eggs in the bowl until yolks and whites are well combined.
- Mix in all the other ingredients and stir until smooth.
- Put the unbaked pie crust into the pie dish. Pour pumpkin mixture into the shell.
- Bake for 40-50 minutes or until it doesn't giggle when you move it. If you prick it with a knife in the center, the knife should come out clean. Cool on a wire rack for 2 hours.
- If you don't serve it right after it's cooled, refrigerate. Top with Cool Whip (our favorite), whip cream, or Redi Whip.