Happy Belated Thanksgiving!


I’m a bad blog owner.

I use to post a recipe nearly everyday-now I barely post a recipe every week.

I use to carefully position my food for pictures, cutting the perfect piece and smoothing out every imperfection-now I slap a piece of whateverImake on a plate and call it “unique looking”.

Clearly, something has gone sour-and I nearly certain it’s TIME.  There are not enough hours in a day and I find myself scrambling to squeeze baking and blogging into my already hectic schedule.

I’m going to try to devote more time to Chomps of Life, really I will, but until then, I’ll just have to humor you with a sorry looking pumpkin pie.

It’s a little different than a traditional pumpkin pie-it is more smooth and custardy, perhaps reminiscent of this pumpkin pudding pie.  In addition this recipe is more high maintenance than canned pie filling: it relies on cooking the pumpkin puree to accentuate the flavor of the pumpkin. That said, if you’re willing to put in the effort, you’ll be rewarded with a delightful treat.  This Thanksgiving I tripled the recipe and ended up with six pies! I know what I’ll be eating for breakfast, lunch, and dinner,tomorrow for the next week.  😉

Pumpkin Pie

Recipe from Flour by Joanne Chang

  • 1 unbaked pie crust (I used store bought, shhh!)*
  • 1 16 ounce can pumpkin puree
  • 2/3 light brown sugar, packed
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp fresh nutmeg
  • pinch of ground cloves
  • ½ tsp salt
  • ½ cup + 2tbs sweetened condensed milk
  • 2/3 cup evaporated milk
  • ½ tsp vanilla
  • 3 eggs
  • 1 egg yolk
  • ¾ cup heavy whipping cream
  1. In a saucepan, combine the pumpkin puree and brown sugar.
  2. Cook at medium heat for 40 minutes, stirring occasionally.
  3. Take the mixture off the stove and add the spices, condensed milk, evaporated milk, and vanilla.  Whisk until smooth.
  4. In a separate bowl, whisk together the heavy whipping cream, eggs, and egg yolk.
  5. Add the pumpkin mixture to the egg mixture, and whisk until smooth.
  6. Pour the filling into the pie crust, and bake at 350 degrees for 40-50 minutes.  The pie is done when the center of the pie still jiggles slightly.  Insert a knife halfway between the center of the pie and the edge, and if it come out clean, the pie is finished.  Be careful because pumpkin pies become spongy if overcooked, so it’s better to err on the side of a little too puddingy.
  7. Chill the pie until completely cold, and then serve with whipped cream.  ENJOY!

P.S. My brother Phil got me a macro filter set for my birthday (which was about a week ago!) which enables me to take super close up photos (like the one above).  Definitely some more of those in the future  😀

P.P.S. My brother Jon got me an eco light for my birthday, which will allow me to take photos at night! The pumpkin pie is an example of me using my new light, and I think the lighting almost looks natural.  Pretty cool amirite?