Enjoy Grandma Moe's Famous Pumpkin Pie Recipe from Rebecca Grasley's Cookbook

Key Highlights :

1. Pumpkin pie is a Thanksgiving favorite and originates from cookbook author Rebecca Grasley's grandmother, Moe.

2. The recipe has been served at The Pie Hole, Grasley's Los Angeles-based pie shop enterprise, since the shop's very beginning.

3. A customer once insisted that Grasley give him the recipe, claiming that it was the best pumpkin pie he'd ever eaten - and offered to pay $100,000. She refused, of course.

4. Today, you can have it for the price of her new book - or a newspaper subscription.

     Thanksgiving wouldn't be complete without a delicious pumpkin pie, and this recipe comes straight from the kitchen of Rebecca Grasley's grandmother, Moe. Moe's pies were locally famous in Grasley's hometown of Berwick, Pennsylvania, and it's no surprise that the same recipe has been served at The Pie Hole, Grasley's Los Angeles-based pie shop enterprise, since the shop's very beginning. In fact, a customer once offered to pay $100,000 for the recipe, claiming it was the best pumpkin pie he'd ever eaten! Now, you can try this delicious recipe for yourself with the help of Grasley's new cookbook, “Pie is Messy” (Ten Speed Press, $28).

     This recipe makes one 9-inch pie, so gather the following ingredients:

     - 1½ cups pumpkin puree, homemade or canned

     - 1 cup sugar

     - 1 teaspoon kosher salt

     - 1½ teaspoons freshly grated nutmeg

     - 1½ cups whole milk

     - 4 eggs

     - 1½ teaspoons vanilla extract

     - Ground cinnamon

     - Whipped cream (optional) for serving

     Preheat the oven to 400 degrees. In a large bowl, combine the pumpkin, sugar, salt and nutmeg, mixing with a wooden spoon until well combined. In a medium bowl, whisk together the milk, eggs and vanilla. Pour the milk mixture into the pumpkin and stir to blend well.

     Roll out the crust and transfer it to a 9-inch pie pan. Trim and flute the edge. Spread the pumpkin filling in the pie shell and sprinkle the top with cinnamon. Bake for 30 to 40 minutes, or until a knife inserted halfway between the center of the pie and the edge comes out clean. Cool on the counter until room temperature, at least 2 hours, before serving — or refrigerate until you’re ready to eat. Serve with whipped cream, if desired.

     Enjoy this classic Thanksgiving dessert, made with the help of Grandma Moe's famous pumpkin pie recipe from Rebecca Grasley's cookbook!

Continue Reading at Source : mercurynews