with all the halloween decorations being put up across the neighborhood, i’m reminded of a tasty seasonal treat that my mother-in-law would always make whenever we visit her this time of year. it’s her outstanding pumpkin pie. i love pumpkin pie in general but the one she makes for us during autumn family get togethers is totally out of this world. there’s nothing like it. the mother-in-law is an all around great cook so whatever she makes in the kitchen is just totally awesome but for some reason i always think of her fabulous pumpkin pie this time of year. and she never writes down her recipes, it’s all in her noggin. so whenever we want to duplicate what she does in the kitchen, we’d get a pencil and paper ready and watch her do her thing. and just like the ol’ cliche, our attempt at her pumpkin pie never even comes close to what hers taste like.
just in case you’re interested, here’s what we do to try to recreate her masterpiece:

to make the pie dough we combine 2 cups of flour, a tablespoon of sugar and 1/4 teaspoon of salt using a standing mixer. 1 cup of butter is added to the mix. we then whisk 2 egg yolks with 3 tablespoons of milk in a bowl. the yolk mixture is then added to the flour mix and let the standing mixer turn until a dough forms. place the dough on a sheet of plastic wrap and store in the refrigerator for a couple hours.
on a floured surface, roll half the dough into a 12 inch circle. line the pan with the dough and crimp the edges. chill the pie shell for approximately 30 minutes. preheat the over to 350 degrees. line the pie shell with aluminum foil and then add dried beans on top of the foil. bake the pie shell for approximately 45 minutes or until golden brown. discard the foil and the beans. for the filling, lower the oven to 325 degrees and mix 1 1/2 cups of canned pumpkin with 1/2 cup of brown sugar in a medium saucepan. stir the mixture over medium heat for approximately 20 minutes. away from heat whisk in 7 tablespoons of sweetened condensed milk, 6 1/2 tablespoons of evaporated milk, 1/4 teaspoon of vanilla extract, 1 1/2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 2 eggs, 1 egg yolk, 1 teaspoon of ground nutmeg, a pinch of ground clove, a pinch of salt. pour over the pie shell and bake for about 45 minutes. cool and serve.

i don’t know but the secret to my mother-in-law’s pie might have something to do with the type of Hamilton Beach® Mixer she’s using. she’s got this cool Eclectrics® Mixer in her kitchen. it’s bright Moroccan Red and it looks real neat. we have an older brand mixer at home but i have a feeling we’ll be upgrading to a new Hamilton Beach® Stand Mixer real soon. we’ll give this recipe a whirl again once we’ve got the new mixer.