I have never c̶o̶o̶k̶e̶d̶ baked a pie before and I do not own even the most rudimentary pie baking utensils – imagine my surprise at the bravery of Auntie Jodi’s Baking Co. when I received the offer to try one of their pumpkin pie kits and enlisted to bake a pie of my own.
I am thinking this might be a pretty big journey for me, so I might have to whittle some down to fit on Instagram, if that is the case I will put most of this on my website for all the juicy, uncensored pie details.
I was particularly anxious to get a pie baked because pumpkin pie is usually eaten up north over there in the North America, during the autumnal season and winter. A staple dish for thanksgiving and not out of place at a Christmas dinner either. Over here in New Zealand it is the height of winter. Now that we have Matariki as a public holiday in NZ I think we are still figuring out and trying finding national traditions for Matariki. Traditionally Matariki is a: “…time to reflect, to be thankful to the gods for the harvest, to feast and to share the bounty of the harvest with family and friends.” maybe pumpkin pie could fit into Matariki?
Canada day was on the 1st of July and I see this product has some origins in the Great White North. Well damn I kind of missed everything. The weather is totally appropriate for a pumpkin pie though and if you think July Christmas should be a thing, well let’s just go with that…
There is very little sh1t that we need to add to this kit, but the big one would be the pie crust.
So in a rush to get my pie in the oven, I was unable to find a suitable pie crust – So I decided to further challenge myself and set myself up for disaster by making my own out of some short crust pastry sheets. Also I don’t have a pie dish in my baking drawer, so let’s just plasticine’d one together into cake tin. How hard could it be? I did a real half ass of a blind bake, just to be sure, but future sh1teater from after the pie is finished, told me that may not have even been necessary as the crust was a little darker than I would’ve liked at the edges. (Don’t tell anyone that I trimmed the edges to get a good photos, but even the browner bits tasted just fine.)
Ok next is the good sh1t – the actual pumpkin pie mix – the filling if you will. Time to open the packet of mix which had enough of this magic pumpkin pie powder to make 2 x large 9in (22.86cm) pies. I measured and threw it together with the minimal extras required (2 eggs and a can of evaporated milk) and mixed. It said I could use an electric mixer, but I must be actually awesome at baking because I just used a whisk and the mixture mixed up real well and went smooth.
Next, I poured it into the pie crust and lobbed the whole thing into the oven. Before long, delicious sweet smells began to emanate through the kitchen and not long after that I had a piping hot pumpkin pie. That was actually stupid easy – I did it and I still have some caption space left.
You can eat it hot, but I prefer my pumpkin pie cold so I waited. Actually I ̶ s̶t̶u̶c̶k̶ ̶m̶y̶ ̶h̶a̶n̶d̶ ̶i̶n̶t̶o̶ ̶t̶h̶e̶ ̶p̶i̶e̶ ̶a̶n̶d̶ ̶a̶t̶e̶ ̶a̶ ̶b̶u̶n̶c̶h̶ ̶o̶f̶ ̶i̶t̶. tried a small amount to make sure it was cooked.
My pie was smooth and soft with a crumbly crust and it tasted fantastic, sweet and a little spicy. Even served cold with a good dollop of whipped cream it was warming, perfect for this time of year.
All the other kids with the pumped up kins – 8.5/10
Bonus sh1t: I also got some pumpkin bread mix. Comment: ‘easy as pie’ if you want a sequel