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» Pale Yellow

Cream together butter and sugar until pale yellow.

Pumpkin Pie

Tracy Byrne

pumpkin pie | pale yellowAnother post saved from last year!  I remember my tiny corner with natural light and all of the large rolls of white paper I used to use.  Another memory of all the things I miss from Park Slope.  Yesterday was the New York City marathon and I used to live on the route, and it was a great time to be a New Yorker.  The cheering and the energy were always fantastic and it was a day of fun.  I miss hearing all the excitement this year, but at least I was warm in my house away from the wind! pumpkin pie | pale yellowI'll tell you the story that doesn't want to be told because a certain someone does not think it's right to talk about others on the internet.  But I love this story and it motivated me to make an entire pie for myself.  So pumpkin pie is my favorite food and I eat it maybe twice a year, it's a food that requires a specific setting - like Thanksgiving dinner.  Last Thanksgiving I had one delicious piece, my aunt makes a great pie, and was excited because there were two pieces left in the fridge for the next day.  How delightful will that pie taste after shopping on Black Friday with my mom, aunts, and grandma?!?!  I come home, ready to sit on the couch and enjoy the saved piece of pie and it is GONE!

pumpkin pie | pale yellowThere were two pieces of pie left that morning and both were gone!  Oh the humanity!  It was not hard to figure out who ate BOTH pieces because there was only one certain someone at the house. I threw a slight hissy-fit and then he threw a hissy-fit because I was throwing one.  This is why I live 500 miles away!  So I got back to New York and made myself a pumpkin pie and I didn't have to worry about anyone eating the last piece while I was out!

pumpkin pie | pale yellowThis isn't a fancy pie, but it is homemade goodness.  I enjoy the recipe from the back of the Libby's can and see no reason to go all crazy and use a different recipe, the classics are classics for a reason.  Clearly the recipe on the back of the can has been vetted a few hundred times so I know it works.  The pumpkin is creamy and full of fall spices.  The crust is tender and flaky and slightly crispy.  Obviously you need some whipped cream on top to make everything perfect.  I love you pumpkin pie!

pumpkin pie | pale yellowPrint the Recipe!

Pumpkin Pie Crust adapted from Baker’s Illustrated, page 183 Filling adapted from Libby’s Pumpkin Yield - 8-12 servings (or 1)

Crust 1 1/4 cups flour + more rolling 1/2 teaspoon salt 1 tablespoon sugar 3 tablespoons shortening, cold 4 tablespoons unsalted butter, cold 4-5 tablespoons ice cold water

Filling 3/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 eggs 15 ounces pumpkin puree 12 ounces evaporated milk whipped cream for garnish

  1. Add the flour, salt, and sugar to the bowl of a stand mixer and mix on low until combined.  Add in the shortening and mix until crumbly.
  2. Add in the butter and mix until small crumbs form.  Use your hands to mix it together if you need to.  Mix in the water lightly until the dough comes together.
  3. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 425 ˚F and roll out the dough to 1/4" thick; place in a 9” pie pan.  Crimp the edges.  Place in the fridge while you make the filling.
  5. Whisk together the sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside.
  6. Beat the eggs in a large bowl and then beat in the pumpkin puree.  Stir in the the sugar-spice mixture.  Stir in the evaporated milk slowly until well combined.
  7. Pour into the crust and bake for 15 minutes.  Reduce the heat to 350 ˚F and bake for another 45-55 minutes or until the middle is no longer jiggly.
  8. Let cool on a wire rack before refrigerating.pumpkin pie | pale yellow