Rita’s Recipe: Do-Ahead Copycat Frisch’s Pumpkin Pie
How about a dessert for Thanksgiving that can be done ahead and uses lots of ingredients with their roots in the Bible? Well, here you go!
Pumpkin is a popular pie around the holidays, and Frisch’s sells thousands of them.
The main ingredients are not unlike what you’d make at home, just hugely different proportions and “secret” spices.
Here’s as close as I can get to Frisch’s Pumpkin Pie. I’ll add a half teaspoon or so of cornstarch if I’m using home-canned pumpkin, as it’s a bit looser than purchased pumpkin.
Make this a day or two ahead. Cool completely before refrigerating.
You can tell the story of how pumpkin, a member of the squash family, is mentioned in the Book of Numbers. Cinnamon is a spice mentioned many times in the Bible, and cloves, included in the pie spice, were valued during Bible times.
Of course, we know about the land “of milk and honey.” Eggs were a common ingredient and part of the Bible diet, as well. And the story of salt? Remember how Lot’s wife turned into a pillar of salt?
I hope you have a wonderful Thanksgiving, filled with food for both body and soul!
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 2-3 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Several dashes salt
- 2 large eggs, slightly beaten
- Cinnamon Scented Whipped (recipe below) cream for garnish
Whisk pumpkin, milk, sugar and spices together. Taste and add more pumpkin pie spice and cinnamon if you want. Add salt and eggs and blend. Pour into pastry-lined pan. Bake at 425 for 15 minutes; lower temperature to 350 and bake 30-35 minutes or until set. Serves 8.
Cinnamon Scented Whipped Cream
Sweeten 1 cup whipping cream with powdered sugar to taste, about 2 tablespoons or so. Stir in 1 teaspoon vanilla and 1/2 teaspoon cinnamon. Whip.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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