Saturday, November 20, 2010
Why is it that pumpkin pie is typically served only in the fall, for Thanksgiving and Christmas? It doesn't seem fair, really. Matt, the Bear and I all love pumpkin pie and this is one of the best recipes I've found so far. We've brought it along to several family events already this year and never have we returned home with leftovers.
There's not much to say about this pumpkin pie. Not that that's a bad thing - it's just a good pie! I've made this filling with both a graham crumb crust and a pastry crust, both of which are delicious. The spices are well proportioned and the evaporated milk gives the pie a mousse-like texture. There are recipes that use heavy cream instead of evaporated milk, and I've found that works just as well so go ahead and substitute if necessary.
It might be interesting to make individual pumpkin tarts using a mini quiche pan or regular sized muffin tin - I might have to try that for the next family dinner I'm asked to bring pie to...
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 large eggs, beaten
15 ounces pure, solid pack pumpkin
12 ounces evaporated milk
9 inch pie pastry or graham cracker crumb crust
Preheat oven to 425F.
Mix sugar, salt, cinnamon, ginger and cloves in a large bowl. Add eggs and pumpkin. Stir in evaporated milk.
Pour into crust and bake 15 minutes. Reduce oven temperature to 350F and bake for another 40-50 minutes or until a thin knife inserted near center comes out clean.
Cool on wire rack for 2 hours then serve or refrigerate. Top with whipped cream if desired.
This pie is best baked the day of serving; if necessary to bake ahead of time, heat pie for 5-10 minutes in 350F oven to revive the crust.
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