Thursday, November 17, 2011

Pumpkin Pie (recipe)

It's almost Thanksgiving.  This year, I decided to take the plunge and try making a pumpkin pie.  No, I've never made one before.  I wanted to take the time in advance to experiement with the pie so I could avoid last-minute suprises. 

So far, the pie looks YUMMY!  I have to wait for it to cool a bit before trying.  (By the way, the recipe is here).




1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


1...Preheat oven to 425 degrees F.

2...Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.               

3...Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)               

Personal Notes:
I replaced the 3/4 sugar with 1/2 cup brown sugar and 1/4 cup granulated sugar.  A

lso, this recipe as followed makes more filling than a 9" pie plate can handle.  I had to dump some out so it wouldn't overflow. 

For the spices, I used pumpkin pie spice.  People may tell you to use the individual spices as directed, but really, pumpkin pie spice has the same blend.  It works for me.

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