26 November 2009
November Pumpkin, Part 5: Pumpkin Pie
My pumpkin pie recipe (oddly, like many of my recipes) came together by accident. I was trying to follow a simple recipe for pumpkin pie, but I misread and messed up the spices, I dumped in a can of sweetened milk instead of evaporated milk...but the pie was a hit. Give it a try with your fresh pumpkin in your favorite pie crust.
2 cups of pumpkin mush
3/4 cup of sugar
1 1/2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
1 can of Eagle Brand sweetened condensed milk
The Pumpkin Pie FILLING:
Beat your eggs in a stand mixer. Beat in the pumpkin, sugar, spices and sweetened milk. Pour the mixture into a standard, 9-inch unbaked pie shell.
Bake at 425 degrees for the first 15 minutes, then turn the oven down to 350 degrees. Bake for another 50 minutes. (You may need to use foil or a pie crust shield around the edges towards the end, I did.)