No one, and I mean no one, make a pumpkin pie as good as my mother. I refuse to eat anything but her's because they don't even begin to compare. She brought her first pie of the season to our house over the weekend and I convinced her to let me share her secret recipe. Little did I know that she spent a considerable amount of time perfecting her recipe many years ago, including library research. What makes her pumpkin pie so wonderful? She only uses fresh pumpkin puree, not canned, and the perfect blend of spices.
|My photography does not do this pie justice.|
This is my entry to the Hotpoint family baking competition
- 3 eggs
- 3/4 cup brown sugar
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 12 ounces evaporated milk (1can)
- 1 3/4 cups pumpkin (canned or fresh cooked)
- 1 pie crust (home made or pre-made but uncooked)
- Preheat oven to 400 degrees
- Place pie crust in pan
- Gently beat eggs in mixing bowl by hand with whisk
- Add brown sugar, salt & spices to bowl - gently whisk until blended
- Add evaporated milk to bowl - gently wisk until blended
- Add pumpkin to bowl - gently wisk until blended
- Pour into pie crust and bake at 400 degrees for 15 minutes then reduce temperature to 350 degrees and bake for 25 minutes more
- Test for doneness - when a sharp knife inserted in center of pie comes out clean it is ready- if not continue to cook but check at 5 minute intervals for doneness
- Let cool completely. Serve alone or with some whipped cream.
|This time of year, you can often catch me eating a slice for breakfast.|
Grammy strongly urges the use of a silicone crust shield to prevent pie crust from browning too much - if not available make one out of aluminum foil.