SERVES 16 (2 pies)
Ingredients:
- 2 (10 inch) pie crusts (unbaked)
Filling
- 4 eggs slightly beaten
- 3 cups pumpkin (baked, skinned, pureed)
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 (14 ounce) can sweetened condensed milk
- 1/2 (12 ounce) can or one 6 oz. can evaporated milk
- Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk.
- Mix well and pour into prepared pie crusts.
- Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
- Cool and serve with whipped topping or vanilla ice cream.
I love this pie! It is the only pumpkin pie I eat. Thanks for giving me the recipe back in school. I still have it!
ReplyDeleteI've changed it a bit since then Julie, to help the moisture levels and such. Thanks though! I love it too!
ReplyDeleteI have noted the changes. I'll let you know how it turns out.
ReplyDeleteI am in the process of trying my first pumpkin pie from a real fresh pumpkin. I have been having SERIOUS Thanksgiving food cravings and saw a GORGEOUS pumpkin at the Farmer's Market. I've been dying to try out a recipe by Curtis Stone, from his show, "Take Home Chef" on TLC (If you haven't watched it, you should, it's AWESOME!!) and the biggest difference is that you toss to coat the raw pumpkin with a tablespoon of olive oil, cinnamon, ginger and ground cloves before baking it. So the spices really set in. I've been wondering if it really does make a difference to bake with the spices or not...if you want to you can experiment. The other thing is he's got this pecan crunch topping to put on top. I'm having mini Thanksgiving for dinner tomorrow!
ReplyDeleteOh yeah, and here's a question. Last year, I searched EVERYWHERE for fresh pumpkin around Thanksgiving time, but there were NONE to be found. After Halloween, they're gone. So my question is, how long will a fresh, uncut pumpkin stay fresh? Can I buy one in October and have it still be fresh for Thanksgiving?
ReplyDeleteMelinda, As long as the pumpkin is not cut at all, it will stay fresh sitting on a table or outside. I usually by some to cut up for jack-o-lanterns right before Halloween and some to save uncut for pie. You just don't want to use the cut up ones if they've sat out like that for a while. They stay good for over a month if they're not cut up, especially if you put them outside in cool weather, where it acts like a refrigerator. You can also pre-bake it and freeze it. When you use it though, you have to be sure to drain off the condensed water it collects while freezing.
ReplyDeleteI've actually contemplated using a crumble top, but haven't tried it. A Pecan topping sounds great! What a good idea about the oil and tossing. I'll give it a try. :)
I have been so crazy busy but I haven't forgotten about the pecan crunch topping:
ReplyDelete1/2 cup sugar
3/4 cup pecans
Heat a heavy, large saute pan over medium heat until it is hot. Sprinkle the sugar over the hot pan and cook until it melts. Add the pecans and toss until the sugar syrup is golden brown and coats the pecans and the pecans clump together. Transfer the pecan mixture to a sheet of parchment paper and set aside until the sugar coating cools and hardents. Break up the pecan mixture into large chuncks and add them to a food processor. Pulse unitl coarse crumbs form. Sprinkle over pumpkin pie.