November 28, 2013

Pumpkin Pie

Hope you all had a wonderful Thanksgiving with family and friends!  I made a slightly different pumpkin pie today-usually just use the good ol' yummy recipe on the back of the Libby's can.  But I discovered these huge 6-pound cans of pumpkin at Gordon Food Service-much cheaper and I love being able to freeze it to have on hand.   I was too lazy to look up the Libby's recipe on the internet so I thought I'd try this one from a magazine clipping.  It calls for dark brown sugar and a touch more spice, which really gave it a deep, delicious flavor.

1 single crust, unbaked pie shell
(I used my oil pastry)
2 eggs, slightly beaten
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups pumpkin puree (or one
15-ounce can)
1  15-ounce can evaporated milk

Preheat the oven to 425 degrees.  Combine the eggs, sugars, spices and salt in a mixing bowl and whisk well.  Add the pumpkin and evaporated milk and beat or whisk until smooth.  Pour into the unbaked pie shell and bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and continue baking for about 45 minutes, or until a knife inserted in center comes out clean.

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