Pumpkin Pie

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Pumpkin Pie

Postby faeryrealm » Thu Oct 26, 2006 9:36 am

1 1/4 cups ORGANIC sugar (important!)
1 tsp salt (finely ground sea salt, if possible)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
dash nutmeg
4 large eggs
1 29 oz can pumpkin (NOT "pumpkin pie filling", use plain pumpkin)
2 12 oz cans evaporated milk
2 unbaked deep-dish pie shells

Preheat oven to 425'.

Mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Beat eggs thoroughly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Mix well (use a mixer on medium, not by hand). Pour into unbaked pie shells.

Bake at 425' for 15 minutes. Reduce heat to 350' and bake 40-50 minutes or until knife inserted near center of pie comes out clean. If the crust begins to brown too much, cover the crust only with little strips of aluminum foil. Cool on wire rack for at least 30 minutes to allow pie to set.

{Yes, this is the basic recipe from the Libby's label, but add the nutmeg and BE SURE to use organic sugar (I use Domino's). Organic sugar has a slight caramel taste and gives the pie a light exquisite flavor and texture. Also, beat the eggs very well with a mixer to make the pie lighter, and do not substitute pumpkin pie spice for the individual spices.}
It was the winter of my heart's desire, the spring of my autumnal fancy, the summer of my discontent; all in all, I think it was Monday.
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Postby footprintzinthesand » Thu Oct 26, 2006 11:10 am

That sounds good right about now..... I may have to "steal" this recipe.... :-)
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Postby Enlil » Mon Dec 18, 2006 7:30 am

Gee, it sound like I should send you some the cooked-down pumpkin and cushaw I have sitting in the freezer...
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