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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10-inch deep dish pie crust |
3 cup(s) pumpkin |
1 cup(s) granulated sugar |
1-1/2 teaspoon(s) ground cinnamon |
1 teaspoon(s) ground cloves |
1 teaspoon(s) ground allspice |
1/2 teaspoon(s) ground ginger |
1/2 teaspoon(s) vanilla extract |
1/2 teaspoon(s) salt |
4 eggs |
1-1/2 can(s) evaporated milk |
Directions:
1. Mix well using a hand blender or mixer.
2. Note: You may substitute 4 teaspoons of pumpkin pie spice instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices.
3. Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)
4. Some people like to bake the pie crust in the oven for 3 minutes before filling it. I don't and the pies turn out great!
5. I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
6. Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
7. TIP: If you put the empty pie crust on your oven rack, with the rack slid partially out, you can fill it there and avoid making a mess while carrying the pie to the oven!
8. TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in.. then bake it. It will be a crustless pumpkin pie that kids especially love! You can also use it in making pumpkin muffins or pumpkin bread!
9. TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning! Some people make their own crust cover by cutting the rim off of a disposable aluminum pie pan!
10. Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
11. Here is the finished pie, right out of the oven:
12. I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
13. And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
14. You can even freeze the pie after cooking it. I just lay a piece of plastic wrap (cling film) tight on the pie, after it cools down, then pop it in the freezer.
15. Later, I take the frozen pie out of the freezer, put it in the fridge for about 24 hours, and then either heat it in the oven (350 F for about 15 minutes; just to warm it up) or the microwave for a few minutes.
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