Tuesday, December 3, 2013

Homemade Pumpkin Pie

A little while ago we used our home-grown pumpkins to make pumpkin puree.  I stored it in the freezer in 1 cup increments and made homemade pumpkin pie this Thanksgiving.  Pumpkin pie is good from the can...one of the few things that really is tasty that way.  This pie surpassed all other pumpkin pies I have ever had.  I loved that the recipe required brown sugar instead of just sugar.  That is what made the flavor so unique and so much better than any other pumpkin pie I have ever had.
This is a pie you will not regret making!!

This recipe serves 6-8.

Pie crust (homemade recipe here)
2 C homemade pumpkin puree (how-to found here)
2 1/2 tsp pumpkin pie spice (homemade recipe here)
2 eggs
1 C brown sugar, packed
1 TBSP all-purpose flour
1/2 tsp salt
1 can (12 fl. oz.) evaporated milk

Preheat the oven to 425.
Prepare the crust in a 9" pie dish.
In a large bowl, combine the pumpkin puree, pumpkin pie spice, eggs, brown sugar, flour, and salt.
Gradually stir in the evaporated milk until smooth and creamy.
Pour the filling into the pie crust.
Bake for 15 minutes.  Do not open the oven or remove the pie.
Turn the temperature down to 350.  Bake for 35-50 minutes until a knife inserted into the middle of the pie comes out clean.
Remove the pie from the oven.  If you need to refrigerate it, let it cool completely before putting it in the refrigerator or the filling will separate from the sides of the crust.

*This recipe was adapted slightly from allrecipes.com.

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