The best pumpkin pie recipe

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Comments: 4 Comments
Published on: October 24, 2010

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While out picking out pumpkins for my daughters I saw some nice organic heirloom pumpkins (Winter Luxury Pie) and decided to try my hand in using a couple of these to make a pumpkin pie instead of using canned pumpkin.  One note make sure you are using a pumpkin labeled as a sugar or pie pumpkin, using your standard jack-o-lantern variety will lead to very watery and less velvety pie.  So in the end, not only does this give you a better tasting pie, but given a organic pumpkin cost $6 a can you also save quite a bit of money with just a little additional work.

Pumpkin Pie Recipe

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Ingredients
  • 2 cups of pumpkin puree (see above)
  • 12 oz. can of evaporated milk
  • 1/2 cup of brown sugar
  • 1/3 cup of white sugar
  • 1/2 teaspoon salt
  • 2 eggs + 1 egg yolk
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon lemon zest
Directions
  1. Mix sugars, salt, spices, lemon into large bowl.  Beat in eggs then pumpkin puree.  Finally add the evaporated milk and whisk until thoroughly combined.
  2. Pour mixture into chilled pie shell and make at 425F for 15 minutes.  After 15 minutes reduce temperature to 350F.  Bake 45-50 minutes, or until a knife inserted near the center comes out clean.
  3. Cool on a wire rack for 2 hours
  4. Note: If you are lacking some of the spices above…you can replace the spices above with pumpkin pie spice.


4 Comments - Leave a comment
  1. Becca Young says:

    My mom and I used a recipe almost exactly similar and ended up not being able to find it again. I found this one yesterday, in perfect timing, for our homemade pies. This recipe worked out great! We tasted it as it when into the oven, and now coming out. Thank you so much!

  2. quoted on How to make pumpkin puree says:

    [...] bread and if my math is right about $30 compared to buying the canned variety.  After making a pie and a loaf of pumpkin bread this left me with 3 cups of pumpkin goo, which I put in 6 half-cup [...]

  3. [...] for more ways to use up some of my pumpkin puree and decided to make some pumpkin ice cream, though technically this should be called pumpkin frozen [...]

  4. [...] having an abundance of cooked pumpkin after over purchasing on a couple of organic pie pumpkins I decided to make some pumpkin bread, [...]

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