Pumpkin Pie Recipe: Traditional
Partially bake the pie crust before-hand, and use the microwave to get the filling up to temperature (before adding eggs); a moist, flavorful pie will result.
Ingredients:
- 3 eggs
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/8 tsp. salt
- 1 1/2 c. cream
- 1/2 c. brown sugar
- 1/4 c. white sugar
- 2 c. pumpkin
Bake
a chilled pie crust at 375 degrees, with foil pressed on firmly and
weights in place. Bake 20-22 minutes. Remove foil, baking 10 minutes
more. Fill any cracks with reserved crust dough. Bake 10-15 minutes
more, until golden brown. Lower temperature to 350 degrees; let crust
cool slightly.
In a large microwaveable bowl, heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream
Add the following to the cream, mix well, and microwave again until hot (3 or so minutes): > 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin
Add and stir in: > 3 eggs
Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard's set. The center should look firm. Don't overcook; it will set up more as it sits. Cool for 2 hours or more.
Favorite Quotes
Verse of the Moment:
"His master replied, 'Well done, good and faithful servant! You have been faithful with a few things; I will put you in charge of many things. Come and share your master's happiness!'" Matthew 25:23
