Thursday, December 31, 2009

Our favorite pumpkin pie

My pumpkin pie turns out a little different each time I make it, especially if I'm using fresh pumpkin, but over the years I've managed to at least decide upon a basic recipe from which to start!

Pumpkin Pies (makes 2)

Single pie crust for each pie

4 c pumpkin puree (2 15oz cans will work)
3 c evaporated milk (2 12 oz cans)
1/2 c sugar
4 T molasses
4 t vanilla extract
1/2 t salt
4 t cinnamon
2 t powdered ginger
1 t ground cloves or allspice
1/2 t nutmeg
4 eggs

Mix all the ingredients together. Add eggs last so that you can adjust the flavorings if necessary. More sugar may be needed. Pour into two single pie shells and bake at 450 for 10 minutes. Turn the oven down to 350 and bake an additional 45 minutes.

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