Difference between revisions of "Pumpkin Pie"
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Mix until eggs are broken up | Mix until eggs are broken up | ||
* 1 cup evaporated milk, undiluted | * 1 cup evaporated milk, undiluted | ||
| − | * 2 tablespoons water (only if using canned pumpkin) | + | * 2 tablespoons water (only if using canned pumpkin) (this seems to add a lot of baking time.. reduce this to 1tbs or remove completely) |
* 1/2 teaspoon vanilla extract | * 1/2 teaspoon vanilla extract | ||
Mix until uniform | Mix until uniform | ||
Latest revision as of 15:26, 21 April 2012
- 1 1/4 cups Pumpkin Puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs
Mix until eggs are broken up
- 1 cup evaporated milk, undiluted
- 2 tablespoons water (only if using canned pumpkin) (this seems to add a lot of baking time.. reduce this to 1tbs or remove completely)
- 1/2 teaspoon vanilla extract
Mix until uniform
Pour into unbaked 9" Pie Crust
Bake at 425 for 15 min then bake at 350 until the crust starts to brown and the pie isn't jiggly in the center when shaken
40 min for canned pumpkin
1 hour or so for fresh pumpkin with more moisture
Notes:
- Fresh pumpkin is much better than Whole Foods canned pumpkin pie filling (pumpkin + spices) and Whole Foods canned pumpkin.
- Frozen crusts from Whole Foods are reasonably good
- When I cook, most of my food is "meh" but this pie is "wow" when done with fresh pumpkin
Original recipe source: http://southernfood.about.com/od/pumpkinpies/r/bl30129a.htm
