Friday, November 18, 2011

Pumpkin Pie

I'll start by saying yes, this pie does taste as good as it looks. =) I wanted to try out a different pumpkin pie recipe before Thanksgiving (which is in 6 days!) You can see the first pumpkin pie I made here. The recipe I used this time is a little different with a lot more flavor. It turned out great, especially with my homemade whipped cream and homemade crust. =)
I pre-made the dough for my pie crust. So I first took that out of the freezer and let it sit for a little while to make it manageable. If you're using a frozen/store bought pie crust that's totally fine (I would've done that if I didn't have one waiting in the freezer for me). So you want to start by preheating your oven to 425 degrees.
Time to roll out the dough!
After you've rolled out your dough, roll it up into your rolling pin to make moving it easier.
 Then you can easily place it into the pie pan.
Make sure you press the sides in, and trim the edges so it's not floppy. =)
Here's what you'll need to make the pumpkin pie filling: 
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pumpkin spice 
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 can (15 oz.) Libby's 100% Pure Pumpkin
  • 1 can (12 fl. oz.) Nestle Carnation Evaporated Milk (I used fat free)
  • Whipped cream
  • One 9-inch Frozen or homemade pie crust
Start by combining the sugar, cinnamon,  ginger and cloves into a small bowl.
In a separate large bowl, beat two eggs.
Stir in the pumpkin and the sugar-spice mixture.
Add pumpkin spice and nutmeg.
Gradually stir in evaporated milk.
Until it looks like this. =)
Pour the mixture into the pie this point you should smell all the yumminess!
I went with a simple crust design.
Ready to go into the oven!
Bake at 425 degrees for the first 15 minutes. I then covered the crust with foil to prevent it from browning too much. After the first 15 minutes, reduce the temperature to 350 degrees and continue to bake for 40-50 minutes. You will know it's done if you insert a knife into the center and it comes out clean.
Cool on a wire rack for about 2 hours. I was a bit sad that my cool crust shrunk...I'll have to figure out how to fix that for next time.
Serve with tasty whipped cream.
Mmmm this pumpkin pie turned out so tasty! It had so much flavor from all the great spices I used. The fresh homemade whipped cream completed it. =)
Made with Love


Becki's Whole Life said...

MM..I love a good homemade pumpkin pie. This looks wonderful and I love all of the spices.

Pam said...

I love pumpkin pie - it looks wonderful.

Words Of Deliciousness said...

Your pumpkin pie looks perfect. I am a big fan of pumpkin pie.

Post a Comment