I made pumpkin pie this weekend as a special dessert. Actually, we had company last night so I made chicken noodle soup, cornbread, and pumpkin pie, and I also made the hearts of palm salad just for kicks. It was a cookin' kind of Sunday.
Anyway . . . pumpkin pie. The standard recipe on the Libby's can is just fine, but we lean toward less sweet and more spicy, so this is the tweaked version:
1 unbaked pie shell (I used frozen pie crust thawed and stretched into a 10-inch Pyrex pie plate.)
1 15-ounce can pumpkin purée (not pie filling!), or two cups cooked pumpkin
1 12-ounce can evaporated (not condensed!) milk. (I used fat-free, which worked just fine. Not that it matters because it's not as though pie is diet food, anyway.)
2 eggs
1 egg white (I used two tablespoons of egg white from a carton.)
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 heaping teaspoon cinnamon
almost 1 teaspoon ginger
1/4 teaspoon cloves (Don't over do it on this one. Cloves are great, but they're particularly unforgiving if you use too much.)
Preheat oven to 425 degrees
Combine dry ingredients and sift together or "fluff" together with a fork. Combine pumpkin and milk. Beat eggs and egg white. Stir contents of two smaller bowls into whichever bowl is largest.
Pour into pie shell. Bake at 425 degrees for 15 minutes, then 350 degrees for 50 minutes.
Anyway . . . pumpkin pie. The standard recipe on the Libby's can is just fine, but we lean toward less sweet and more spicy, so this is the tweaked version:
1 unbaked pie shell (I used frozen pie crust thawed and stretched into a 10-inch Pyrex pie plate.)
1 15-ounce can pumpkin purée (not pie filling!), or two cups cooked pumpkin
1 12-ounce can evaporated (not condensed!) milk. (I used fat-free, which worked just fine. Not that it matters because it's not as though pie is diet food, anyway.)
2 eggs
1 egg white (I used two tablespoons of egg white from a carton.)
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 heaping teaspoon cinnamon
almost 1 teaspoon ginger
1/4 teaspoon cloves (Don't over do it on this one. Cloves are great, but they're particularly unforgiving if you use too much.)
Preheat oven to 425 degrees
Combine dry ingredients and sift together or "fluff" together with a fork. Combine pumpkin and milk. Beat eggs and egg white. Stir contents of two smaller bowls into whichever bowl is largest.
Pour into pie shell. Bake at 425 degrees for 15 minutes, then 350 degrees for 50 minutes.
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