Wednesday, November 21, 2018

Pumpkin Pie

Ingredients (makes 1 9-inch pie)
  • ½ cup brown sugar 
  • ½ t. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cardamom
  • ¼ tsp ground cloves
  • 1 Tbsp. molasses
  • 2 large eggs
  • 1 cans (15 oz.) pumpkin
  • 1 cans (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch deep-dish pie shells

Blind bake the pie shells at 350° F for 15-20 minutes until dough goes from translucent to opaque but before it browns. Protect the rim of the crust during the blind bake. Set aside to cool while mixing the filling.

Mix the dry ingredients: sugar, salt, and spices in a small bowl together until well combined. 

Beat the eggs in a mixer.

Add pumpkin, molasses, and sugar/spice mixture to the eggs and mix until well combined

Slowly add the evaporated milk until the mix is a uniform color.

Fill the crusts to the brim. Protect the edge of the crusts. Bake at 425° F for 15 minutes then reduce the temperature to 350° F and bake for an additional 30-45 minutes. Take the crust protector off near the end of the bake.

Cool on wire rack for 2 hours, then serve immediately or refrigerate.