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Pumpkin Pie with Spices and Homemade Crust
Pumpkin Pie
It's not hard to produce a decadent, rich and creamy pumpkin pie. It's an egg bake, so as long as you get your egg infused into every molecule of pumpkin pie filling, you will be in business.
I have an old GE mixer that beats it fairly well.
Baking it is a two step process. First you must cook it hotter (425 degrees) to set the outside. Then the oven temperature gets reduced to 350 degrees and the pie is left to thicken up for at least 40 minutes. Don't be afraid to add ten minutes of baking time after you check your knife and it isn't clean.
If you have reached the point of your eggs being cooked through, a knife inserted into the middle of the pie should come out relatively clean.
After you remove from the oven, you must let it cool for two hours. After two hours, you can either eat it with whipped cream or put in the back of your refrigerator until someone asks you what 'that' is in the back of the refrigerator. Smile.
Gather Your Ingredients
You'll need a deep pie plate. I used a ceramic plate this time that had a cute recipe on it for strawberry pie. I have used stoneware and metal pans. Some swear by metal, some swear at stoneware. I just grabbed from the stack. This is a liquid based mix so make sure you have a deep enough pan so you don't spill it all over when you transition it to the oven.
I used a baking sheet to catch any mistakes, but, at the end of baking I removed it because I thought the pie would catch more heat for the knife insertion.
I used all purpose flour, large eggs, Libby's pumpkin pie filling, Carnation evaporated milk, McCormick ground spices: nutmeg, ginger, cloves, allspice and cinnamon. Store brand white sugar, and Morton Oxidized salt, and Canola oil.
The recipe is on the back of the Pumpkin Pie filling can label, just in case you cannot understand my directions. Smile.
Ingredients
- 12 ounces evaporated milk
- 15 ounces pie filling
- 3/4 cup white sugar
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
For the crust:
- 2 cups flour
- 1/2 cup oil
- 1/2 cup water
- 1/2 teaspoon salt
Instructions
- Mix crust. Roll one bottom crust. Place in bottom of pie plate. Place pie on a baking sheet. Set aside. Preheat oven to 425 degrees.
- Mix sugar, salt and spices together. These are the dry ingredients. Set aside.
- Use mixer on high speed and beat your eggs.
- Add pumpkin pie filling to eggs. Mix well.
- Add dry ingredients to pumpkin mixture. Mix well.
- Add evaporated milk to pumpkin mixture. Mix well.
- Pour mixture into crust. Place in oven. Try not to spill.
- Bake at 425 for 20 minutes, then reduce heat to 350. Set timer for 40 minutes.
- Take out of oven. Let cool for 2 hours before eating.
Crust
Dry Ingredients
Mixing the Wet Ingredients
Adding the Dry Ingredients to the Wet - Then Add Milk
Pie Crust in Plate and Ready
Initially 20 Minutes at 425 Degrees
Baking the Pie - Reduce Heat to 350 Degrees
Testing with Knife Blade
Well, I gingerly poked a knife into the top of the pie. It came out with pumpkin on it. I reset the timer for 10 more minutes. I tasted the filling. The flavor is sweet and spicy.
The knife was still covered with pumpkin, but by the 60 minute mark, I decided it was good enough. The pie top seemed dry enough. I think the eggs finish cooking in the 2 hours of cooling.
All was well. It tastes good, too!