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Pumpkin Pie with Spices and Homemade Crust

Updated on November 21, 2019

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

  1. 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.
  2. Mix sugar, salt and spices together. These are the dry ingredients. Set aside.
  3. Use mixer on high speed and beat your eggs.
  4. Add pumpkin pie filling to eggs. Mix well.
  5. Add dry ingredients to pumpkin mixture. Mix well.
  6. Add evaporated milk to pumpkin mixture. Mix well.
  7. Pour mixture into crust. Place in oven. Try not to spill.
  8. Bake at 425 for 20 minutes, then reduce heat to 350. Set timer for 40 minutes.
  9. Take out of oven. Let cool for 2 hours before eating.

Crust

Flour, salt
Flour, salt
Add oil and water
Add oil and water
Stir
Stir
Should make ball
Should make ball
Divide in half, roll into circle a little bigger than pie plate
Divide in half, roll into circle a little bigger than pie plate
Put pie plate on rolled crust, flip over, remove plastic and Pat into place.
Put pie plate on rolled crust, flip over, remove plastic and Pat into place.

Dry Ingredients

Sugar, salt
Sugar, salt
Spices
Spices
Mix and set aside  Salt, Sugar, spices
Mix and set aside Salt, Sugar, spices

Mixing the Wet Ingredients

2 eggs
2 eggs
Beat eggs with mixer
Beat eggs with mixer
Add pumpkin to eggs
Add pumpkin to eggs
Keep mixing
Keep mixing
Keep mixing
Keep mixing

Adding the Dry Ingredients to the Wet - Then Add Milk

Time to add dry ingredients
Time to add dry ingredients
Mix sugar into mix
Mix sugar into mix
Add evaporated milk to mix
Add evaporated milk to mix

Pie Crust in Plate and Ready

Crust ready. Flattened on bottom, and on rim of plate.
Crust ready. Flattened on bottom, and on rim of plate.
Pour mixture in plate.
Pour mixture in plate.
See how it's pretty full? Try not to spill it.
See how it's pretty full? Try not to spill it.

Initially 20 Minutes at 425 Degrees

Baking the Pie - Reduce Heat to 350 Degrees

Pie in at 425 for 20 minutes, then reduce heat to 350 for 40 to 60 minutes. Check with knife for doneness.
Pie in at 425 for 20 minutes, then reduce heat to 350 for 40 to 60 minutes. Check with knife for doneness.
Not done.
Not done.
Done.
Done.

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!

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