Pumpkin Pie for Even Those Who Don't Like It
The Story Behind Marie's Pie
The recipe below came to be because my son loves Pumpkin Pie and I don't. I am the one who bakes all the pies for our family gatherings during the holidays and refused to make a pie I didn't like (if the chef doesn't like it then how is she to know if it is good?)
After several of my family members requesting pumpkin pie (my son being the most adament) I decided to start trying different things to make it taste good.
The end results are the recipe you see below and I have found that everyone including me and all the other pumpkin-haters I knew loved this pie.
Marie’s Pumpkin Pie
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- ¼ cup brown sugar
- 1 small box of vanilla pudding mix
- 1/3 cup Marshmallow cream (powder is ok also)
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Pumpkin Pie filling
- 1 can (12 fl. oz.) Evaporated Milk
- 2 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
MIX sugar, vanilla pudding powder, brown sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs and marshmallow cream in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.