Sunday, November 18, 2007

Pumpking Pie

I thought a fantastic fall treat would be a great way to celebrate my new job. I threw together a simple pumpkin pie and added a bit of flair.

Pumpkin Pie

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk (I substituted 1 14 ounce can of sweetened condensed milk)
  • 1 unbaked 9-inch deep-dish pie shell


  • 1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • 2. Pour into pie shell.
  • 3. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F.; bake 40-50 minutes or until knife inserted near center comes out clean.
  • 4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
  • 3 comments:

    Little Merry Sunshine said...

    I do everything I can to avoid pumpkin pie, but this was the best pumpkin pie I've ever had and brought me back to this traditional dessert. I will definitely use this recipe. Thank you so much for including me in a wonderful evening.

    xoxo

    Jessica

    GourmetGoddess said...

    Pumpkin is also very good savory - with curry and garlic. Add curry powder of your choice, 1-2 cloves of garlic, 1 large white onion, some water or wine, and cook. Serve with rice. it is yummy delicious....

    Anonymous said...

    Wow!! Cool idea! And Thanks for this delicious recipe... I just wanna try this one in my kitchen...