Day 327 November 23 2009 food day 53 Pumpkin Pie
This Year I decided to try a different recipe then the one of the back of the can of pumpkin pie. I tried a recipe from allrecipes.com.
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1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
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1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust
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| 1. | Preheat oven to 450 degrees F (230 degrees C). |
| 2. | Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell. |
| 3. | Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean. |
I ended up making this recipe for 2 pies but I didn’t double the recipe. The pie looked a bit different in each one. The pie pictured above in the one I made for my boyfriend. I used a deep dish pie plate which I realized makes things MUCH easier because there is no chance of spillage when transferring into the oven! This one took the amount of time listed on the recipe where as the other one I was making at the same time took about 30 more minutes until it had set completely! The flavor in this pie versus the Libby’s Pumpkin pie was slightly different. It was a lighter, airier pie, which I think is due to the corn syrup.
Overall a WONDERFUL Pumpkin Pie recipe! that I plan to use again!
