Pumpkin Pie
"My mother found this recipe a few years ago at pumpkinnook.com. I have been using this recipe for three years already (this will be my fourth year using it), and it hasn't failed me yet. You can always use canned pumpkin if you don't have fresh pumpkin."
photo by Artandkitchen
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 pie
ingredients
- 354.88 ml strained pumpkin puree
- 157.80 ml sugar
- 59.14 ml brown sugar
- 354.88 ml evaporated skim milk
- 3 eggs
- 3.69 ml cinnamon
- 0.61 ml ground cloves
- 1.23 ml ginger
- 4.92 ml grated orange peel
- 1.23 ml nutmeg
- 1.23 ml salt
- 1 unbaked pie shell
directions
- Preheat oven to 425°F.
- Mix pumpkin, sugars, orange peel, and spices in large bowl.
- Add evaporated milk and eggs. Mix all ingredients well.
- Bake at 425°F for fifteen minutes. Reduce heat to 350°F degrees and bake for 45 minutes more.
- Variation: substitute allspice for nutmeg.
- Add 2 tablespoons of bourbon for bourbon pumpkin pie.
Questions & Replies
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Reviews
-
WOW! This pie is a dream! It's the first pumpking pie for me and I found it delicious.<br/>I supposed that the filling would not firm enogh, but there was no problem at all. It was juicy and still firm!<br/>The spices combo including the "all spices" is fantastic and I did not change it.<br/>Thanks a lot for posting this recipe.<br/><br/><br/>I prepared the dough for the crust with:<br/>3/4 all pourpose flour<br/>3/4 whole wheat flour<br/>1/4 cup oil<br/>1/3 cup water<br/>1/2 teaspoon salt -
This was absolutely perfect! Made it for PAC 2011. My husband ate it all up within 4 days and requested another one be made!! I did and I bet it won't last another 4 days! Follow the recipe EXACTLY and you will not go wrong!!! Thanks! -
YUMMO!!!!!!! Sweet Goodness! I used frozen pureed butternut from this past years harvest. I skipped the orange( I would have really liked it but DS and DH wouldn`t) Thanks! -
Just like I grew up with! I used real pumpkin puree, homemade crust, the works. The mix was really dark, so I was afraid it would taste spicy, but it ended up light and mild, just the way I like it! This will be the recipe my family grows up with. Thanks! -
I made this and another pumpkin pie and took to Thanksgiving dinner. Both were much enjoyed. I loved the orange zest and the lightness and moistness of this pie. Thanks!
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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