I must start by saying that I am not a huge fan of pumpkin pie. I like the flavor of pumpkin, but something about the consistency bothers me. I think it’s too mushy maybe.
My husband on the other hand absolutely LOVES pumpkin pie. So I always try to have one around for him during the holidays and a few other times during the year.
This is a very easy recipe and contains mostly the same ingredients as other pumpkin pie recipes I have tried.
The biggest differences are the corn syrup, hot milk, butter and brown sugar. Those few ingredients really give you a more dense and flavorful pie.
The spices are all great and pretty standard as far as pumpkin pies go.
The finished pie is very smooth and creamy and a lovely light pumpkin color.
I noticed the cooking time is less than other pie I have made as well. Normally pumpkin pie cooks for an hour or so. I was surprised at the shortness of the cook.
I am not going to lie and say that I really enjoyed the pie. It is a pumpkin pie after all so . . . But I didn’t hate it.
My husband said it was wonderful!
PUMPKIN PIE
1 ½ Cups Cooked or Canned Pumpkin
¼ Cup White Corn Syrup
2 Eggs
½ Cup Evaporated Milk
2 Tablespoons Butter
½ Cup Hot Milk
½ Cup Packed Brown Sugar
½ Teaspoon Salt
1 ½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon Ginger
1/8 Teaspoon Cloves
1 Unbaked 9” Pie Shell
Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt and spices. Combine all three mixtures stirring to combine. Pour into unbaked pie shell. Bake in a 425 degree oven for 15 minutes. Reduce the oven to 350 degrees and cook an additional 35 minutes.
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