I have made probably hundreds of pumpkin pies over the years. They all usually follow the same vein. Same basic spices, same basic ingredients.
This recipe was no different with regards to the taste. It tasted like a pumpkin pie.
The biggest difference in this recipe was cooking the pumpkin first. I have never done that before!
Cooking the pumpkin released the pumpkin flavor. It also gave the pumpkin a lovely and rich color. I like the method.
Adding the hot pumpkin puree to the sugar and spices helps them melt into the pumpkin. I think this gave the mixture a stronger flavor.
Unfortunately, the pie did not cook in the 30 minute cooking time.
I ended up wrapping the edges of the pie with foil as the crust was getting quite brown.
The pie cooked for about 50 minutes in total, about 20 minutes longer than the recipe said to bake.
Once it was finally done, the pie was lovely.
PUMPKIN PIE NO 2
1 3/4 Cups Pumpkin Puree
3/4 Cup Sugar
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
2 Eggs
1 Cup Cream
1/2 Cup Milk
1 Unbaked 9 Inch Pie Shell
Turn pumpkin into a saucepan and cook for 10 minutes. Remove from heat. Mix thoroughly together the sugar, salt and spices. Turn into pumpkin. Beat eggs. Add cream and milk. Beat into pumpkin until smooth. Pour into pie shell. Bake in a 400 degree oven for 25 to 30 minutes. Cool.
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