I think pumpkin pie is my husbands favorite pie. Me - not so much. I can’t explain it, but I don’t care much for pumpkin pie. In fact, the only way I will eat it is if it is absolutely smothered in whipped cream.
I found this recipe to be a little different though. I don’t ever remember using brown sugar or corn syrup in a pumpkin pie.
Both of those ingredients give the pie a different texture. This is not a bad thing.
It is still creamy like a traditional pumpkin pie.
The brown sugar gives it a much richer and darker brown color.
The pie has a lovely flavor to be honest. I was quite surprised that I actually kind of liked it.
My husband loved it.
PUMPKIN PIE
1 1/2 Cups Cooked Pumpkin
1/4 Cup Corn Syrup
2 Eggs
1/2 Cup Evaporated Milk
2 Tablespoons Butter
1/2 Cup Hot Milk
1/2 Cup Packed Brown Sugar
1/2 Teaspoon Salt
1 1/2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1/8 Teaspoon Cloves
1 Pie Shell
Combine pumpkin, corn syrup, eggs, and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures and pour into pastry lined pie pan. Babe in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer.
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