Experiments
Having always run into problems while making a Pumpkin Pie, I thought I would change just a few things to see what will happen.
Original Recipe:
Famous Pumpkin Pie:
From A Libby's Pumpkin Can
1 1/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp gound cloves
4 large eggs
1 can (29 oz) Libby's 100% Pure Pumkin
2 cans (12 fl. oz each) Carnation Evaporated Milk
2 unbaked 9-inch deep dish pie shells.
Mix sugar, salt, ginger, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in Pumkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shells.
Bake in pre-heated 425deg;F oven for 15 minutes.
Reduce temperature to 350°F. and bake 40-50 minutes or until knife inserted comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Note: Do not freeze, as this will cause the crust to seperate from the filling.
3 1/2 tsp Pumpkin Pie Spice may be substituted for the ginger, cinnamon and cloves, however, the taste will be slightly different.
Modified Recipe:
Pumkin Pie:
1 1/4 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp gound cloves
4 large eggs
2 tsp vanilla
1 can (29 oz) Pumkin
2 cans (12 fl. oz each) Evaporated Milk
2 unbaked 9-inch deep dish pie shells
Mix sugar, salt, ginger, cinnamon, ginger and cloves in small bowl.
Using a mixer (I used my Kitchen Aid Mixer with the whip attachment, very important) beat eggs and vanilla in large bowl til thoroughly mixed. Stir in Pumkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shells.
Put foil around the edges of the pie crust that is exposed or use those nifty crust protectors.
Bake in pre-heated 425°F oven for 20 minutes.
Reduce temperature to 350°F. and bake 45 minutes (the pies should be firm).
Remove the foil or crust protectors and back an additional 10 to 15 minutes or until knife inserted comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whip cream.
Yummy.
The pie came out great.
It was firm which rarely happens and I have to cook it for what seems like forever.
Note: I did use a Libby's Pure Pumkin, but I used a generic evaporated milk, I always use what I have on hand. There really isn't much difference between the name brand or the generic except that huge mark-up the name brand has.
John Sutton
The Cooking Inn
September 5, 2010.
The finished Pumpkin Pie.
