Y’know, some ideas are better on paper than they are when brought to fruition. Typically, I eat a slice of pumpkin pie once or twice a year. I’ve definately have skewed these stats this year.
So here’s the recipe for the pie made with canned pumpkins. As expected, the taste is different. Not better nor worse, just different. It’s not the spices either. The pumpkin is a little creamier, and tastes a little darker and woodsy.
I certainly have my preference, but not so much of one that I will only eat the fresh pumpkin version. When you get down to it, this pie takes several hours less to produce. This point, along with the fact that the pie is still pretty good, makes the use of the canned version seem practical.
Your own mileage may vary. I believe everyone should make a pumpkin pie from scratch at least once in their life, so that they may draw their own conclusions.
- 1 9-inch single crust pie – uncooked
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1(15 ounce) can Pumpkin
- 1 (12 fluid ounce) can Evaporated Milk
Make your favorite pastry pie crust, and place it in the refrigerator to chill for 3-4 hours.
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell and place in oven.
Bake for 15 minutes. Reduce temperature to 350 F. and continue baking for 40 to 50 minutes or until or until a toothpick inserted near the center comes out clean. Cool pie. Refrigerate overnight for best flavor.