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Pumpkin Pie
Description:
Yummy pumpkin pie. You can substitute more honey in place of
brown sugar.
The crust preparation with egg/baking will seal
the crust to prevent sogginess.
Yield: 2 pies
|
Crust
Qty |
Unit |
Ingredient |
2 |
Crusts |
Pastry Pie Crusts |
Directions:
- Preheat oven to 350 F.
- Brush the inside of the crusts lightly and evenly with egg
- Bake for 5 minutes
Filling
Qty |
Unit |
Ingredient |
3 |
c. |
Canned Pumpkin |
5 |
|
Extra large eggs |
2 |
c. |
Milk |
1 |
c. |
Brown sugar |
1 |
c. |
Honey |
3/4 |
tsp. |
Kosher Salt |
3/4 |
tsp. |
Ginger |
3/4 |
tsp. |
Nutmeg |
3/4 |
tsp. |
Clove |
2 |
Tbsp. |
Ground Cinnamon (heaping tablespoons) |
1 |
tsp. |
Vanilla |
Directions:
- Mix ingredients very well (preferably with electric mixer)
- Pour filling into crusts
- Bake at 350 for 80 minutes (honey makes it bake slowly)
- Top will swell
- Done when only the center looks wet and pie jiggles like jello instead of sloshing
- If in doubt, bake a little longer
- Let pie cool (uncovered) to room temperature for at least an hour
- After cooling, cover and refrigerate
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Copyright 2005-2009, Kevin Worcester
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