PUMPKIN PIE

Submitted by: jej
Last Updated: 11/26/2009

I really love Pumpkin Pie. This is still our old family recipe, but the past couple of years I've been making it as described below. It drew raves at the church last time I took it there. Sometimes I make it with skim milk, sometimes with canned evaporated milk. The latter is simply a little richer. (See asterisk at end of recipe.)

This recipe is now so much easier to make, the way I measure and mix the filling. Are you ready for this??? 😉 First of all, understand that the measurement of pumpkin, milk and sugar were all 1 cup each, or in other words, the same measurements. Now I measure the sugar and milk right in the pumpkin can because, since the pumpkin can no longer yields 2 cups of pumpkin, I don't have to fuss around re-figuring how much of the sugar and milk I would otherwise need. Makes it really simple and easy! --jej

PUMPKIN PIE

I use my oil crust recipe. I prefer to get the filling ready, then make the crust. When the crust is ready and in the pan, just give the filling a couple of good stirs with a spoon or spatula, pour it in, sprinkle the top with cinnamon and bake it. I often have enough left over to just bake as a small custard. You could make another smaller pie. Or a single 10-inch pan.

And now, hoping this won't confuse matters, you can use that LARGE-size can of solid pure pumpkin to double the recipe, and probably have enough filling for nearly 2 10-inchers, or 3 9-inchers. I use the extra large eggs and have been known to put in only 7 if I double the recipe as this paragraph suggests. Use about 2 to 4 t. ginger.

MAKE THIS FILLING; then, set it aside while you make the crust:

3 extra large or 4 large eggs
1 can (15-16 oz.) solid pure pumpkin
1-2 t. ginger (I prefer 2)
1 can (scant) sugar
1 14-oz can evaporated milk plus about 2 T. water or milk (to reach the equivalent of the pumpkin can)

1. Break 3-4 eggs into medium-sized bowl; beat them well with an electric mixer. Be sure they are well-beaten. (I've been known to simply just use 4 extra-large eggs when that is what I have.)

2. Now wash and put away the beaters. You won't need them again.

3. Add 1 can (15-16 oz.) solid pure pumpkin to the beaten eggs. Mix eggs and pumpkin together well with spoon or spatula.

4. Fill the pumpkin can about 3/4 full of sugar.

5. Add 1 t. ginger to the sugar, stir together to blend well. Add more sugar 'til the can is nearly full. Add to bowl and stir.

6. Nearly fill the can with milk* (skim or evaporated); empty into bowl. Stir well. Set aside while you make the crust. One plus for letting the filling sit is that the extra air from beating the eggs comes out. I prefer not to have air bubbles rising to the surface of my pumpkin pie. Sometimes I let it sit overnight for this purpose.

7. Preheat the oven to 450 degrees while making the crust.

8. When crust is made and in the pie pan, stir the filling and fill the crust. If you have trouble getting the crust to completely bake, or you feel you always wind up with 'soggy' crusts, now is the time to pre-bake it slightly, before putting the filling in. Because it is a single crust pie, this can be done.)

9. After pouring the filling into the crust, sprinkle evenly with cinnamon to taste. I like a lot, and DH doesn't, so 1/3 of the surface gets sprinkled very lightly, the other 2/3 gets sprinkled with abandon.

10. Bake for 10-12 minutes at 450F.. Put a foil ring over the crust so it doesn't over-cook.

11. Turn the oven down to 325-350F. (My oven is very hot, so the lower temp. is good) Bake till the center has a little 'jiggle' to it. It will finish cooking after it is removed from the oven. Maybe about 30 minutes.

12. Test for doneness at this point with a knife half-way between the center and the edge; if the knife comes out clean, the pie should be at the stage where, again, it will finish cooking after being removed from the oven. Keep a good watch on it. Don't over cook, or pie will ooze unwanted juices when cut-- after all, it is a 'custard' officially. If the center doesn't jiggle at all when you check it, take the pie out immediately.

13. Cool completely. I always think it is best if eaten on same day. (That may just be my excuse to attack this pie frequently!)

14. Because this is a custard-type pie, some would refrigerate overnight. I think it is hard on the crust and doesn't do the filling any good, either. I much prefer to leave it in a pie keeper (not quite closed) or in the cupboard on the plates (like we did when I was a girl. The cupboard is a 'pie keeper' in that it is closed, but room temperature, airy and not tightly sealed. It's the best pie keeper around in these modern times.

* The MILK. I never used to use the evaporated milk, but rather whole milk (on the farm) and later, when watching the scales, skim milk. Some may feel evaporated milk, or even a touch of half 'n' half (or a T. of heavy cream) in with the skim, yields a better, smoother filling. Also, you can rinse the 12-oz. can with a slight amount of milk or water and add it to the pumpkin can to bring the total amount in the pumpkin can -- to about where the 'scant' measure of sugar came to. But don't worry if not exact. Your pie won't know the difference.