Awesome (Ha Ha) Pumpkin Pie
(This is based on the Libby's pumpkin can recipe.
I like it a tad spicy and with a nice solid texture. I also
like the crust to be flaky.)
This makes 2 pies.
large mixing bowl for liquid ingredients
small mixing bowl or dry ingredients
cereal bowl with good edge for breaking eggs
1/2 cup measure
1/2 teaspoon measure
flexible bowl scraping tool
2 pie shells (use Pillsbury shells)
1 can (29 oz.) pumpkin
2 cans evaporated milk
1 cup light brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon pumpkin pie spice
Here are the *destructions*:
1. Mix dry ingredients first in a separate bowl (except the flour).
Use the order given above
and be sure to break up any lumps. I tend to go a
little "heaping" on the cinnamon and the
pumpkin pie spice.
2. Set the oven at 425 degrees.
3. Unroll the pie shells onto a sheet of waxed paper. Make
sure there are no holes in the crusts.
4. Lightly sprinkle flour around the pie shell with a spoon and then
spread the flour out
to the edges with you fingers.
5. Place pie shells (flour side down) into glass pie plates.
Be sure that the pie shells
come up to around 1/4 inch above the edge of the glass dish
since they will shrink a bit
in the oven. Use the cute little finger pinch deal on
the edge of the crusts. Make sure there
are no holes in the crusts.
6. Carefully break and then place one egg into a small bowl and
brush the egg whites on the
inside of the pie shells. If the yolk breaks, place
that egg into the liquid mixing bowl and
use a new one, since you have four.
7. Place the pie shells in the oven for three minutes or just a tad
over....never more than
four minutes or you will have a problem. This cooks the
egg whites, forming a seal to keep
the liquid from soaking into the pie crust (makes the crust
8. While the pie shells are baking, hand-mix the liquid ingredients
in the order given above.
Slightly beat the eggs in the bowl before adding the pumpkin.
Mix the pumpkin and eggs
before adding the first can of evaporated milk. Mix all
that together before adding the
second can of evaporated milk. (Am I anal or what?)
9. Slowly add the dry ingredients, stirring each small amount in
thoroughly before adding the
next small amount. This will be four or five iterations
of adding small amounts of the dry
10. Make sure the mixture is thoroughly stirred. Then, slowly
pour the mixture into the pie
shells, making sure that equal amounts are in
11. Bake in oven at 425 degrees for 15 minutes, then immediately
reduce heat to 325-350
degrees for 40-50 minutes. Finished pies
should not be soupy in the middle. You can
also do the clean knife test (insert it and it
comes out clean).
12. Cool pies before serving. I have been known to eat them
while still warm, though.
13. Serve either plain or with Cool Whip. I use reduced fat
Well, that's it. Let me know how it turns out!