Best Pumpkin Pie Ever

By

I made this for Thanksgiving 2012 and it was by far the best recipe for pumpkin pie that I've ever found. I used molasses instead of corn syrup and instead of all white sugar I used half cup brown sugar and 1/4 white sugar.

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  • 1

Ingredients

  • 1 egg
  • 1 tablespoon all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons light corn syrup
  • 1 recipe pastry for a 9 inch single crust
  • pie

Preparation

Step 1

1.
Preheat oven to 450 degrees F (230 degrees C).
2.
Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
3.
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
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Printed from Allrecipes.com 12/18/2012

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