Spicy Pumpkin Pie Filling

By CJKK

From King Arthur Flour using Vietnamese Cinnamon

Ingredients

• Filling
• 2 T unbleached all purpose flour
• 1/4 t vietnamese cinnamon
• pinch (1/16 t) ground cloves
• 1/8 t ground nutmeg
• 1/2 t salt
• 3/4 c ( 5 5/8 oz) brown sugar
• 1 1/2 cups (12 oz) canned pumpkin
• 2 T corn syrup
• 1 1/2 cups milk or a 12 oz can evaporated milk
• 2 large eggs, lightly beaten

Preparation

Step 1

Mix the flour, spices and salt. Add the sugar and pumpkin, blending thoroughly. Stir in the syrup and milk. For best texture, allow the mixture to rest for 30-60 minutes. Add the beaten eggs, whisking till combined.
Pour the filling into the crust. Cover the edge of the crust with a crust shield, or aluminum foil.
Bake the pie on the bottom rack of a preheated 450° oven for 15 minutes. Reduce the oven temperature to 350° F, move the pie to the middle rack and bake for an additional 35 minutes, or until the temperature at the center is at least 170°F and a knife inserted 1” from the edge comes out moist, but clean.
Remove the pie from the oven and cool to room temperature before serving.