0 Picture
Ingredients
- 1 cup sugar or 3/4 cup honey (honey may make a heavier pie, though)
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (optional, I don't use any)
- 4 large eggs
- 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
- Mix well using a hand blender or mixer.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!
- Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk (instead of 1.5)
Details
Adapted from pickyourown.org
Preparation
Step 1
Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 minutes, until the pie skims over and it just looks "wet" in the center - that's when you will open the oven, slide the pie out and sprinkle the topping on it.
Make the pecan topping
While the pie is baking gather:
1/2 cup chopped pecans
1/4 cup butter
1/4 cup brown sugar
Add pecans to a sauce pan with butter and brown sugar. Over low to medium heat, let the butter sizzle and caramelize the sugar, but be careful not to let the butter burn!
Remove from heat and set aside until the pie has cook for about 45 minutes to 1 hour, and has firmed up a bit and just looks soft or wet in the center.
Then open the oven, and sprinkle the pecan topping evenly all over the top of the pie.
It will probably take another 15 minutes from this point; until a clean knife inserted into the center comes out clean.
Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
Review this recipe