Monday, November 12, 2018

Pumpkin Pie Recipe (Repost)

Photos by Salt Water New England
Pumpkin Pie Recipe

1 15 oz can of pumpkin
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
½ nutmeg nutmeg
1 Tablespoon cornstarch
1 ½ Tablespoon melted butter
1 ½ cups whole milk
1 cup sugar
⅛ cup molasses
2 eggs

Combine ingredients and stir.

The filling recipe comes from the back of the One Pie Pumpkin can. 

Ingredients for Crust

1 cup white flour
¾ cup whole wheat flour (If whole wheat flour is anathema, use all white instead. Whole wheat gives it better flavor.)
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk

Mix together, divide in half.
Roll each half flat between two pieces of waxed paper.

Back to Pumpkin Pie

Put in 9 inch pie pan (with crust).
Bake at 450 for 15 minutes.
Turn oven down to 350 (I turn down to 375).
Bake for 50 - 60 minutes or more.


7 comments:

  1. Those are some great old forks. I always love the (very) old silver you have! I always think of it as a way to remember the family members (or other folks) who used it before and reflect on their lives.

    ReplyDelete
  2. The only pumpkin food I like anymore

    ReplyDelete
  3. My dear sweet sister says that the highest compliment a Southerner can give a pumpkin pie is: Oh my, that is so good. It tastes just like sweet potato pie.

    ReplyDelete
  4. Canned pumpkin...the next thing you know, people will be wearing fleece when they eat pumpkin pie.

    ReplyDelete
    Replies
    1. Oh, such a snoot you are.

      Delete
    2. Dearest Anonymous; November 12, 2018 at 2:44 PM
      hmmm...just HOW do YOU know this?

      Delete
  5. Do you need to blind bake the crust first? I’ve never made a pie crust without butter or a pumpkin pie filling without evaporated milk (the Libby’s recipe)...but I may give this recipe a try and compare.

    ReplyDelete