I love pumpkin pie, or more properly, the filling. Even the best homemade pie crust doesn’t do much for me, so I usually just make the filling and eat it. Our family recipe is my favorite, although since I am pathologically incapable of following recipes, I have changed it (to horrified squeaking from my mother when I told her) slightly. I don’t know why she’s so horrified, since she herself modified it when she started making it with cream instead of milk (pumpkin pie is a holiday dessert: it’s not supposed to be good for you).
When I made this last night, it came out sweeter than I remembered. I think this is because I used unrefined organic sugar, which has a bit of a molassesy flavor and which seems to be sweeter than regular sugar. Either that or my taste for sugar has become more sensitive. Adjust accordingly.
This recipe will fill a 9″ pie; use 1 1/2 recipe for a 10″ pie.
Pumpkin Pie Filling
1/2 – 3/4 c. sugar*
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
1/2 tsp. cardamom
Pinch of salt
2 eggs
1 good cupful pumpkin
1 c. milk or heavy cream
1. Preheat oven to 400 F (pie) or 375 F (pudding).
2. In a large mixing bowl, mix sugar and spices.
3. Add eggs, pumpkin, and milk, mixing after each one.
Pie: Pour into a 9″ pie crust. Start baking at 400 F for 15 minutes, then reduce heat to 350 F for 45-60 minutes. It is done when it looks done, although a knife can be inserted in the middle to be sure if you don’t mind a hole in your pie.
Pudding: Pour into a sufficiently large oven-safe bowl. Bake at 375 F for 15 minutes, then 325 F for about 45 minutes, until done.
I mame a few pies using this recipe, we had very wet pumpkins so we cut the milk by half and cut some extra eggs. Also we added corn strch wich seemed to help keep the pie from being runny. When my mom took 1 to work for a potluck, every one loved it and i got 4 orders for more pies for Thanksgiving. Thank you!
-yoni, age 13, Hemet California.
Hello there, Happy late halowen(: