Last summer I promised my family's pumpkin pie recipe, so I thought I had better get it posted before Thanksgiving.
Pumpkin pie has always been my favorite holiday dessert. The only problem I have is that cooks and commercial bakers in particular always way over spice it. About forty years ago I devised my own recipe that really suits my taste. Even people who don't like pumpkin pie like it. About fifteen years ago, Patrick added his own twist to the recipe and that's how we've made it ever since.
We had planned to use fresh pumpkin, but time constraints have made using canned more practical.
Pumpkin pie has always been my favorite holiday dessert. The only problem I have is that cooks and commercial bakers in particular always way over spice it. About forty years ago I devised my own recipe that really suits my taste. Even people who don't like pumpkin pie like it. About fifteen years ago, Patrick added his own twist to the recipe and that's how we've made it ever since.
We had planned to use fresh pumpkin, but time constraints have made using canned more practical.
Scott Family Pumpkin Pie
1 1/2 Cups sugar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla extract
4 large eggs
1 29 oz. can pureed pumpkin
2 12 oz. cans evaporated milk
2 unbaked 9 inch deep-dish pie shells
Mix dry ingredients in a small bowl. Beat eggs in a large mixing bowl. Using a stand mixer, mix in pumpkin and dry mixture. Gradually add in evaporated milk and continue mixing to an even consistency.
Pour into pie shells.
Place pies into an oven preheated to 450 degrees F. Bake for 15 minutes. Reduce heat to 350. Continue baking for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for at least 2 hours. Serve or refrigerate.
Stephen
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