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barefootgardener · September 5, 2015

My family loves my recipe for pumpkin pie

Makes 1- 9" deep dish pie

Prepare your favorite pie crust for a deep dish 9" pie. Pre-bake for 10 minutes. Use pie weights in bottom to prevent crust shrinkage

Filling:
2 cups smooth pumpkin puree (make sure your pumpkin/sqush was drained well of extra liquid after baking etc)
3 large eggs
1 cup packed dark brown sugar (be sure to use dark brown)
1/4 cup pure maple syrup
1 tbsp. corn starch
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp cloves
1/8 tsp ground white pepper
1/4 tsp fresh grated orange peel (organic orange)
1 cup heavy cream
1/4 cup evaporated milk

Mix pumpkin puree, eggs, and drk brown sugar. maple syrup
Add: cornstarch, salt, spices, orange peel, pepper, cream and evaporated milk

whisk together well till combined. Let sit overnight in fridge for flavors to mingle

Pour into prebaked pie shell filling 3/4 way to top

Bake @ 375 for 55 - 65 minutes till the center of filling is a bit wobbly in middle. (Check pie for doneness after the first 55 minutes.)

Tip: Cover crust with pie shield or tin foil after 25 minutes of baking
Filling Freezes well

Ginny

September 5, 2015	#6
barefootgardener Tomatovillian™ Join Date: Mar 2007 Location: Michigan Zone 4b Posts: 1,291	My family loves my recipe for pumpkin pie Makes 1- 9" deep dish pie Prepare your favorite pie crust for a deep dish 9" pie. Pre-bake for 10 minutes. Use pie weights in bottom to prevent crust shrinkage Filling: 2 cups smooth pumpkin puree (make sure your pumpkin/sqush was drained well of extra liquid after baking etc) 3 large eggs 1 cup packed dark brown sugar (be sure to use dark brown) 1/4 cup pure maple syrup 1 tbsp. corn starch 3/4 tsp salt 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/8 tsp cloves 1/8 tsp ground white pepper 1/4 tsp fresh grated orange peel (organic orange) 1 cup heavy cream 1/4 cup evaporated milk Mix pumpkin puree, eggs, and drk brown sugar. maple syrup Add: cornstarch, salt, spices, orange peel, pepper, cream and evaporated milk whisk together well till combined. Let sit overnight in fridge for flavors to mingle Pour into prebaked pie shell filling 3/4 way to top Bake @ 375 for 55 - 65 minutes till the center of filling is a bit wobbly in middle. (Check pie for doneness after the first 55 minutes.) Tip: Cover crust with pie shield or tin foil after 25 minutes of baking Filling Freezes well Ginny Last edited by barefootgardener; September 5, 2015 at 09:06 PM.