Posts Tagged ‘pumpkin pie’

Pumpkin Pie Plus

Monday, November 23rd, 2009

pumpkin pie plus web

As a child I was the only member of my family who didn’t gravitate toward pumpkin pie on Thanksgiving. The custard filling was just … so … smooth.
As a grown up I am more enthusiastic, although the consistency still tends to flummox me. The recipe below solves the consistency issue by addiing other textures to the custard’s custardiness.
The flavors it adds don’t hurt, either!
The pie looks appropriately festive in my pumpkin-shaped pan from Wilton, but you may of course use a standard pie pan. Here’s the recipe………..
1-1/2 cups pumpkin or winter squash puree
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger or allspice (or a bit of each)
1 cup evaporated milk
1/2 cup water
2 eggs
2/3 cup caramels
3 tablespoons cream
1 handful toasted pecans
1 handful toasted coconut
1 9-inch pie shell
Preheat the oven to 425 degrees. Whisk together the pumpkin, sugars, spices, milk, water, and eggs. Place the combination in the unbaked pie shell. Bake for 10 minutes; then reduce the heat to 350 degrees and bake for another 30 to 40 minutes, or until firm. Allow the pie to cool for a few minutes.
In a small saucepan combine the caramels and cream. Cook over low heat, stirring constantly, until they melt together.
Drizzle the caramel mixture over the pie, and top with the pecans and coconut. (If you’d rather save some caramel to drizzle over the top, please do so!)
Serves 6 to 8.
I’ll have more recipes later in the week, but since many of my readers are shopping for Thanksgiving NOW (yes, I know, some of you have even finished; I of course have yet to start!), here are a couple of recipes from last fall to get you going:
Happy baking……..

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