Bonus - Pumpkin Pie Recipe
As a bonus, I'm including my favorite recipe for pumpkin pie which is very easy to make. Fact: this pumpkin pie recipe came from the label of a can of Del Monte Pumpkin in 1954. My mother still has it pasted in the back of her cookbook. The main difference from most other pumpkin pie recipes is that it uses allspice rather than nutmeg which, in my opinion, adds the perfect depth of flavor that nutmeg just doesn't provide.
9-inch pie:
Prepare a single crust pre-baked pie shell as instructed in both the pie crust tutorial and interactive demonstration.
Preheat the oven to 425 degrees.
Ingredients:
- 2 eggs
- 1 3/4 cup pumpkin
- 1 3/4 cup half-and-half
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
Instructions:
Combine sugar, salt, and spices in a small bowl until thoroughly mixed and no lumps or pockets of spice remain.
Beat eggs in a medium to large bowl, then beat in sugar and spices. Add pumpkin a third at a time, and stir after each addition until well combined. Slowly add milk, stirring continuously to be sure the pumpkin and milk combine in a lump-free consistency.
Pour mixture into pie shell. (Suggestion: place empty pie shell on extended oven rack, then pour in filling.)
Bake at 425 degrees for 10 minutes, then reduce the heat to 350 degrees and continue to bake for another 35 to 45 minutes or so. The pie is done when a table knife inserted into the center comes out clean.
It is best to cool the pie for three hours or more before serving. This pie can optionally be served with a dollop of slightly sweetened whipped cream.