Have you ever played around with a recipe for the first time and wondered if it would be good? Especially if that recipe was for a special dinner like, oh, I don't know, Thanksgiving?
Fortunately, I had enough to make a second, smaller pie, and I can tell you that this recipe is terrific!
Fortunately, I had enough to make a second, smaller pie, and I can tell you that this recipe is terrific!
Pumpkin Pie
(makes 1 9-inch and 1 7-inch pie)
pie crust for two 1-crust pies (I used my standard crust)
1 sugar pumpkin, roasted, mashed and drained (3 cups)
3/4 c. sugar
1 can sweetened condensed milk
3/4 c. egg nog
1 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ginger
3/8 tsp. allspice
3/8 tsp. nutmeg
4 eggs
Grease a 9 inch and a 7 inch pie plate. Make the crust and place in the pie plates. Mix the remaining ingredients until smooth and pour into the crusts. Bake at 425 for 15 minutes then at 350 for 40-60 minutes until the pumpkin is set. Cool briefly.
Devour half the smaller pie in one sitting. (I had help with this part.)
Don't forget the strawberry tart with the leftover crust, for the 7 year old who won't eat pumpkin pie. It will be appreciated!
I'm going to experiment with a new pumpkin pie recipe this year, too (a mousse-type pie, although your recipe looks quite tasty). Best of all, my parents will be the guinea pigs!
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