Tuesday, November 23, 2010

Pumpkin Pie

The pumpkin pie.... either makes or breaks your meal... it cant be over or under done.. the spices have to be *just* right... if something it off, it throws the meal off.  So how do you cook the "perfect" pumpkin pie to make sure that your meal is just right? Timing and careful measuring.  While I cant tell you that your family will like a pie with more ginger or more nutmeg than mine... I can tell you that they will definitely appreciate a pumpkin pie that is not over cooked or worse.. served practically raw.  The preference of spices will come with you in time, use this as a guideline to what you and your family like.  I myself am a sucker on not following any recipe to the letter, there's almost always wiggle room to adjust it to mine and my families personal preferences.

Pumpkin Pie

1 -15 oz can (or two cups puree'd) pumpkin
1 - 12 oz can evaporated milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 - unbaked 9-inch pie shell

  1. Preheat oven to 425*f. Line a cookie sheet with tinfoil and place unbaked pie shell on top to avoid any spilling in your oven.
  2. Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl. 
  3. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  4. Pour into pie shell.
  5. Bake at 425*f for 15 minutes then reduce heat to 350*f for 40-50 minutes or until knife inserted comes out clean. I cover my crust with tinfoil the last 20-30 minutes of baking so that my crust doesn't burn while the pie bakes. 

When you pull out your pie check to see if its "wriggly" if it is... its still raw, if it moves just a little its done.  Sometimes I'll remove a pie before the knife comes mostly clean because the pie will continue to cook for a few minutes after removing from the oven.  
If your pie cracks you either over cooked your pie or it cooled too quickly.  As long as your pie isnt grossly overcooked to where the top or the crust is a deep brown you'll be alright, and can *generally* cover it with some whipped cream and most people will be none the wiser... that is unless your pie decided to split almost in half... then you have two choices... grin and bear it or make another one.  I generally grin and bear it... a perfect tasting pie isn't always the prettiest one at the market... though it never hurts to try. ^.^ good luck

Pin It

No comments:

Post a Comment