Pumpkin PieI am laughing as I write this because I just realized that I used condensed milk instead of evaporated milk as the recipe specifies.
I am on the fence about this recipe, but I like it enough to save it to try again. (Maybe if I made it correctly it will be the best!) Every year I look for a new pumpkin pie recipe and never seem to find one I love. I've tried the one Silver Palette, Cook's Illustrated, American Cookery, the back of the can, etc.
If you have one that you absolutely love and is a crowd-pleaser, please tell me about it!
In the meantime, this one has its pluses and its minuses.
I decided to try the Bakery Lane Soup Bowl recipe because their Fresh Apple Cake recipe was so good.
In this case, the pumpkin is cooked on the stovetop to remove some of the excess liquid. And it isn't too sweet. It's more of a custard.
And the technique of brushing the pie shell with butter, then chilling it, was new to me, but worked very well.
However, the color was dark due to the brown sugar. And the spices tended to dominate the pumpkin, especially the ginger.
(Bakery Lane Soup Bowl cookbook, pg. 109.)
Makes 10 -inch pie
10 inch unbaked pie shell
1 t. melted butter
2 cups cooked or canned pumpkin
3/4 cup firmly-packed brown sugar
1 t. salt
1 t. cinnamon
1 t. ginger
1/4 t. nutmeg
1 cup milk, scalded
2/3 cup evaporated milk
3 eggs, beaten
Combine pumpkin, sugar, salt and spices in saucepan, cook, stirring frequently, until thick. (see at the beginning of the blog entry.)
Pre-heat oven to 425 degrees.
Serve with sweetened whipped cream.