Pumpkin Pie (Bakery Lane)

UPDATED 2019
I decided to try the Bakery Lane Soup Bowl recipe because their Fresh Apple Cake recipe is so good. 

The pumpkin is cooked on the stovetop to remove some of the excess liquid.  The pie isn't overly 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.  In retrospect, it was the organic pumpkin that was bland.  If Libbey's pumpkin is used, then the pumpkin comes through.
---Barbara

Pumpkin Pie
(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

Brush pie shell with melted butter

and chill 30 minutes or longer.

Combine pumpkin, sugar, salt and spices in saucepan, cook, stirring frequently, until thick.

Scald the milk.

Stir in milks and eggs. 

Whisk until blended well.

Pre-heat oven to 425 degrees. 

Bake pie for 15 minutes,

reduce heat to 350 degrees, and continue baking 45 minutes, or until knife inserted in center comes out clean.  If necessary, protect the crust from browning.

Cool.

Serve with sweetened whipped cream.

B