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A Variation of a Pumpkin Pie

This variation of a pumpkin pie is a form of custard. There are many secrets we all have in making our specialities.

the pumpkin pie

3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1.5 cups pumpkin, canned
2 eggs
1.5 cups of hot milk

Blend sugar, spices and slat together. Combine with pumpkin, add beaten eggs, mix well. Stir in hot milk. Pour into a uncooked pie crust at 425 F. until crust begins to brown at the edges then reduce to 350F and bake until filling has set. about 30 minutes.

Before serving sprinkle with 1/2 cup coconut, dribble with 1/4 cup corn syrup or maple syrup. Brown until it toasted at 350F.

Once cooled from being in the oven, spread with whipped cream and 1 cup of chopped nuts.

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One Response

  1. Fall Harvest Pie
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    […] Pumpkin is very versatile in making muffins, bread, jam, marmalade, crepes, soups and not just for jack-o-lanterns. The contents, the meat of the pumpkin freezes well for future uses. I prefer to use real pumpkin rather than canned pumpkin..it just a personal preference. 1.5 cups of cooked pumpkin + 1 Tablespoon cornstarch /3 cup packed brown sugar 1 1/4 cinnamon 1/2 teaspoon ginger pinch of nutmeg – more if you like the taste 1/4 teaspoon salt 1 cup milk – evaporate preferably 1/4 cup dark rum 3 eggs If you use real pumpkin I suggest that you blend it in a blender first, otherwise it make be stringy. Mix everything together – for a pie pastry follow this recipe. Or you can buy one.. Pour into the pie shell. Bake at 450 degrees. Bake 35- 45 minutes or longer insert a knife, if it comes out clean then it’s done. Serve warm with whipped cream or ice cream. For more pumpkin recipes. […]

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