Wednesday, November 19, 2008
Betty's Pumpkin Pie
Well, a lot of us are feeling the pressure to get our Thanksgiving menus together. Here is one more Pumpkin Pie recipe to add to the plethora of them already out there. What make this one different? It's delicious!
For the crust:
You can use a store bought or my Grandmothers recipe, it's posted on this page.
For the filling:
1/2 c. light brown sugar, dark brown will work fine in a pinch.
1/4 c. honey
2 Tbs. real maple syrup
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 15 oz. can of pure pumpkin
1 12 oz. can of evaporated milk
In a mixing bowl, combine eggs, sugar, honey, syrup and spices, beat well. Add pumpkin and evaporated milk, beat for 1 or two minutes to ensure that all is well combined. Pour into pie shell and bake at 425 for 15 minutes. Reduce temperature and bake for 45 more minutes or until firm. I bake on a cookie sheet because it's easier to get the pie in the oven with out spilling it if it's on a cookie sheet.
Makes one pie and this recipe doubles very nicely.