Prep 0 mins
Cook 50 mins
- 1 (16 ounce) can pumpkin or 2 cups 35 % fresh cream, cooked
- 1 cup light brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon mace or 1⁄2 teaspoon allspice
- 1⁄3 teaspoon clove, ground
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1 unbaked pie shell (9-inch)
- 3 eggs, separated
- Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender.
- Add milk and egg yolks. Mix well.
- In another bowl, beat egg whites until firm.
- Fold into pumpkin mix and pour into pie shell.
- Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes.
- I use the blender for all mixing.
I am not a pumpking pie eater however my friends and family are. I served this Dish Christmas 2009. It got mixed reviews and most said it was like any other standard pumpkin pie they have had. Thus the 3 Stars. 5 stars reserved for those make again spectacular dishes.
Can't believe I forgot to review this recipe. Made it for our 2009 Christmas dinner and it was wonderful. After a heavy holiday meal I so do love pumpkin pie but often find I don't have much room left in my stomach so this was fantastic. So light and fluffy but not lacking on pumpkin flavour. A definite 'keeper' recipe.
This pie phenomenal! I made it with pumpkin from my garden that I thought wouldn't have much flavor, but it was incredible. I baked the pumpkin in the oven after rubbing with margarine (I Can't Believe It's Not Butter Lite), sprinkling with brown sugar and cinnamon using the Pumpkin Pie Filling recipe I found on RecipeZaar. Then I proceeded with this recipe, simply omitting the 35% cream and adjusting the milk to account for a little sugary runoff from baking the pumpkin. I had twice as much as called for, so I doubled the recipe and put half in a large Keebler graham cracker crust ready-made pie tin, about half in individual Keebler graham cracker pie tins and what was left over a Pyrex custard cup. I baked them all together, but removed the individual pies after 5 minutes at 450 and 20 minutes at 350. Fantastic!