Dark Pumpkin Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 9inch pie
- Serves:
- 6-8
ingredients
directions
- Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
- Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
- Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
- Pour into a pie pan lined with the unbaked pie shell.
- Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
- Please begin checking slightly before the 40 minute point.
- Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was out of evaporated milk and remembered I had saved your recipe for just such a time. I only have skim milk but it worked out fine. I think I baked for about 1 hour till it was set. It may have taken longer because I didn't use full fat milk. I followed the recipe for the spices but found it didn't have enough flavor. I may use the recipe again if I'm out of evaporated milk. I will add the spices and amounts from my favorite recipe.
RECIPE SUBMITTED BY
<p>Have received a lot of good recipes from this site.</p>