Pumpkin Pie
photo by Riverside Len
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 pie crust
- 396.89 g pumpkin puree
- 177.44 ml half-and-half (or 2% evaporated milk)
- 118.29 ml sugar
- 118.29 ml packed brown sugar
- 3 large eggs
- 14.79 ml molasses
- 4.92 ml vanilla extract
- 4.92 ml cinnamon
- 1.23 ml salt
- 1.23 ml ground allspice
- 1.23 ml ground ginger (optional)
- 0.25 ml nutmeg (optional)
directions
- Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
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Reviews
-
Overall, it's pretty good. Where I live pumpkin comes in a 15 ounce can, not 14, but that little difference doesn't matter. I used fat free evaporated milk and maple syrup instead of sugar. I omitted the ginger as ginger ruins the taste of pumpkin, in my opinion. I wasn't sure about using allspice in pumpkin pie (I usually only use cinnamon and vanilla) but it is good, it adds a little more complexity to the flavor. One of the keys to good pumpkin pie is vanilla, which you don't see in most recipes, so be sure to include it. <br/><br/> I'll use this recipe again.<br/><br/>
Tweaks
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Overall, it's pretty good. Where I live pumpkin comes in a 15 ounce can, not 14, but that little difference doesn't matter. I used fat free evaporated milk and maple syrup instead of sugar. I omitted the ginger as ginger ruins the taste of pumpkin, in my opinion. I wasn't sure about using allspice in pumpkin pie (I usually only use cinnamon and vanilla) but it is good, it adds a little more complexity to the flavor. One of the keys to good pumpkin pie is vanilla, which you don't see in most recipes, so be sure to include it. <br/><br/> I'll use this recipe again.<br/><br/>
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