Portland's Hillvilla Restaurant Pumpkin Pie
photo by Roy K.
- Ready In:
- For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425°F for 15 minutes. Lower heat to 350°F and cook 25 minutes. Store in refrigerator.
- For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
Questions & Replies
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After all the great reviews decided to try it to take to a Thanksgiving dinner - followed recipe exactly but definitely had to bake for an extra 15 mins. The spice mixture is excellent but did tone down the black pepper - unfortunately we do not like the texture of the pie. It is probably just a little too firm (or not creamy enough) for our tastes. I am afraid I will go back to my regular one "Kyle's pumpkin pie" on this site.....sorry but very disappointed. I am glad so many people found it to their liking.
I had to try this recipe given the story that comes with it. I'm glad to have tried this pumpkin pie recipe! My daughter baked pies from the Libby's label and pies from this recipe. She served both side by side and hands down, this recipe was the favored one. I toned down the Hillvilla spice though (using a teaspoon instead) since my family doesn't like alot of pepper and the recipe turned out well.
This was absolutely great! I agree with MaMa that it has a lighter texture, which suits me just fine, as I am not a lover of pumpkin pie. Of course, this recipe may make one of me. Followed the recipe to a "t", especially using your pie seasoning. This will be the pumpkin pie gracing our Thanksgiving table this year. Thnx so much for posting, Mary. Made for Fall 2008 PAC.